No fear. That’s what I tell myself as I go in with the spatula to give the pancake a flip. No fear. I don’t know why it makes me so nervous. Is it the possibility that it won’t land gracefully? That it’ll splatter and become misshapen? I have to psych myself up.
You can do it Brian! It’ll be ok! Just go for it! I take a deep breath. Flip. Minimal splatter. Slightly misshapen. I grab one that’s been cooling on a plate and dunk it in the pot of simmering rhubarb and berries. One bite and I no longer care if they look perfect. They taste perfect. That’s all that matters.
Cornmeal Pancakes + Blueberry-Rhubarb Compote
Servings 4-6 servings
For the cornmeal pancakes
1 1/4 cup all-purpose flour
3/4 cup finely ground cornmeal
1 tsp salt
4 teaspoons baking powder
1 tablespoon sugar
4 tablespoons melted butter, cooled
1 1/2 cups whole milk
1 1/2 teaspoons vanilla extract
For the blueberry-rhubarb compote
1 pint blueberries, rinsed and stems (if any) removed
3/4 lb rhubarb, chopped
1/4 cup water
1/2 cup sugar
Juice of half a lemon
To make the compote
1. In a pot, combine blueberries, chopped rhubarb, water, lemon juice and sugar. Set over medium-high heat. When it reaches a boil, reduce heat to low and let cook for an additional 5 minutes.
2. At this point, the fruit should have softened. Gently mash the fruit with a wooden spoon. Once some of the bigger pieces are gone, let cook for an additional 5 minutes.
3. Set the compote aside.
To make the pancakes
1. In a mixing bowl, combine the dry ingredients and then give them a quick whisk. In a separate bowl, whisk together the wet ingredients.
2. Add the wet ingredients to the bowl with the dry ingredients and whisk to combine (lumpy batter is ok)
3. Lightly oil (or use non-stick spray) a non-stick pan. Set pan over medium heat. Once heated, your pan will be ready for the pancake batter.
4. For each pancake, spoon 1/4 tablespoons of batter into the hot pan. You should be able to fit at least two in the pan. Let cook on one side until bubbles start to form on top. At this point, flip the pancake over (have no fear!) and cook for another couple minutes, until browned.
5. Serve pancakes with butter and blueberry-rhubarb compote.