Ingredients
Blueberry Compote
- 2 cups fresh or frozen blueberries
- ⅓ cup pure maple syrup
- Zest of 1 lemon
- Pinch kosher salt
- 2 tablespoons fresh lemon juice, divided
- 1 tablespoon cornstarch
- ½ teaspoon pure vanilla extract
Cornmeal Pancakes
- 1 tablespoon unsalted butter
- 1 ear corn, kernels cut from cob (about 1 cup)
- 1 cup yellow cornmeal
- 1 cup whole-wheat pastry flour or all-purpose flour
- 2 tablespoons coconut sugar or granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch kosher salt
- 1¼ cups buttermilk
- 2 large eggs
- 1 tablespoon unsalted butter, melted and slightly cooled
- 2 teaspoons pure vanilla extract
- Basil, for serving, optional
Instructions
- Prepare the Blueberry Compote: In a medium saucepan, combine the blueberries, maple syrup, lemon zest, and a pinch of kosher salt. Heat over medium heat until the blueberries start to release their juices and the mixture begins to simmer, about 5 minutes.
- Thicken the Compote: In a small bowl, whisk together 1 tablespoon of lemon juice and the cornstarch until smooth. Stir this mixture into the simmering blueberries. Cook for 2-3 more minutes until the compote has thickened. Remove from heat, stir in the vanilla extract and the remaining tablespoon of lemon juice, then set aside to cool slightly.
- Cook the Corn Kernels: In a skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the fresh corn kernels and cook, stirring occasionally, until they are tender and slightly caramelized, about 3-5 minutes. Remove from heat and set aside.
- Mix Dry Ingredients for Pancakes: In a large bowl, whisk together the cornmeal, whole-wheat pastry flour (or all-purpose flour), coconut sugar, baking powder, baking soda, and a pinch of kosher salt.
- Combine Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Create Pancake Batter: Pour the wet ingredients into the dry ingredients and gently fold together until just combined; be careful not to overmix. Fold in the cooked corn kernels evenly into the batter.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour ¼ cup portions of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, about another 1-2 minutes. Repeat with remaining batter, adding more butter or oil as needed.
- Serve: Stack the warm pancakes and spoon the blueberry compote over them. Garnish with fresh basil leaves if desired, and serve immediately for a delightful breakfast.
Notes
- For a smoother compote, mash some of the blueberries with the back of a spoon while cooking.
- Whole-wheat pastry flour adds a nuttier flavor and makes the pancakes heartier, but all-purpose flour works well too.
- Adjust the sweetness of the compote by adding more or less maple syrup to taste.
- Fresh corn kernels can be substituted with thawed frozen corn if not in season.
- Adding basil is optional but provides a fresh aromatic contrast to the sweet compote.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
