Golden Cornmeal Pancakes with Blueberry Compote

1. Stage

Make blueberry topping: preheat oven to 400° and line a large baking sheet with parchment paper. Combine blueberries and brown sugar on prepared baking sheet and toss to combine. Spread into an even layer and roast until blueberries are partially burst and bubbling, 15 to 18 minutes. When berries are cooked, remove from oven and lower oven temperature to 200°. Zest lemon over hot blueberries.

2. Stage

Make pancakes: in a large, heat safe bowl, whisk to combine cornmeal, brown sugar, and salt. In a small saucepan, combine water and butter and bring up to a boil. Pour this mixture into bowl with cornmeal mixture and whisk to combine. Cover with a clean kitchen towel and let rest for 10 minutes.

3. Stage

When cornmeal has cooled for 10 minutes, whisk in buttermilk, then egg, until completely combined. Add flour and baking powder and whisk briefly until mostly combined. (Some lumps are OK!)

4. Stage

Before you start cooking your pancakes, line a baking sheet with a clean kitchen towel. Transfer your cooked pancakes onto this sheet tray, covered by the kitchen towel, and keep in your preheated oven while you make more pancakes.

5. Stage

In a large skillet over medium heat, melt about ½ tablespoon of butter. Using a ¼ cup measure, pour several scant ¼ cups of batter into skillet, leaving 1” of space between each pancake. Cook until little bubbles appear all over the surface of the pancake, and it appears mostly dry, 1 to 2 minutes. Flip, and cook 1 to 2 minutes more, until the underside is golden. Continue cooking until all batter is used, adding more butter to the skillet as necessary.

6. Stage

To serve, layer pancakes with blueberry sauce and top with a pat of butter and more sauce.