Strawberry Cornmeal Griddle Cakes

Okay. I made the special jam, the “world-famous” strawberry shortcake cookies, the slab pie… We still had more hand-picked strawberries! I always feel a lot of pressure to make sure that they are put to good use. When I saw this recipe, I thought it would be the perfect breakfast on the morning of the last day of school- I surprised my kids with them. 🙂

This special breakfast was the perfect use for my super ripe- almost overripe- strawberries. SO sweet. This recipe is from Smitten Kitchen. We ate them right off the griddle with maple syrup. Easy and delicious. Happy Summer Vacation!!

Yield: 14 3-inch pancakes

• 3/4 cup (95 grams) all-purpose flour
• 3/4 cup (105 grams) yellow cornmeal
• 2 tablespoons (25 grams) granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea or table or coarse salt
• 3 tablespoons (45 grams) unsalted butter, plus more for buttering the pan (I used canola oil spray on my griddle)
• 1 cup (235 ml) buttermilk, well-shaken, or 2/3 cup plain yogurt thinned with 1/3 cup milk
• 2 large eggs
• 1 cup (about 140 grams or 5 ounces) roughly chopped strawberries

1. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt with a whisk.
2. In the microwave, melt 3 tablespoons butter in the bottom of a medium bowl.
3. Whisk buttermilk with the melted butter, followed by the eggs, one at a time.
4. Stir in strawberries. Pour strawberry-buttermilk mixture into dry ingredients and stir until just combined.
5. In a large skillet (preferably cast-iron) or on a griddle, melt butter over medium/medium-low heat. (I used canola oil spray instead.)
6. Pour a scant 1/4 cup batter into skillet for each pancake. Cook until bottoms are golden and bubbles appear all over top, about 1 to 2 minutes. Flip pancakes and cook until second side is golden, another minute. If batter slipped out the sides of the pancake when you first flipped it, return it to the first side for another 30 seconds to ensure the leaked batter cooks.
7. Repeat with remaining batter, adding more butter/oil spray as needed. If pan gets too hot — the butter turns brown as soon as it melts, the pancakes are done on the outside before the inside — reduce the heat to low.
8. Serve with fixings of your choice, be it a pat of butter, powdered sugar, syrup and/or additional fresh strawberries.

Note: If you’re not going to eat these right away, you can spread them on a baking sheet and keep them warm until needed in a 200 degree oven.

One Year Ago:

• Strawberry-Graham Scones

Two Years Ago:

• Tres Leche Rice Pudding

If you like this you may also like:

• Blackberry & Corn Pancakes

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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