Cornmeal Pancakes + Blueberry-Rhubarb Compote
Servings 4-6 servings
Ingredients
For the cornmeal pancakes1 1/4 cup all-purpose flour
3/4 cup finely ground cornmeal
1 tsp salt
4 teaspoons baking powder
1 tablespoon sugar
2 eggs
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
Instructions
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.
