Mom never made a lot of hot cooked breakfasts for us because she was usually at work on the weekends as an RN before we kids got up. But….breakfast for dinner? Now that’s another story! Mom would pull out that griddle or the waffle iron and my life was sooooo good! As a kid I loved these cornmeal griddle cakes. As an adult they are one of my favorite types, if not THE favorite type of pancake in my whole universe. I can’t say anything as trite as “they complete me,” but well…yea….they kinda do… in a pancake sorta way!
You know….I love having, making and sharing the recipes my Mom made for us, but it’s more than that. So much more than that. They evoke so many memories. Right now, I’m in that kitchen on Berry Road, all of 8 years old seeing my mother with her beautiful curly brown hair, wearing a green gingham cloth apron and standing at her massive old white enamel stove with the center griddle and the huge oven making cornmeal pancakes for her brood which included one spouse, 4 children and her aging, infirm parents. Well, I just made myself cry! But truly, at some point in time, memories are all we have left. I hope yours are good ones.
Now dry ’em off Karen and let’s get busy building Clare’s griddle cakes!
Clare's Cornmeal Apple Griddle Cakes with Homemade Cinnamon Syrup
- 1 Small Apple, peeled and pared cut into small dice. About 2/3 cup.
- In a medium size bowl, combine all the dry ingredients.
- In another bowl beat the Egg with a fork. Add the Sour Milk and the melted Vegetable Shortening and stir until well combined. Then pour the wet mixture into the dry ingredients and stir just until combined. Don't over mix. There should be a few little lumps
- Gently stir in the diced apple.
- Generously grease a large skillet or a griddle if you have one. Pour the batter into the hot skillet. I use about 1/3 cup for each pancake but you have to just eyeball the amount. Cook over medium heat until the tops are covered with bubbles, then flip them over and continue cooking until they are golden brown on the bottom. Serve with butter and warm Cinnamon Syrup.
Cinnamon Pancake Syrup
- In a small saucepan, combine all the ingredients. Bring to a boil, lower the heat and simmer for 5 minutes. Remove from heat and skim off any foam that may be on the top. Let it cool just a bit then pour over your pancakes and prepare to eat way more than you thought you could! ***Save any remaining syrup in a clean glass jar and store in the refrigerator. It will keep for several weeks.