Clementine Cornmeal Pancakes with Maple Blackberry Compote

You know that feeling of waking up on a weekend morning to the smell of fresh coffee brewing and breakfast sizzling on the stove.  The warm, welcoming scent of pancakes and bacon or fresh baked muffins slowly drifting from the kitchens, rounding the corners of the house and finding the way to you, while you’re nestled snug under the covers.  Gosh, I love mornings like that!  But really, who doesn’t?!

This year for Valentine’s Day, skip the pricey gifts and do something thoughtful and delicious for the one you love – like, making breakfast in bed!  Set your alarm a little earlier, sneak out of bed and into the kitchen, and get to work on a big stack of Valentine’s Day pancakes.  I don’t know about you, but waking up to a plate of Clementine Cornmeal Pancakes and a mug of hot coffee beats out a bouquet of roses any day!

My mom bought me this adorable pancake mold a couple years ago.  It makes pancakes even more fun than normal!  If you don’t have any heart-shaped pancake molds at home I have a couple solutions for you!  It’s not too late, you still have time to buy pancake molds.  Otherwise, cookie cutters make a great alternative for a plate of bite-size heart shaped pancakes.  While most pancake molds are non-stick, cookie cutters are not, so remember to grease them with a little bit of butter before using.

Cornmeal adds great texture to these light & thick pancakes, naturally sweetened with clementine juice and honey.

 

Print Recipe

 

Clementine Cornmeal Pancakes with Maple Blackberry Compote
(Adapted from Bon Appetit)

Makes approximately 10 large pancakes

For the Pancakes:
3/4 cup all-purpose flour
3/4 cup fine ground yellow cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, melted, cooled
2 tablespoons honey
1 1/4 cups low-fat buttermilk
2 eggs
1 teaspoon vanilla
zest & juice from 2 clementines

For the Maple Blackberry Compote
1 cup blackberries
1/4 cup maple syrup
1 clementine, zested

Combine blackberries, maple syrup and zest in a small pot and cook over low heat, stirring occasionally, until blackberries are broken down and the mixture has thickened, about 20-25 minutes.

Meanwhile, prepare the pancakes while the blackberry compote cooks.

Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl, and set aside.  In a medium bowl, whisk together cooled butter, honey, buttermilk, eggs, vanilla and clementine zest & juice.  Add the wet mixture to the dry mixture and mix until well blended and smooth.

Preheat the oven to 300 degrees F.

Heat a large skillet over medium heat, and lightly coat the bottom with butter.  Working in batches, pour 1/4 cup of batter into the skillet for each pancake.  Cook until the bottoms are golden, about 1-2 minutes.  Flip pancakes and cook until the second sides are golden, about 1-2 minutes.  Transfer to a baking sheet and place in the oven to keep warm until you’re ready to serve.  Repeat with remaining batter.

Top with butter and warm Maple Blackberry Compote to serve.

Enjoy!

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Tagged as: blackberry, breakfast, brunch, pancakes