Polenta Pancakes with Warm Berry Sauce
Treat yourself to the perfect blend of rustic comfort and fruity elegance with these Polenta Pancakes with Warm Berry Sauce. Made with fine cornmeal for a delightfully tender and slightly crisp texture, these golden pancakes are a fresh twist on your breakfast classics. The batter comes together in minutes with a simple mix of pantry staples and can easily be made gluten-free if desired. What takes these pancakes to the next level is the luscious berry sauce, simmered with a hint of lemon for a tangy-sweet finish that beautifully complements every bite. Whether you're serving brunch guests or indulging in a weekend treat, this easy-to-make yet ultra-satisfying dish is a showstopper. Serve warm and watch it become an instant favorite! Keywords: polenta pancakes, berry sauce, gluten-free pancake option, breakfast recipe, brunch ideas.
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Recipe Information
Ingredients
- 1 cup Fine cornmeal (polenta)
- 0.5 cup All-purpose flour (or gluten-free flour blend)
- 1 teaspoon Baking powder
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 1.5 cups Milk (dairy or non-dairy)
- 1 large Egg
- 2 tablespoons Unsalted butter (melted), plus extra for cooking
- 1 teaspoon Vanilla extract
- 2 cups Mixed berries (fresh or frozen)
- 2 tablespoons Sugar (for sauce)
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
In a large mixing bowl, combine the cornmeal, flour, baking powder, sugar, and salt. Whisk to blend.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; lumps are okay. Let the batter rest for 5 minutes.
While the batter rests, make the berry sauce. In a medium saucepan, combine the mixed berries, sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the berries release their juices and the sauce begins to simmer.
In a small bowl, mix the cornstarch and water together to create a slurry. Add the slurry to the berry sauce, stirring constantly, and cook for 1-2 minutes until the sauce thickens slightly. Remove from heat and set aside.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake onto the skillet, spreading it slightly.
Cook the pancakes for 2-3 minutes on one side, until bubbles form on the surface and the edges start to set. Flip and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter.
Serve the pancakes warm, topped with the berry sauce. Enjoy!
Nutrition Facts
Calories |
1664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 284.8 g | 104% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 116.9 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 611 mg | 47% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1498 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
