Cornmeal Pancakes With Strawberry Jam
Everyone loves pancakes for breakfast, and these Cornmeal Pancakes with Strawberry Jam from the cookbook Pretty Simple Cooking are beyond delicious with zero refined flour or sugar.
Why You'll Love Them
It's a rare person who doesn't love a pancake, and these Cornmeal Pancakes with Strawberry Jam are different in the most delicious way, totally worth a try.
Made mostly with cornmeal flour (plus a little regular flour) the texture and flavor is amazing.
A quick strawberry jam - no thermometers or special equipment required - is worth the price of admission. You'll will love this.
Drizzled with yogurt or creme fraiche or almond butter or maple syrup, there are options for everyone, all super delicious!
For the full recipe and list of ingredients, please scroll down to the recipe card below.
Masa Harina and Flour: Masa is a fine ground cornmeal flour used to make tortillias, tamales and the like, and used with regular all-purpose flour in this recipe, it makes unbelievably good pancakes.
Eggs: For the pancake batter.
Baking Soda: For a little lift in the pancakes.
Plain Yogurt: To drizzle on the top of the finished pancakes.
Strawberries: To make a quick, fresh strawberry sauce.
Butter: Can't have pancakes without butter.
For the full recipe, ingredients and instructions, please scroll to the recipe card below.
Mix the dry ingredients together.
Mix wet ingredients in with the dry, let the batter rest a few minutes.
Make the easy stove-top strawberry jam with chia seeds (for thickness).
Heat the skillet until pan gets hot, then cook pancakes.
Top with homemade strawberry jam and serve.
Pancakes are wonderful all by themselves, but here are a few other suggestions - the perfect way to make this breakfast even better:
scrambled eggs.
bacon or sausage.
more butter.
a drizzle of yogurt.
maple syrup.
peanut butter or almond butter.
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).
Can I make the strawberry jam in advance?
Yes! You can make it several days in advance.
How do I store leftover strawberry jam?
Use a container with a lid - like a Ball jam jar, for example which has a well-sealed lid, store in the refrigerator.
How long will the jam stay fresh?
As long as it's refrigerated and well-sealed, this fresh jam will stay good for up to 2 weeks.
Cornmeal Pancakes With Strawberry Jam
Cornmeal Pancakes with Strawberry Jam are beyond delicious with zero refined flour or sugar, and a quick homemade strawberry jam.
Course: Breakfast
Total Time: 30 minutes
Servings: 10
Ingredients
▢ CORNMEAL PANCAKES
▢ 1 cup Masa Harina
▢ ½ cup Flour, all-purpose
▢ 1 teaspoon Baking Soda
▢ ½ teaspoon Salt, kosher
▢ 2 Eggs, large
▢ 3 tablespoons Oil, neutral like grapeseed or vegetable
▢ 2 tablespoons Honey or Pure Maple Syrup
▢ ½ cup Greek yogurt, plain
▢ 1 cup Milk, 2 %
▢ Maple syrup for serving optional
▢ Almond butter for serving optional
▢ Creme Fraiche or Vanilla Yogurt for serving optional
▢ STRAWBERRY JAM
▢ 2 cups Frozen Strawberries
▢ 2 tablespoons Lime juice plus zest 1 large lime
▢ 6 tablespoons Maple syrup, pure
▢ 1 teaspoon Pure Vanilla Extract
▢ 3 tablespoons Chia Seeds
Instructions
MAKE THE PANCAKES
Preheat oven to 200F degrees.
Stir together in a medium-sized bowl 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 pour-able 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 ⅓ (a third) 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 the pancake 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 JAM:
Place the strawberries, lime juice and two tablespoons water in a non-stick medium-sized skillet.
Simmer the ingredients over medium heat for ten minutes, stirring occasionally.
Halfway through the simmering time, begin to break down the berries by smashing them with a fork into a chunky but uniform texture.
Stir in the maple syrup, vanilla, chia seeds, and lime zest until combined, about 30 seconds.
Turn off the heat.
Let the jam sit in the pan for 5-7 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.
Notes
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).