Cornmeal Molasses Pancakes with Raspberry Vanilla Syrup

Baby has a toof.  Baby is eleven months old, and he is getting his first toof.

In fact, he is getting three.

Three teef.

Baby is sad.

Baby has a fever.

Baby has been vomiting.

Baby is asleep in my lap.

Blogging is hard.

Blorgging is hord (that was in my whiny voice).

You know the part where the butter runs into the molasses and the mo-butter runs into the raspberry syrup?  This is that part.

I am going to watch Thor on Netflix.

They have Thor now!

Maybe in two years, I will see The Avengers.

Cornmeal Molasses Pancakes with Raspberry Vanilla Syrup (taken from Joy the Baker's lovely cookbook)

Does this recipe sound familiar to you?  I did it last year!  Or at least, one very similar.  But I thought it was worth another go because this time I had fresh strawberries.  Also, the last one didn't have this amazing raspberry vanilla syrup (adaptable to any berry you like!).  Also, cornmeal!  Cornmeal in recipe = set on repeat.

1 large egg
1 1/4 c buttermilk
1 T molasses
1 t pure vanilla extract
1/4 c unsalted butter, melted and slightly cooled
1 c all-purpose flour (I actually used GF and it was great)
1/2 t salt
1/2 t baking soda
2 t baking powder
1/2 c yellow cornmeal

For the sauce:
2 t pure vanilla extract
1 heaping cup fresh berries (I used raspberries, the original recipe called for blackberries.  Follow your heart!)
1/3 c water
2 T granulated sugar
pinch of salt

In a small bowl, whisk together egg, buttermilk, molasses, vanilla, and butter.  Set aside.

In a medium bowl, whisk together flour, salt, baking soda, and baking powder.

Add the buttermilk mixture to the flour mixture and stir until just combined.  Add the cornmeal and stir until just mixed.  It's okay if the batter is a bit lumpy.

Let it rest for 10 minutes, while you assemble the syrup:

In a small saucepan over medium low heat, warm the berries, vanilla, water, sugar, and salt.  Bring to a simmer and cook 6 - 8 minutes, until enough liquid has cooked off, creating a slightly syrupy sauce.

Heat a skillet or griddle with 1 T butter or oil.  Once hot, drop 2 T batter onto the skillet.  When bubbles begin to appear and burst, carefully flip the pancakes.  Cook until the bottoms brown.

Serve warm with butter, sauce, and molasses.  Die of joy.