It doesn’t get more summery than these delicate cornmeal pancakes with rum-spiked strawberry compote.
Cook strawberries, rum, sugar, salt, and 2 Tbsp. water in a medium saucepan over medium heat, stirring occasionally, until strawberries are softened and juices have thickened and are syrupy, 20–25 minutes. Let compote cool completely before serving.Pancakes and assemblyMeanwhile, whisk cornmeal, baking soda, and salt in a medium bowl.Melt 1½ tsp.
butter in a large nonstick skillet over medium-high. Ladle ⅓ cup batter into skillet. Cook pancake until lacy and browned underneath, about 3 minutes. Flip and cook just until cooked through, about 1 minute. Transfer to a plate . Working in 7 more batches, repeat process with remaining butter and batter to make a total of 8 pancakes.Ashleigh Shanti, Benne on Eagle in Asheville, NC
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