1. Recipes

How to Make Cornbread Pancakes with Fresh Strawberry Syrup - A Step-by-Step Guide

Breakfast is often hailed as the most important meal of the day, and what better way to start your morning than with a plate of delicious and fluffy cornbread pancakes drizzled in fresh strawberry syrup? This enticing recipe is the perfect blend of savory and sweet, and it's sure to become a new favorite at your breakfast table.

The star of this dish is the cornbread pancakes, which offer a delightful twist on the classic breakfast staple. The addition of cornmeal gives the pancakes a...

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Ingredients

  • 1 pound fresh strawberries, hulled
  • ½ cup white sugar
  • ½ cup cold water
  • 2 teaspoons fresh lemon juice
  • ¾ cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 ¾ cups buttermilk
  • 1 ¼ cups cornmeal
  • 3 tablespoons unsalted butter, divided, or more as needed
  • 2 large eggs

Information

  • Prep Time: 25 mins
  • Cook Time: 45 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr 35 mins
  • Servings: 3

  • Gather all ingredients.
  • 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.
  • 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.
  • Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
  • 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.
  • 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.
  • Melt 1 tablespoon butter in a skillet over medium heat. 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. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
  • Top warm pancakes with strawberry syrup.

    • Nutrition

    744 cal.

    • Total Fat: 18g
    • Saturated Fat: 9g
    • Cholesterol: 160mg
    • Sodium: 1299mg
    • Total Carbohydrate: 131g
    • Dietary Fiber: 6g
    • Protein: 18g
    • Potassium: 622mg

    Categories

    Breakfast recipes
    Pancake recipes
    Cornbread recipes
    Strawberry recipes
    Syrup recipes