This is my all-time favorite pancake recipe. The pancakes are fluffy like buttermilk pancakes but they have crispy edges and a great flavor from the cornmeal. The sweet and tangy rhubarb compote works perfectly with them for a delicious summery Sunday breakfast.
The pancakes are made by the typical method of mixing the wet and dry ingredients separately and then mixing them together. This batter uses half flour, half corn meal, baking soda, baking powder, some sugar, and a bit of salt
If you don't have buttermilk you can add 1 tablespoon of vinegar to regular milk and let it sit for five minutes to sour.
Before you cook the pancakes it's best to let the batter rest for at least five minutes up to 15 minutes. This gives your griddle or frying pan time to heat up and it also lets the baking soda and baking powder work their magic to make fluffier pancakes.
I seem to kill a lot of the plants I try to grow but somehow this rhubarb survives all my good gardening intentions. It's great because I use the compote on my yogurt, pancakes, ice cream, and even strain a bit of the syrup into a glass with ice and club soda.
The compote is just chopped up rhubarb, sugar, lemon juice, and a bit of vanilla simmered together until it reaches the desired thickness. I cook mine for about 10 minutes and then put it in the fridge to chill.
(Recipe from Bon Appetit)
- 3/4 cup unbleached all purpose flour
- 3/4 cup yellow cornmeal
- 1.5 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 tsp vanilla
- 2 large eggs
- 3 tablespoons unsalted butter, melted, cooled