Best buttermilk recipes

Best buttermilk recipes - Cornbread Pancakes with Strawberry Compote

Ingredients
For compote:

For pancakes:

A clue
Make the compote:

Add strawberries, sugar, lemon juice and pink pepper to a medium heat pan. Add heat and cook with occasional stirring until the strawberries have separated most of their liquid and the syrup is syrup and aromatic for about 15 minutes.

Make pancakes:

Insert rust into the pan. Place the cake tray in the oven and heat it to 200 ° F.
Mix corn flour, sugar, salt, baking powder and baking powder in a large bowl; set aside.
Add skim milk, milk and egg yolks to a medium bowl and stir. Add butter and shake to combine. Pour over the flour mixture and stir gently until no more dry flour is visible. set aside.
Put the egg whites in a small bowl and foam and double. Fold protein into the mixture and stir until you don't see any more pieces of protein. Let the mixture rest for at least 5 minutes or up to 1 hour until the mixture is thick and a little flour.
Heat 1 tablespoon of oil or cooking oil in a large skillet with a non-stick skillet or iron skillet over medium heat until the oil bubbles but brown or oil shine. Roll the pancake mixture into the pan with half a cup. Dough about 6 cm wide.
Make sure no bubbles are formed on the surface of the pancakes. Boil until the bubbles burst, the edges of the pancakes harden and the ground is golden brown, about 2 1/2 minutes. Adjust the heat as needed if the pancake seems to cook too fast or too slow. Turn the pancakes and cook until the second side is golden brown, about 2 1/2 minutes.
Place it on the grill in the oven and repeat the rest of the dough. Serve with more stubby butter and strawberries

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Directions for recipes

Preserve: Strawberry compote can be cooked up to 5 days in advance and stored in an airtight container in the refrigerator.
Storage: Remnants can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.

Location:

Breadfruit Benefits