First of all, I cannot even begin to describe how these healthy cornmeal pancakes with strawberry compote taste. They are the tastiest pancakes I have had in a long time. The best part about these delicious cakes is they are kid friendly! Woot Woot! I can just hear all the moms and dads cheering for that one.
I have 2 very picky toddlers at home and when I find something they BOTH like it's a game changer to say the least. Both of my little munchkins helped me make them, as well! That is something I try to do all the time. Cook with my kids! The secret ingredient in these cakes is cornmeal. I didn't think a light and fluffy 100 percent cornmeal pancake existed, until now 😉
Ingredients to make this breakfast
To make these insane pancakes you will need to gather the items below.
For the compote
- 1 lb. strawberries, hulled and halved
- 2 tbsp coconut sugar
- pinch of kosher salt
For the pancakes
- 1½ cups whole milk
- 4 tsp apple cider vinegar
- 1½ cups of cornmeal
- ¾ tsp. baking soda
- ¾ tsp. kosher salt
- 2 large eggs
- 4 tbsp. unsalted butter, divided
I love using these colorful mixing bowls when I cook or bake. Also, if you are in need of a new skillet I am a fan of Cuisinart! I'm also a big fan of the pancake spatula. Makes flipping those jacks much easier!
Stainless Steel Mixing Bowls, Set of 6 - $24.98
Cuisinart Non-Stick 14 Inch Skillet - $54.99
Silicone Flexible Pancake Turner $11.99
How to make these delicious healthy pancakes
To make the compote
Start off by cooking the strawberries, sugar, salt, and ¼ cup of water in a medium saucepan over medium heat, sitrring occasionally, until strawberries are softened and juices have thickened and are syrupy, about 20 to 25 minutes. Let compote cool completely before serving. You can totally make the compote ahead of time and store it in an airtight container in the fridge. Don't make it more than 3 days before.
To make the pancakes
First, stir the milk and vinegar in a small bowl. Let that sit until the milk curdles and sours, about 5 minutes. Meanwhile, whisk cornmeal, baking soda, and salt in a medium bowl. Next, whisk eggs into milk mixture and add that to the dry ingredients and whisk vigorously to combine.
Then, melt 1½ tsp. butter in a large nonstick skillet over medium-high heat. Ladle ¹⁄3 cup of batter into skillet. Cook pancake until lacy and browned underneath, about 3 minutes. Flip and cook just until cooked through, about 1 minute. Transfer to a plate and repeat process until batter is done. Serve with compote over top.
Healthy Cornmeal Pancakes with Strawberry Compote
Equipment
- large non-stick skillet
- mixing bowls
- pancake spatula
- whisk
- ladle
Ingredients
- 1 lb strawberries hulled, and halved if large
- 2 tbsp coconut sugar
- pinch of kosher salt
- 1½ cups whole milk
- 4 tsp apple cider vinegar
- 1½ cups cornmeal
- ¾ tsp baking soda
- ¾ tsp kosher salt
- 2 large eggs
- 1 tbsp unsalted butter
Instructions
- For the strawberry compote:Heat a medium saucepan over medium heat. Add strawberries, sugar, salt, and ¼ cup of water. Stir occasionally, until strawberries are softened and juices have thickened and are syrupy, about 20 to 25 minutes. Let cool completely before serving.
- For the pancakes:Stir milk and vinegar in a small bowl. Let that sit for 5 minutes, until the milk has curdled and soured.
- Meanwhile, whisk cornmeal, baking soda, and salt in a medium bowl.
- Next, whisk eggs unto milk mixture and add to the dry ingredients whisking vigorously.
- Melt butter in a large non-stick skillet over medium-high heat. Ladle ⅓ cup batter on to skillet. Cook pancake until lacy and browned, about 3 minutes. Flip and cook until cooked through, about 1 more minute.
- Transfer to a plate and continue until all batter is used.
- Serve on a plate with strawberry compote drizzles on top!
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