Basil Cornmeal Pancakes with Early-Apple Compote

Cornmeal pancakes nod to classic Southern griddle cakes, here lifted with chopped fresh basil for a fragrant green note. A quick Honeycrisp apple compote simmered with maple and cinnamon spoons over the warm stack.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 11g protein
• 62g carbs
• 16g fat
• 5g fiber

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Ingredients

• 3/4 cup fine yellow cornmeal
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/2 tsp kosher salt
• 2 large eggs
• 1 1/4 cups whole milk
• 4 tbsp unsalted butter melted
• 3 tbsp fresh basil finely chopped
• 2 large Honeycrisp apples
• 1/3 cup maple syrup
• 1/2 tsp cinnamon
• 1 tsp lemon zest
• as needed butter or oil for griddle

Instructions

1. 1Make the quick apple compote first. Peel, core, and dice the Honeycrisp apples into small cubes. Place them in a small saucepan with most of the maple syrup, the cinnamon, and a splash of water.
2. 2Cook the apples over medium heat, stirring often, until they soften and the syrup thickens into a glossy spoonable sauce, 8 to 10 minutes. Stir in the lemon zest, then keep warm over low heat.
3. 3In a large bowl whisk together the cornmeal, flour, baking powder, sugar, and salt. In a separate bowl beat the eggs with the milk and melted butter until smooth.
4. 4Pour the wet ingredients into the dry and stir gently just until combined; a few small lumps are fine. Fold in the finely chopped fresh basil. Let the batter rest 5 minutes so the cornmeal hydrates.
5. 5Heat a griddle or large nonstick skillet over medium heat and lightly grease with butter. When a drop of water sizzles, scoop about 1/4-cup portions of batter onto the surface, leaving space between pancakes.
6. 6Cook until bubbles form across the tops and the edges look set and slightly dry, 2 1/2 to 3 minutes. Flip carefully and cook the second side until deep golden brown and cooked through, another 2 minutes.
7. 7Transfer finished pancakes to a warm plate and tent loosely with foil while you cook the remaining batter, regreasing the pan as needed. You should get medium pancakes.
8. 8Stack three pancakes per plate, spoon the warm early-apple compote generously over the top, and finish with an extra drizzle of maple syrup. The basil in the batter gives a fresh late-summer lift that pairs beautifully with the cinnamon apples.