The texture of these pancakes is amazing: a little crispy around the edges with some tooth in the tender interior, unlike regular pancakes, which are just soft all the way through. This makes the compote all the more appealing, as its sauciness works well on the slightly savory cakes. The ginger adds a bright, sparkling spice without being overwhelming and complements the sweet plums so well.
Ingredients
- ¾ cup (130 g) cornmeal
- ½ cup (65 g) corn flour
- 1 tablespoon arrowroot powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon fine sea salt
- 1 cup (250 ml) milk of your choice (nut, seed, rice … )
- 2 tablespoons pure maple syrup or raw honey
- 2 grated organic lemon zest
- 2 large eggs
- 1½ tablespoons coconut oil, melted Sliced plums, for serving
- Gingered plum compote, for serving
How to Make It
- The night before, sift the cornmeal, corn flour, arrowroot, baking powder, baking soda, and salt together in a large bowl. Whisk together ½ cup (125 ml) of the milk, the maple syrup, lemon zest, and eggs in a medium bowl. Pour the wet mixture over the dry mixture and stir to combine, eliminating any lumps. Cover and refrigerate overnight.
- The next day, whisk in the remaining ½ cup ( 125 ml) milk.
- Heat the coconut oil in a large skillet over medium-high heat. Once the pan is hot, add 3 large dollops of batter to the pan and cook until golden on the underside, about 5 to 7 minutes. Flip the pancakes and cook until set. Repeat with the remaining batter until all the pancakes are made. Serve hot, with sliced plums and the gingered plum compote.
