Buttermilk Corn Pancakes with Macerated Strawberries
Heavenly light, fluffy pancakes with just a hint of nutty corn flavor and crunch, topped with fresh orange-scented strawberries get our vote for one of the most
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at farberwarecookware.com.
Cooking tools:
- Microplane
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Skillet
- Spatula
- Stove
- Plate
- Serving platter
Ingredients
- 2 (16-ounce) containers strawberries, hulled and sliced
- 5 tablespoons sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon grated fresh orange zest
- 3/4 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 8 teaspoons canola oil, divided
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