Healthy Cornmeal Pancakes with Strawberry Compote
The perfect sweet breakfast for those Sunday mornings with your family!
Servings 10 pancakes
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!
Notes
To save time you can make the strawberry compote ahead of time and store in a airtight container in the fridge, up to 3 days prior.
How can my kids help?
Have them mix in the ingredients into the pancake mix and whisk away!