These Cornmeal Pancakes with Strawberry Jam from the fabulous cookbook Pretty Simple Cooking are the perfect special occasion breakfast with zero refined flour or sugar. You can dress them up with nut butter and creme fraiche or yogurt too.
Pancakes are very important to me.
This is a true fact 🙂
At summer camp when I was 12, there was one morning during the annual trip that I dreaded more than anything—getting up at the crack of dawn for a freezing cold sunrise hike in the Sierra Nevada Mountains.
We campers had zero say in the matter.
At the time, I thought this was complete and utter torture— I wanted nothing more than to stay in my warm sleeping bag that sat on top of an old rickety cot—even if it was a little uncomfortable.
Our cabin counselors rounded us up with flashlights and blankets, warning us to stay together and wear our sturdy shoes. We were led up a steep and rocky mountain with tall, scary-looking pine trees.
The payoff for all this was a big pancake breakfast when we finished several hours later, starved and sore and mildly proud of ourselves, but mostly just glad it was over.
The Mess Hall had a buffet of hot pancakes with butter, sausages and bacon and syrup you squeezed from a plastic bottle alongside big wooden bowls of whole fruit.
Nothing has ever tasted so good.
So when I had the opportunity to cook from blogger friends A Couple Cooks new cookbook Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love With Real Food, I jumped at the chance to try out their Cornmeal Pancakes with Strawberry Jam.
I consider myself an unofficial expert on pancakes—a status I claim for no other reason than I have eaten a lot of them, and at all times of the day.
Try these. You’ll love them, I promise.
The Strawberry Jam couldn’t be easier, and makes the corn flavor in these cakes seem extra special.
Here’s another really good pancake recipe to try: Peanut Butter Pancakes
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- FOR THE PANCAKES
- 1 cup masa harina
- 1/2 cup all purpose flour, whole wheat or gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs
- 3 tablespoons neutral oil, like grapeseed or vegetable
- 2 tablespoons honey or pure maple syrup
- 1/2 cup plain Greek yogurt
- 1 cup 2% milk
- Maple syrup for serving, optional
- Strawberry Lime Chia Jam for serving, optional (recipe included below)
- Almond butter for serving, optional
- Creme fraiche or vanilla yogurt for serving, optional
- FOR THE STRAWBERRY LIME CHIA JAM
- 2 cups frozen strawberries
- 2 tablespoons lime juice plus zest (1 large lime)
- 6 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons chia seeds
- MAKE THE PANCAKES
- Preheat oven to 200 degrees
- In a medium bowl, stir together the masa harina, flour, baking soda, and kosher salt. In another bowl, whisk together the eggs, oil, honey or maple syrup, Greek yogurt and milk.
- Pour the dry ingredients into the wet ingredients, then stir to gently combine until the batter comes together and is pourable but slightly lumpy. Note: You can add a bit more milk if the batter is too thick.
- Heat a large non-stick griddle or skillet over medium-low heat, then brush the skillet with butter or oil.
- Scoop a scant 1/3 cup of batter onto the griddle and repeat to make 4 pancakes. Cook for several minutes until a few of the bubbles that appear on the surface have burst and the bottoms are golden brown, adjusting the heat as necessary. Flip carefully, then cook for another minute or so until golden brown on the other side.
- Place the cooked pancakes on a baking sheet in the oven to keep warm. Add a splash of milk to the remaining batter to loosen it, then repeat for the remaining pancakes, adjusting the heat as necessary since the griddle can become very hot.
- Serve warm with maple syrup, almond butter, Strawberry Lime Chia Jam (recipe follows) or creme fraiche or yogurt.
- MAKE THE STRAWBERRY LIME CHIA JAM
- In a 10" skillet, add the strawberries, lime juice and 2 tablespoons water. Simmer over medium heat for 10 minutes, stirring occasionally. About halfway through the simmering time, begin to break down the berries by smashing them with a fork into a chunky but uniform texture.
- Once the berries are broken down, stir in the maple syrup, vanilla, chia seeds, and lime zest until combined, about 30 seconds. Turn off the heat. Let the skillet sit about 5 to 7 minutes until the chia seeds thicken the jam. Transfer to a 16-ounce canning jar and refrigerate; the texture will set even further when chilled.
Masa Harina can be found in the international foods aisle in most grocery stores, or online. Do not substitute cornmeal.
For gluten free, use gluten-free flour.
For the Strawberry Lime Chia Jam, it can be refrigerated for up to 2 weeks (chia jam is not shelf stable)
SOURCE: Excerpted with permission from A Couple Cooks Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja Overhiser and Alex Overhiser. Copyright 2018. Available from Da Caop Lifelong Books, an inprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.