Sunday, August 20, 2017

Cornbread Pancakes with Strawberry Compote

We just got back from a long vacation, and I made these before that. They were very good.  I just used a 16-oz bag of frozen sliced strawberries for this and it worked out perfectly. I put Mascarpone cheese on mine instead of butter- I really liked this with the strawberry compote.  (We had to use up the mascarpone before our trip)

I'll post about my trip later- we went to Westport, WA, Yellowstone, and Grand Teton.  I loved it!
Cornbread Pancakes with Strawberry Compote
adapted from The Kitchn
Serves 4-6

For the compote:
3 cups stemmed and quartered strawberries (or 16 oz. frozen strawberries)
1/4 cup granulated sugar
2 tablespoons freshly squeezed lemon juice

For the pancakes:
1 3/4 cups all-purpose flour
3/4 cup fine yellow cornmeal
2 tablespoons granulated sugar
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups buttermilk
1/4 cup whole milk
2 large egg yolks
2 large egg whites
3 tablespoons unsalted butter, melted and cooled
Butter or neutral oil, for cooking

1.  Make the compote: Place the strawberries, sugar, and lemon juice in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the strawberries have released much of their liquid, and the liquid is syrupy and fragrant, about 15 minutes.

2.  Make the pancakes: Whisk the flour, cornmeal, sugar, salt, baking powder, and baking soda together in a large bowl; set aside.

3.  Place the buttermilk, milk, and egg yolks in a medium bowl and whisk to combine. Add the butter and whisk to combine. Pour over the flour mixture and stir gently just until you no longer see any dry flour; set aside.

4.  Place the egg whites in a small bowl and whisk until foamy and doubled in volume. (Can use a stand mixer for this.)  Fold the egg whites into the batter and stir until you no longer see any streaks of whites. Let the batter rest until thickened and slightly foamy, at least 5 minutes or up to 1 hour.

5.  Heat 1 tablespoon of oil or pat of butter in a large nonstick frying pan, a griddle, or cast iron skillet over medium-high heat until the butter foams but doesn't brown or the oil shimmers. Using a 1/4 to 1/2-cup measure, drop the pancake batter into the skillet. The batter should spread.

6.  Watch for bubbles to start forming on the surface of the pancake. Cook until the bubbles burst, the edges of the pancake look set, and the bottom is golden-brown, about 2 1/2 minutes. Adjust the heat as needed if it seems like the pancakes are cooking too quickly or slowly. Flip the pancake and cook until the second side is golden-brown, about 2 1/2 minutes more. Repeat with the remaining batter. Serve with more butter and the strawberry compote.
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