Buttermilk Corn Pancakes with Macerated Strawberries
Heavenly light, fluffy pancakes with just a hint of nutty corn flavor and crunch, topped with fresh orange-scented strawberries get our vote for one of the most perfect breakfasts here on earth.
Yield:12 pancakes
Ingredients
INGREDIENTS
All Purpose Flour
Baking powder
Baking soda
balsamic vinegar
buttermilk
Canola Oil
containers strawberries
For the Pancakes
For the Strawberries
grated fresh orange zest
large eggs
Maple Syrup
Salt
sugar
unsalted butter
Vanilla Extract
Yellow cornmeal
Directions
DIRECTIONS
Combine the strawberries, sugar, vinegar, and orange zest in a bowl. Toss well and refrigerate at least 1 hour, tossing occasionally.
Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium bowl. In a separate bowl whisk together the eggs, buttermilk, melted butter, maple syrup, and extract. Whisk the egg mixture into the flour mixture until smooth.
Preheat the oven to 200°F.
Spread 2 teaspoons of the oil on the surface of a large nonstick skillet and heat over medium. Pour in three scant 1/4 cupfuls of batter and cook until the top of the pancakes have some bubbles and the bottoms are lightly golden brown, about 1 1/2 to 2 minutes. Flip the pancakes over and cook 1 to 1 1/2 minutes longer until browned. Transfer to a baking sheet and place in the warm oven. Repeat with remaining oil and batter.
Serve the pancakes topped with the strawberries and their juice.
