Browned Butter Cornmeal Pancakes with Apple Pear Compote
Browned butter adds so much flavor in these fluffy cornmeal pancakes and they're stacked up tall with a homemade apple pear compote piled on top!
Servings 4 servings
Ingredients
Browned Butter Cornmeal Pancakes
- 1/4 cup butter
- 2 tablespoons agave syrup
- 1 large egg
- 1/4 cup greek yogurt
- 1-1/2 cups milk
- 1 cup white whole wheat flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Apple Pear Compote
- 2 medium apples, peeled, cored and thinly sliced
- 1 medium pear, peeled, cored, and thinly sliced
- 1/4 cup coconut sugar (or brown sugar)
- 1/4 cup orange juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
Browned Butter Cornmeal Pancakes
- In a medium skillet over medium-high heat, melt butter stirring occasionally until butter is a deep golden brown. Remove from heat and cool slightly.
- In a large bowl, whisk browned butter, agave, egg, yogurt, and milk until smooth. Add flour, cornmeal, baking powder, baking soda, and salt and stir until batter is just combined.
- Heat a greased nonstick griddle or skillet to medium-high heat. Working in batches, cook pancakes by 1/4 cupfuls 1-2 minutes on each side, flipping once until golden brown. Keep pancakes warm.
Apple Pear Compote
- Combine all compote ingredients in a medium saucepan over medium-high heat. Bring to a simmer, then reduce heat to medium-low, cover, and let simmer 10-15 minutes or until fruit is tender and syrupy.
- Serve pancakes warm with apple pear compote on top and enjoy!