While playing around in the kitchen, I simply came up with this idea! No one has yet died from it, despite how quick and simple it is!
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 3 |
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
Instructions
- Gather all ingredients.
- ALLRECIPES / SONIA BOZZO
- 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.
- ALLRECIPES / SONIA BOZZO
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
- ALLRECIPES / SONIA BOZZO
- 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.
- ALLRECIPES / SONIA BOZZO
- 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.
- ALLRECIPES / SONIA BOZZO
- 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.
- ALLRECIPES / SONIA BOZZO
- Top warm pancakes with strawberry syrup.
- ALLRECIPES / SONIA BOZZO
- If you don’t have buttermilk, try the lemon juice hack! Add 2 tablespoons fresh lemon juice to 1 3/4 cups whole milk. Stir the mixture and let it sit at room temperature for about 5 to 10 minutes before using.
- If your batter is too thick to scoop, it can be thinned slightly with buttermilk or milk. Cook time will vary depending on the thickness of your pancakes.
- Try my
- for topping these pancakes!
- Nutrition data for this recipe includes the full amount of syrup. The actual amount of syrup consumed will vary.
Reviews
This is a GREAT recipe. I didn’t change a thing except I scaled it up to feed like 24 people! I was in charge to feed the crowd while camping and everybody loved it.
DELICIOUS!!!!!! This recipe is great. It works perfectly as is. In Puerto Rico we make the cornmeal cream as a regular breakfast, so when I saw these ‘Cremita de Maíz Pancakes’ I was quickly interested as sometimes we have leftovers when we make a pot — and guess what, they work perfectly! The only addition I made is to add a teaspoon or a stick of cinnamon to the cornmeal cooking step. I felt it was unnatural to make Cremita without it! It adds a more balanced depth of flavor that makes the pancakes feel more breakfasty-than-desserty. Make sure you do flatten these with a spoon as they cook. Unlike regular pancakes that naturally start to spread, these will keep their shape. I like to flatten mine a bit when I flip them to make sure they cook through. Great recipe!
Easy and delicious! Thanks for the recipe!
Divine!
Wonderful!