I’ve wanted to try making cornmeal pancakes since being introduced to them as part of a really delicious brunch at Cookshop in New York a few years ago. After a morning walking the nearby High Line, I enjoyed a stack of drop scone-style pancakes, flecked with red chilli and sandwiched together with zingy lemon curd. When I recreated this dish, I wasn’t quite brave enough to include the chilli, but kept the lemon curd and added blueberry compote.
The polenta in this recipe gives the pancakes a satisfying bite, while the zesty lemon, sweet blueberries and crunchy nuts all come together to make the perfect breakfast or brunch. This recipe yields around 6 pancakes (2 portions) so it’s easy to increase the quantities as required.
If you were to omit the sugar in this recipe and add a couple of spoonfuls of chopped red chilli to the batter (as mentioned above), I think these pancakes would make a delicious savoury brunch, swapping the fruit for smashed avocado, fresh coriander and feta cheese – what do you reckon?!
This is my first ever submission for Jaclyn Ruth‘s baking club. The theme for March was pancakes, in honour of Shrove Tuesday (which was very late this year!). You can find out more about The Flaky Bakers Club here, and check out the hashtag on Instagram: #theflakybakersclub.
Recipe: Cornbread pancakes with lemon curd and blueberry compote
- 100g polenta
- 50g plain flour
- 1 tbsp caster sugar
- 1 tbsp baking powder
- Pinch of salt
- 200ml milk
- 50g melted butter
- Jar of lemon curd (I used this recipe)
- 200g blueberries
- 100g walnuts, pecans or hazelnuts, toasted in the oven until golden (5-10 minutes) and bashed up a bit so they form smaller pieces
- Combine the polenta, flour, caster sugar, baking powder and salt in a large bowl.
- Mix the milk and 2 tablespoons of the melted butter together in a jug, and then whisk into the dry ingredients until just homogenised. Set the rest of the butter aside – you’ll need it when you fry the pancakes.
- Let the mixture rest for ten minutes.
- When you’re ready to cook the pancakes, warm a frying pan over a medium heat and brush with a bit of the melted butter.
- Pour a spoonful of batter (about 2 tablespoons) into the pan and cook for a couple of minutes before flipping and cooking the other side. Repeat until the batter has been used up, re-buttering the pan between each batch.
- Meanwhile, simmer the blueberries in a small pan with a splash of water (retaining some blueberries to garnish the finished article, if you like) until they have formed a lovely dark purple compote. Sieve the mixture before serving, or leave it as is for a chunkier sauce!
- To serve, stack up the pancakes with lemon curd in between each layer, then drizzle with the blueberry compote and scatter the toasted nuts and a few fresh blueberries over the top.