Sunday, June 7, 2015

Cornmeal Pancakes with a Raspberry Compote

One Sundays, after church, we enjoying treating ourselves to breakfast at a local restaurant. It's a nice treat to have someone prepare pancakes, and all the fixin's so that I can relax and not have to worry about kitchen cleanup.

Still, I do enjoy making breakfast at home, when I have time.  I do enjoy making homemade pancakes (not from a box mix).  I have a nice assortments of pancake recipes that I have shared with all of you--from Swedish pancakes to German Pancakes-- and even Lemon-Blueberry Ricotta pancakes.  My Best Pancake recips has remained the top favorite among my men, and I have to agree that they are fluffy and delicious!  But, now, I think these pancakes are going to be moving up in rank as our favorites.

A recently recorded episode of Food Network's Pioneer Woman featured Ree's Cornmeal Pancakes with Blueberry syrup grabbed by attention.  (I once made a Cornmeal and Ricotta waffle recipe that was memorable, in a good way-- though a bit more work.)  Cornmeal pancakes? Yes!    The batter uses everyday ingredients that you have on hand-- flour, sugar, eggs, baking powder, pure vanilla and milk.

Ree made a blueberry syrup, that looked really good. However, I had some frozen raspberries that I wanted to use up-- and so I made a quick raspberry compote.  (Really, a compote is fruit cooked with sugar and water.)  The compote took about ten minutes to make, and I set it aside to cool to room temperature.

I'm sure that these pancakes would be good with pure maple syrup.  But, adding the fruit topping will bring this up to a whole new level of deliciousness.

From start to finish, breakfast was on the table in 30 minutes. 

TASTING NOTES:  By the smile on my husband's face, I could tell that these pancakes were a hit. These pancakes were surprisingly tender and fluffy.  The cornmeal added a subtle crunch and a perfect balance of corn flavor.  The vanilla extract added a little sweetness, but not too much.  The sweet-tart raspberry compote gave a some zip and pretty color to the breakfast.  I would say that these are 100% husband approved, as he went back for seconds. I'll be making these again, for sure. 

Good Eats!  As always, a printable recipe is at the very end of this post...keep scrolling!

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Kate said...

Breakfast is my favorite meal! When I saw these this morning, I was ready to hope in the car with my fork!

Debby Foodiewife said...

Awww, Kate, I would have gladly set a place for you!

Anonymous said...

What a wonderful combination! I'm a huge fan of pancakes (hotcakes, around here), especially those with substance and bit of 'tooth' to them. My late Father was ~famous for a W.W. Hotcake that included a substantial measure of Wheat Germ. Other, similar 'cakes might be pop up as Corn Cakes.
In any case, your adapted recipe is dirt-simple to make and even a genuine novice would not be able to goof it up.
As for the compote, of course! Nearly any fruit will work (we may question citrus) and they are easy. Recalling another of your tricks from prior recipes, when the compote is finished and cooling, why not add a few drops of lemon or lime OIL? (Thanks to your lessons, I now use only genuine OILS, never the alcohol-based chemical extracts. The difference in flavor and potency is astounding.)
As a birthday week celebration, I will probably make these cakes sometime this week. Like you, I have a few '14 season berries to use up and the new crop will be here soon. Best wishes,
-Craig (The other one.)

Cathy at Wives with Knives said...

I'm not a breakfast eater and have the usual breakfast foods for dinner. I do love sausage and eggs and I know I would enjoy pancakes too. I've never made them with a cornmeal batter. Sounds delicious, Debby, and it would be a real treat.

The Short (dis)Order Cook said...

I love the flavor of cornmeal and have been wanting to do cornmeal pancakes for a long time. THanks for the recipe! Loved going through your previous pancake recipes too!

Joanne said...

Pancakes are my favorite to order out, though we do make them at home fairly often. Love the texture that the cornmeal adds!

Gina F. said...

Mercy these were tasty. I might serve these with meals in place of bread (from the freezer of course). Next time, to make them a little more savory, I think I'll lighten up on the vanilla just a wee bit.

Debby Foodiewife said...

Gina, thanks so much for the positive feedback. I think they'd be fun to make in a savory version. Please keep me posted, if you do.