Cornmeal Pancakes with Strawberries and Rhubarb
Cornmeal Pancakes
- 1 cup stone ground cornmeal
- 1 cup flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons brown sugar
- 1 3/4 cups milk, plus more for thinning batter
- 8 tablespoons butter, melted, plus more for skillet
- 2 eggs
- 2 teaspoons vanilla
Mix dry ingredients in a large bowl. Combine wet ingredients in another bowl. Create a well in dry ingredient bowl and slowly stir in wet to create a smooth batter which is thick enough to hold a little shape but not stiff. Add more milk as needed to achieve desired consistency.
Heat skillet and brush with a tad of butter. Cook pancakes (first one always give a bit of trouble) until crisp and golden. Serve with rhubarb compote (recipe below) a few fresh strawberries and a whole lot of sour cream.
Rhubarb Compote
- 1 3/4 pounds rhubarb, ends trimmed and cut into 3/4 inch pieces (about 6 cups total)
- 1 cup sugar, or to taste
- Pinch salt
- 2 teaspoons vanilla
Combine rhubarb and sugar in a large saucepan and let stand about 10 minutes just until rhubarb releases some juices, about 10 minutes. Set over a medium heat and bring mixture to a boil. Add a tad of water if pan appears too dry. Reduce heat and let simmer, stirring occasionally, until rhubarb has more or less broken down but some pieces remain, about 5 minutes. Remove from heat and stir in salt and vanilla. Let cool slightly before serving.