In keeping with the breakfast trend, this month’s second recipe is Bon Appetit‘s Lacy Cornmeal Pancakes with Strawberry Compote. It was featured in their May magazine from a chef who cooks with inspiration from her South African roots.
And I enjoyed this new take on a breakfast classic. My Hubs does not agree with me, though I feel like it’s important to mention he’s not a breakfast person, period. He is currently slurping down beef Yakisoba noodles and it’s only 10:00 a.m.
If you’re feeling adventures and have a box of cornmeal hanging out in your cupboard that was leftover from testing Martha Stewart’s Cornmeal Chocolate Chunk cookies, then give this one a go.
I have read it’s important to use fine cornmeal and not coarse. To be honest, I have no idea if my cornmeal was the finest I could’ve gotten but I mention in case you strive on preciseness.
Here’s the recipe. I hope you take the leap and give your tastebuds something different to consider than the classic buttermilk pancake.
1 lb. strawberries, hulled and halved
2 Tbsp. dark rum
2 Tbsp. sugar
pinch of salt
1 1/2 c. whole milk
4 tsp. apple cider vinegar
1 1/2 c. cornmeal
3/4 tsp. baking soda
3/4 tsp salt
2 large eggs
4 Tbsp. unsalted butter, divided.
- Put all compote ingredients into medium saucepan, stirring frequently for about 20 – 25 minutes.
- Assemble pancakes. Stir in milks and vinegar in small bowl, let it sit for 5 minutes.
- In separate bowl whisk cornmeal, baking soda and salt in medium bowl.
- Whisk eggs into milk mixture, then add dry ingredients and combine.
- Melt 1 1/2 tsp. butter into large skillet and ladle 1/3 cup batter into skillet. Cook about 3 minutes on one side and then flip and cook for about 1 minute. Continue until batter is gone.
- Makes about 8 pancakes in total.
- The batter will be very wet. So don’t worry you screwed up the proportions and add more flour to compensate. You’re doing great!
- If you want crispy “Lacy” edges, be sure to drop batter straight into a butter puddle.
- Keep a towel under your batter bowl that stretches out towards the pan to help catch dripage. This batter is super loose, and I hate cleaning up semi-dry batter.
- 3 minutes is recommended but my pancakes were ready to flip between the 2 minute and 2 minute 30 second mark. Be sure to pay attention.
- To ensure proper butter distribution, cut each individual tablespoon of butter in half.
Also, do not expect a sweet pancake unless you plan to douse in syrup. But then what’s the point? Of course, you do you.
And if you make these, for the love of Zeus tag me in your photo on Instagram @sjrandol so I can celebrate you for stepping out of your taste comfort zone.
Would I make this again? Possibly. If I had a person in my house who would help me eat the stacks. It’s hard to make something you’re entirely responsible for eating.
ps: my husband devoured the remaining compote. I had to hide a small portion for my last stack of cornmeal pancakes. SO, if anything, make this to have leftover compote for toast or delightful spoonfuls.
pss: they don’t re-heat well, not terrible, but not great due to its thin batter. You want them hot and fresh off the griddle to enjoy the crunch.