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Cornbread Pancakes with Fresh Strawberry Syrup

Americanhard4 servings
Start cook modeView source
Cornbread Pancakes with Fresh Strawberry Syrup

Ingredients

  • pound fresh strawberries, hulled
  • 1/2 cup white sugar
  • 1/2 cup cold water
  • teaspoon sfresh lemon juice
  • 3/4 cup all-purpose flour
  • tablespoon swhite sugar
  • 1/2 teaspoon sbaking powder
  • 1/2 teaspoon baking soda
  • teaspoon kosher salt
  • 3/4 cup sbuttermilk
  • 1/4 cup scornmeal
  • tablespoon sunsalted butter, divided, or more as needed
  • large eggs

Instructions

  1. Gather all ingredients. ALLRECIPES / SONIA BOZZO
  2. Place strawberries in a saucepan over medium high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
  3. Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed. ALLRECIPES / SONIA BOZZO
  4. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside. ALLRECIPES / SONIA BOZZO
  5. Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes. ALLRECIPES / SONIA BOZZO
  6. Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable. ALLRECIPES / SONIA BOZZO
  7. Melt 1 tablespoon butter in a skillet over medium heat.
  8. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out.
  9. Cook until the outside edges start to look a little dry, about 3 to 4 minutes.
  10. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes.
  11. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
  12. ALLRECIPES / SONIA BOZZO
  13. Top warm pancakes with strawberry syrup. ALLRECIPES / SONIA BOZZO

Tips

Nutrition data for this recipe includes the full amount of syrup. The actual amount of syrup consumed will vary.