Strawberry-Corn Pancakes

The cornmeal is what separates these from any other strawberry pancake. It gives the pancakes a slightly gritty, almost cornbread-edged texture that crisps beautifully against a hot pan, and the natural sweetness of corn pairs with strawberries the way it pairs with peaches and blueberries on summer kitchen counters all over the South.

Half the strawberries fold into the batter, half pile on top. The folded ones release juice during the cook, sweetening the pancake from inside, while the fresh-sliced topping keeps that bright raw-berry character intact.

Evaporated skim milk is the lighter touch here. It adds richness without the extra fat, and the slight caramelization of milk solids gives the batter a nutty undertone plain milk doesn’t have.

Kitchen Tips

• Don’t overmix the batter, lumps are fine, gluten development makes pancakes tough.
• Wait for the surface bubbles to break and stay open before flipping, this is the signal the bottom is set and golden.
• Slice the strawberries thin so they cook through and don’t tear the batter when you flip.
• Use the right pan, a 9-inch nonstick skillet at medium heat is the sweet spot, hotter than that and the cornmeal scorches before the inside cooks.

Variations

• Sub blueberries or chopped peaches for the strawberries when berries aren’t in season.
• Add 2 tablespoons of maple syrup to the batter for a sweeter, more breakfast-y pancake.
• Use buttermilk in place of evaporated milk for a tangier, fluffier pancake.