Cornmeal Pancakes with Homemade Pineapple Syrup

These pancakes will put a smile on your face! Easy, delicious, and quick.  I cooked these on a griddle, so before cooking the pancakes, I cooked the bacon and left the drippings on the griddle.  Then I cooked the pancakes. You can use butter or oil for the pan if you do not want to use the bacon drippings, it is up to you.
Make the syrup first and keep it warm.  You can make this with pineapple juice, alone, so I have listed proportions and you can multiply to suit your needs. It is so good you will think about home made syrup the next time that you eat any other syrup.  It also makes a good topping for ice cream :).


Syrup

1/4 cup of Sugar
1/4 cup of Pineapple Juice
1 Tablespoon of Butter, you need to use the real thing on this one.
Pineapple Chunks, optional

Melt butter in a saucepan. Add the rest of the ingredients.  Cook over low-medium heat until the liquid reduces by half and thickens.  Keep warm while you are making the bacon and pancakes.

Pancakes

1 1/4 cup of Flour
3/4 cup of Corn meal
2 teaspoons of Baking Powder
1/2 teaspoon of Salt
1/4 teaspoon of Baking Soda
2 Tablespoons of Sugar
1 1/2 cups of Buttermilk or Sour Milk
2 Eggs

Sift flour,baking powder, salt, baking soda and sugar into a large bowl.  Add cornmeal and combine.  Make a well. Add milk and eggs. Whisk until just smooth.  Heat griddle to 350 degrees.  Oil griddle, if using. Ladle by 1/4 cupfuls of batter onto hot griddle.  Try not to crowd the pancakes. Cook until bubbles start to form on tops of pancakes. Flip and cook until the other side is browned.  Repeat until all the batter is used.  Makes 12 pancakes. 
Try not to hurt yourself, eating these.  These pancakes are that good!

*To make sour milk, put 1 1/2 teaspoons of white vinegar in the measuring cup and then fill to 1 1/2 cups with milk.  Let the milk sit for 5 minutes so that it will curdle.

Enjoy!

Deloris