Buttermilk Corn Pancakes with Macerated Strawberries

By Marge Perry & David Bonom
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
  • Cuisine: American
  • Course: Breakfast


  • 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


  1. Combine the strawberries, sugar, vinegar, and orange zest in a bowl. Toss well and refrigerate at least 1 hour, tossing occasionally.
  2. 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.
  3. Preheat the oven to 200°F.
  4. 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.
  5. Serve the pancakes topped with the strawberries and their juice.