I think everybody loves pancakes. I love pancakes, but I am not a very good pancake maker ;). But I have success with these little cornmeal pancakes. So cool!
I am very proud of my first self made compote, it was so so easy. The original recipe is from Sarah Brittons cookbook (www.mynewroots.com). I add cinnamon and for the compote and used no arrowroot (because I don’t have it) and no lemon in the pancakes because my hubby has a lemon intolerance.
Cornmeal pancakes with cinnamon plum compote
for 14 midsize pancakes
130g cornmeal
65g corn flour
1 tsp baking pouder
1/2 tsp baking soda
a pinch of salt
250ml almond milk (or any other milk)
2 tbsp raw honey or maple syrup
2 large eggs
2 tbsp coconut oil
Wisk all the ingredients with 125ml (!) almond milk until you eliminate all lumps and store in the fridge for minimum half an hour. Then add the other half of the almond milk and wisk again.
Heat the coconut oil over medium high heat and add 2 tbsp per each pancake.
I cook 3-4 pancakes in one round and need 2 minutes each side.
Plump compote
12 medium plumps
1 tsp fresh grated ginger
1/2 tsp cinnamon
pinch of salt
2 tbsp raw honey or maple syrup
Slice the plumps into halfs and put them together with the other ingredients and 50ml water in a saucepan and cook 5-7 minutes until the plumps are soft.
You can store the compote for up 1 week in the fridge.
