These pancakes are not only light and delicious but also gluten-free. I am always looking for interesting gluten-free recipes, and I found this one in Bon Appétit in the May 2020 issue. I have made them as the original recipe reads, and also substituting the whole milk for oat milk. Either way, they turn out fabulous.
You can also add or substitute other berries in the sauce. Blueberries, blackberries, and raspberries are my favorites.
1 lb. strawberries, hulled and halved
3 Tbsp dark rum
2 Tbsp sugar
1 pinch of salt + ¾ tsp salt
1 ½ cups whole milk
4 tsp apple cider vinegar
1½ cups cornmeal
¾ tsp baking soda
¾ tsp salt
2 eggs
4 Tbsp unsalted butter, divided
Sauté the strawberries, rum, sugar, pinch of salt, and 2 Tbsp water in a medium skillet over medium heat. Stir occasionally and let the strawberries soften and the juices thicken up. Once the sauce is like a thick syrup, remove the skillet from the heat to cool.
For the pancakes, stir the milk and vinegar in a small bowl. Let is sit for about 5 minutes for the milk to curdle and sour.
Whisk together the cornmeal, baking soda, and ¾ tsp salt in a medium-size bowl.
Whisk the eggs into the milk mixture and pour this into the medium-size bowl with the dry ingredients. Whisk thoroughly to combine. The cornmeal often continues to float to the bottom of the bowl. I recommend whisking the batter each time you make a pancake.
Preheat oven to 300℉ to keep the pancakes warm.
In a large non-stick skillet melt 1 tsp butter over medium-high heat. Whisk the batter and ladle out ⅓ cup into the skillet. Cook the batter until it is lacy and lightly brown on the bottom. Flip and continue cooking until the pancake is cooked through. Transfer to a baking sheet to keep warm in the oven. Continue with this process with the remaining batter.
To serve, place the pancakes on individual plates and spoon the sauce over the top. If the compote is too thick after cooling, place the skillet on low heat and add a little more water to thin it out.
Just Salt It, and enjoy!
