Honey Cornbread Pancakes with Raspberry Sauce

Preheat oven to 200 F if you’re going to wait to serve pancakes until they are all cooked.

Melt butter in the microwave, about 30-45 seconds, and allow to cool.

Meanwhile, in a small bowl, whisk together the egg, buttermilk, liquid honey and vanilla extract. Whisk in the cooled melted butter to combine.

In a medium bowl, whisk together the flour, baking soda, baking powder and sea salt. Add the buttermilk mixture to the flour mixture and stir until just combined. Add in the cornmeal and stir until just combined (if your batter looks lumpy this is OK). Set aside for 10 minutes to set up.

To make the raspberry sauce, add the raspberries, water, sugar and salt to a small saucepan over medium-high heat. Scrape the seeds out of the vanilla bean and add to the mixture and then throw the whole vanilla pod right into the pot. Cook until most of the liquid has cooked off from the sauce (about 8 minutes), stirring occasionally. Take the vanilla bean out of the pot and discard.

To cook the pancakes, heat griddle or a large non-stick pan over medium-low heat. Add a tablespoon of butter to the pan.

Pour 1/4 cup of pancake batter into pan. Depending on the size of the pan you should be able to cook a few at a time but leave space between them. Cook on the first side until bubbles form on top and start to pop. Flip the pancakes with a spatula and cook until golden brown. Repeat until all the batter is gone. If you want to serve all the pancakes together, add the cooked pancakes to the preheated oven on a parchment-lined baking sheet while you finish with the rest of the batter.

Serve the pancakes with raspberry sauce and extra maple syrup.

Note: Recipe adapted from the Joy the Baker Cookbook.