Cornbread Pancakes with Fresh Strawberry Syrup

Recipe View Gather all ingredients.

Recipe View Strawberry Syrup: Combine strawberries, sugar, water, and lemon juice in a saucepan over medium-high heat. Bring to a simmer, then reduce heat to medium and cook, stirring occasionally, until strawberries are very soft and the syrup thickens (15-20 minutes).

Recipe View Strain the syrup through a mesh sieve into a bowl, discarding solids. Cool for 15 minutes, then refrigerate until needed.

Recipe View Dry Ingredients: Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Set aside.

Recipe View Cornmeal Mixture: In a saucepan over medium heat, combine buttermilk, cornmeal, and 2 tablespoons of butter. Whisk until butter melts and the mixture simmers. Cook, stirring constantly, until very thick (2 minutes). Remove from heat and cool (10 minutes).

Recipe View Combine: Whisk eggs into the cooled cornmeal mixture until incorporated. Add the dry ingredients and stir with a spatula until just combined; batter will be thick.

Recipe View Cook Pancakes: Melt 1 tablespoon of butter in a skillet over medium heat. Scoop 1/3 cup batter for each pancake into the hot skillet, flattening slightly with a spatula. Cook until edges look dry (3-4 minutes). Flip and cook until golden brown (3-4 minutes). Repeat with remaining batter, adding butter as needed.

Recipe View Serve warm pancakes topped with strawberry syrup.