“Southern Gluten-Free Brunch: Buttermilk Cornmeal Pancakes with Peach Compote & Bourbon Maple Syrup”
Discover a delicious gluten-free brunch option with this scrumptious Southern US recipe for Buttermilk Cornmeal Pancakes with Peach Compote and Bourbon Maple Syrup. This easy-to-make dish is perfect for weekend mornings or special occasions, combining the flavors of the South with a modern twist.
Allergens
Dairy, Eggs
Ingredients
- 1. 1 cup yellow cornmeal (gluten
- free) 2. 3/4 cup all
- purpose gluten
- free flour 3. 2 teaspoons baking powder 4. 1/2 teaspoon salt 5. 1 tablespoon sugar 6. 1 cup buttermilk 7. 1 large egg, lightly beaten 8. 1/4 cup unsalted butter, melted and cooled 9. 1 1/2 cups fresh peaches, thinly sliced 10. 1/2 cup sugar 11. 1 tablespoon lemon juice 12. 1/2 cup pure maple syrup 13. 2 tablespoons bourbon
Instructions
- In a large bowl, whisk together the cornmeal, gluten free flour, baking powder, salt, and sugar. Add the buttermilk and egg stir until just combined. Stir in the melted butter. Let the batter rest for 10 minutes.
- In another bowl, combine the peaches, sugar, and lemon juice. Set aside to allow flavors to meld.
- Heat a non stick griddle or skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the heated surface. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with the remaining batter.
- In a small saucepan, combine the maple syrup and bourbon heat gently until warm. Do not boil.
- To serve, stack two pancakes per plate, top with a generous spoonful of peach compote, and drizzle with the warm bourbon maple syrup.
Chef’s Insight
The key to perfect pancakes lies in letting the batter rest before cooking. This allows the cornmeal to hydrate and creates fluffier pancakes.
Notes
Serve immediately for the best texture and flavor. - Pair with fresh fruit or bacon to round out your meal.