Cornmeal Pancakes with Rasperry Compote Recipe - (4.6/5)

Ingredients

• RASPBERRY COMPOTE:
• 1 pint fresh raspberries (frozen works too, no need to thaw)
• 1/2 cup sugar
• 1 tablespoon clearjel*
• 1 tablespoon fresh lemon juice
• PANCAKES:
• 1 1/2 cups heaping cups yellow cornmeal
• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 2 tablespoons baking powder
• 1/2 teaspoon kosher salt
• 2 1/4 cups whole milk, plus more if needed for thinning
• 1 tablespoon white vinegar
• 1 tablespoon vanilla
• 2 large eggs
• 4 tablespoons salted butter, melted, plus additional melted butter for the skillet
• Pats of butter, for serving
• Maple syrup, for serving, optional
• NOTE: You can easily cut the ingredients in half, if you are cooking for two (as we are) This yielded 9 pancakes, using a 1/4 cup measure per pancake.