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Cornmeal Pancakes with Peach Honey Syrup & Prosciutto Butter

savory cornmeal pancakes topped with prosciutto butter & peach honey syrup

  • Author: Kayla Howey

Ingredients

Scale

Peach Honey Syrup

  • 11 oz diced peaches (about 3 small peaches)
  • 2 oz honey

Cornmeal Pancakes

  • 3/4 cup whole wheat flour
  • ½ cup cornmeal
  • 1 tbsp + ½ tsp baking powder
  • 1 tsp salt
  • 2 eggs, separated
  • 5 oz cottage cheese
  • 1 ½ cups milk
  • 2 small ears of corn
  • 2 small zucchini
  • 1 scallion
  • 2 oz parmesan cheese, grated
  • ½ lemon, juiced and zested
  • butter, for cooking (can substitute ghee or oil)

Prosciutto Butter

  • 1 stick butter, softened completely
  • 1 ½ oz prosciutto, roughly chopped
  • Garnish: (optional)
  • scallions
  • chives + blossoms
  • basil flowers

Instructions

Peach Honey Syrup

  1. Combine the peaches and honey in a mixing bowl. Stir well. Let sit for at least 30 minutes, or until ready to serve.

Cornmeal Pancakes

  1. Preheat the oven to 375F. Place the ears of corn (with the husks intact) on a sheet pan and roast for 30 minutes. Remove the corn, let it cool slightly, and then remove the husks. On a very hot grill, char the corn until caramelized and tender. Let the corn cool. Slice off the kernels and reserve.
  2. Use a peeler to shave the zucchini into thin strands, only working up until you hit the seeds. Roughly chop the scallion. Heat a large sauté pan over medium heat. Add enough oil to coat the bottom of the pan. Sauté the zucchini strands and scallions until caramelized and tender. Reserve.
  3. Whisk the whole wheat flour, cornmeal, baking powder, and salt together in a large bowl until incorporated. In a separate bowl, beat the egg yolks. Add in the cottage cheese and whisk until smooth (you should still have small lumps from the cottage cheese). Add the milk, lemon juice, and lemon zest to the egg mixture. Whisk to combine. Slowly pour the wet ingredients into the flour mixture, whisking until the flour soaks up the liquid and the mixture is homogenous. Stir in the corn, zucchini, scallions, and parmesan cheese.
  4. In a separate bowl, whip the egg whites until they reach stiff peaks. Gently fold the egg whites into the pancake batter using a rubber spatula. Heat a griddle or skillet over medium heat. Working in batches, add a tablespoon of butter at a time to the griddle or skillet and let it melt. Ladle the pancake batter onto the surface, creating your desired size pancakes and evenly spacing them apart. Cook on one side until golden brown and bubbles begin to form on the top. Using a spatula, gently flip the pancakes over and finish cooking on the other side. Keep the pancakes warm as you finish cooking all the batter.

Prosciutto Butter

  1. Combine the softened butter and prosciutto in a food processor and blend until smooth. Keep the butter at room temperature for serving.

To Serve

  1. Serve the cornmeal pancakes with a dollop of prosciutto butter. Spoon the peach honey syrup on top, making sure to get a good amount of the honey liquid in the bowl. Garnish with scallions, chives, chive blossoms, and basil flowers.

Notes

  • The honey liquid created from the peaches will be somewhat thin. If you want a thicker syrup, strain this liquid into a saucepan and reduce until thickened.

Nutrition