Cornmeal Pancakes with Pomegranate-Pear Compote

Name: Cornmeal Pancakes with Pomegranate-Pear Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Bartlett pear, peeled, cored, and cut into 1/2-inch dice (1 1/2 cups); 1/2 cup pomegranate seeds; 2 Tbs. pomegranate molasses; 1 cup all-purpose flour; 3/4 cup yellow cornmeal; 3 Tbs. sugar; 1/2 tsp. salt; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1 1/4 cups plain kefir; 1/2 cup thawed frozen corn, or drained canned corn; 2 large eggs

Servings: persons

1 large Bartlett pear, peeled, cored, and cut into 1/2-inch dice (1 1/2 cups)
1/2 cup pomegranate seeds
2 Tbs. pomegranate molasses
1 cup all-purpose flour
3/4 cup yellow cornmeal
3 Tbs. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/4 cups plain kefir
1/2 cup thawed frozen corn, or drained canned corn
2 large eggs

1
To make Compote: Stir together all ingredients in small bowl.
2
Set aside.
3
To make Pancakes: Whisk together flour, cornmeal, sugar, salt, baking soda, and baking powder in large bowl.
4
Blend kefir, corn, and eggs in blender until smooth.
5
Pour kefir mixture into flour mixture, and stir in until just combined.
6
(Its OK if there are some small lumps.)
7
Coat large nonstick skillet with cooking spray, and heat over medium heat.
8
Scoop 3 Tbs.
9
batter for each pancake, and cook 2 to 3 minutes per side, or until golden.
10
Repeat with remaining batter.
11
Serve with Compote.

536

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large Bartlett pear, peeled, cored, and cut into 1/2-inch dice (1 1/2 cups), 1/2 cup pomegranate seeds, 2 Tbs. pomegranate molasses, 1 cup all-purpose flour, and more.

Yes, Cornmeal Pancakes with Pomegranate-Pear Compote falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!