For a fun and unique breakfast, you need to try these flourless pancakes made with cornmeal! They cook up with a "lacy" look and have an amazing texture with tender centers and crunchy edges. Served with a freshly made strawberry compote, they are perfectly sweet and fruity. We even like to add a dollop of whipped cream to make them extra special.
Lacy Cornmeal Pancakes With Strawberry Compote
1 lb. strawberries, hulled and halved
3 tablespoons sugar
1 teaspoon vanilla
1/4 cup water
1 1/2 cups whole milk
4 teaspoons apple cider vinegar
1 1/2 cups cornmeal
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
2 large eggs
4 tablespoons butter, divided
For the compote, in a small saucepan combine the strawberries, sugar, vanilla, and water. Over medium heat, bring to a simmer and cook for about 20-25 minutes until juices are thickened and syrupy.
For the pancakes, stir together milk and vinegar in a bowl and let sit for 5 minutes. In a large bowl, whisk together cornmeal, baking soda, and salt. Whisk eggs into milk mixture, then add to dry ingredients. Whisk vigorously to combine. Heat a large nonstick skillet over medium high heat. Add a tablespoon of butter to melt, then ladle about 1/3 cup batter into skillet. Cook until lacy and browned, about 3 minutes. Flip and cook until cooked through, about 1 minute. Transfer to a baking rack in the oven on warm. Working in 7 more batches, repeat process with remaining butter and batter for a total of 8 large pancakes.
To serve, divide pancakes among 4 plates. Spoon warm compote over all.
Gather your ingredients. You will need strawberries, sugar, vanilla, salt, whole milk, apple cider vinegar, cornmeal, baking soda, 2 eggs, and butter. These are cool pancakes because they are flourless.
Start by making the compote. In a small saucepan, combine strawberries, vanilla, sugar, salt, and 1/4 cup water.
Bring to a simmer and cook for 20-25 minutes until syrupy. Remove from heat.
It's such a pretty sauce that would be delicious on ice cream or waffles too.
To make the pancakes, combine the milk and vinegar. Let sit for 5 minutes to curdle. In a separate bowl, combine cornmeal, baking soda, and salt. Whisk 2 eggs into the milk mixture.
Pour the dry ingredients into the milk/egg mixture and whisk to combine.
Heat a large nonstick skillet. Add some butter to melt, then pour about 1/3 cup batter into skillet. This makes large pancakes.
Cook until it looks lacy and starting to brown, about 3 minutes, then flip and cook for 1 more minutes or until cooked through.
These pancakes are unique because of their lacy appearance. It makes them fun to eat too. I keep the pancakes warm in the oven while I cook the others. It makes about 8 pancakes.
Serve 2 pancakes per plate and top with the compote.
Not too sweet, but very flavorful and filling.
The strawberry compote goes into the little lacy pockets .
This is a breakfast that is yummy and will become a family favorite. Hearty, light, and tender pancakes that have zero flour.... whoever thought that could be possible?
Recipe Source: Recipe adapted from a recipe by chef Ashleigh Shanti