Citrus Cornmeal Pancakes with Fresh Cherry Compote
Southern-style citrus cornmeal pancakes are a match made in summer heaven with a sweet fresh cherry compote piled on top! These fluffy pancakes are the ultimate summer weekend breakfast.
Servings 8 -10 servings
Calories 173kcal
Ingredients
Pancakes
- 1-3/4 cups white whole wheat flour
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup orange juice concentrate
- 1 tablespoon grated orange zest
- 2 tablespoons agave syrup
- 3 tablespoons melted butter or coconut oil
- 1-3/4 cups milk
Cherry Compote
- 2 cups pitted diced fresh black cherries
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup water
- 1 tablespoon lime juice
Instructions
- Make the pancakes: In a medium bowl, combine flour, cornmeal, baking powder, baking soda, and salt.
- In a separate large bowl, whisk egg, orange juice, zest, agave, butter, and milk until smooth. Gently whisk flour mixture into liquid until batter is just combined.
- Heat a greased skillet to medium-high heat. Cook pancakes in batches by 1/4-cupfuls 1-2 minutes on each side. Keep pancakes warm while you make the compote.
- Make the cherry compote: Bring compote ingredients to a boil over medium-high heat in a medium saucepan. Reduce heat to medium and let compote simmer 10-15 minutes until cherries are soft and liquid is slightly thickened.
- Serve pancakes warm with warm cherry compote. Enjoy!
Nutrition
Serving: 2g | Calories: 173kcal | Carbohydrates: 28.4g | Protein: 4.1g | Fat: 5.4g | Saturated Fat: 3g | Polyunsaturated Fat: 2.4g | Cholesterol: 33mg | Sodium: 196mg | Fiber: 2.1g | Sugar: 1.7g