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stack of cornmeal pancakes on blue plate with fork, topped with fresh cranberry compote

Cornmeal Pancakes recipe

Cornmeal pancakes, stacked high and topped with Fresh Cranberry Compote, are a fabulous holiday breakfast or anytime weekend brunch.

  • Total Time: 35 mins
  • Yield: 12-18 pancakes 1x

Ingredients

Scale

FOR PANCAKES:

  • 1 1/2 C all purpose flour
  • 1 1/4 C yellow corn meal
  • 1/4 C sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 C milk
  • 1 tbsp white vinegar
  • 3 large eggs
  • 5 tbsp melted margarine
  • vegetable oil as needed

FOR CRANBERRY TOPPING:

  • 2 C fresh cranberries
  • 1/2 C sugar
  • 1/4 C water

Instructions

TO MAKE PANCAKES:

  1. Measure milk and place in bowl. Add vinegar and allow to sit for 15 minutes (the milk will start to curdle so don't be alarmed).
  2. Combine the dry ingredients and mix to combine.
  3. Once milk has set for 15 minutes, add melted margarine and eggs and mix.
  4. Combine with dry ingredients and mix until combined.
  5. Heat a large cast iron skillet on stove top until hot. Add a little oil (about a tbsp) and drop batter by 1/4 c fulls. Cook until bubbly, then flip and cook another 30 seconds. Continue until all pancakes are done.

TO MAKE CRANBERRY COMPOTE TOPPING:

  1. Place cranberries in a medium sauce pan and cook over low heat until the berries start to "pop". Add sugar and water and cook for 5 minutes over medium heat.
  2. Mix 1 teaspoon corn starch with 1 tbsp of water. Add to mixture and stir.
  3. Remove from heat and serve in between pancakes and on top.
  • Author: Superman Cooks
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 3 pancakes
  • Calories: 515
  • Sugar: 53.7 g
  • Sodium: 737.5 mg
  • Fat: 12.8 g
  • Carbohydrates: 94.1 g
  • Protein: 12 g
  • Cholesterol: 113.3 mg

Keywords: griddle cakes, pancakes, cranberry, cornmeal, brunch, breakfast, holiday, Christmas

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