Prep Time: 10 minutes | Cooking Time 40 minutes

Serves: 4

For the commote:

• 1lb. strawberries, hulled, halved if large

• 2 tbsp. dark rum (optional)

• 2 tbsp. sugar

For the pancakes:

• 1½cups whole milk

• 4 tsp. apple cider vinegar

• 1½ cups (225 g) cornmeal

• ¾ tsp. baking soda

• ¾ tsp. kosher salt

• 2 large eggs

• 4 tbsp. unsalted butter, divided

• Step 1. Cook strawberries, rum, sugar, salt, and 2 tbsp. water (add ¼ cup water if not using rum) in a medium saucepan over medium heat, stirring occasionally, until strawberries are softened and juices have thickened and are syrupy, 20–25 minutes. Let the compote cool completely before serving.
• Step 2. Stir milk and vinegar in a small bowl. Let sit until the milk curdles and sours, about 5 minutes.
• Step 3. Meanwhile, whisk cornmeal, baking soda, and salt in a medium bowl.
• Step 4. Whisk eggs into milk mixture, then add to dry ingredients and whisk vigorously to combine.
• Step 5. Melt 1½ tsp. butter in a large nonstick skillet over medium-high. Ladle ⅓ cup batter into skillet. Cook pancake until lacy and browned underneath about 3 minutes. Flip and cook just until cooked through, about 1 minute. Transfer to a plate (or keep warm on a baking sheet in a 300° oven until ready to serve if desired). Working in 7 more batches, repeat the process with the remaining butter and batter to make a total of 8 pancakes.

What You'll Need