Some time back, my son came to me and requested pancakes with strawberries (very sternly). He helped me measure the batter and watched as the pancakes bubbled on the stovetop. It's these moments that I feel I'll hold onto (and most likely recount to him when he's 20). I love spending time with him in the kitchen and pancakes have become a reoccurring theme in our kitchen.
These cornmeal pancakes are a riff on those original pancakes I made with him. I love adding cornmeal to the batter for flavor and texture. I've also become a bit obsessed with making chia jam. It's easy, quick, and makes for the perfect pancake topping (especially when almond butter is involved).
Jam: This flavor combination would also me amazing with summer berries. Try blueberries, blackberries, raspberries, or a mix of all!
Flour: Make these pancakes gluten-free by swapping the spelt for oat flour. You might need to play with the liquid amount a bit but it would work.
On my list of recipes to try this week!
That range is extraordinary! I'm getting envious!
How good is chia jam? One of our favourites around here.
Hi Erin, these look so good. I have both cornmeal and spelt flour that needs to be used up so I'm going to give them a try this week. Do you think it would be ok to make the batter the night before and store it in the fridge?
I think so- you might need to thin it down a bit. The other option is to make the dry and liquid parts, keep them separate, and just mix before using.
Thanks Erin! I made them for breakfast this morning and the were really tasty. The instructions refer to molasses and vanilla extract which aren't in the list of ingredients. I added a splash of vanilla and skipped the molasses. I also used 1/2 cup milk and they were really thin. The first one was almost a crepe. I added a few tablespoons of spelt flour to thicken them up and they were great.
a very grown up pancake recipe with your strawberry jam topping, nice, thank you