Cornmeal Pancakes with Stone Fruit Compote

Summer is winding down and it's a bit bittersweet.  On the one hand I love all of the fruits and veggies it brings, but on the other I dislike the constant layer of sweat lying atop my skin.  I think I will miss the berries most of all.  Oh, the berries.  I think I consumed almost 4 pints of blueberries in one week.  I was pretty much in a berry coma.  But alas, their season is done here and they are giving way to stone fruits which will slowly disappear, too. 

In an effort to enjoy some late summer produce and a time out from the constant hustle and bustle, I made pancakes.  To top the pancakes (and eat with a spoon after said pancakes are gone), I made a stone fruit compote out of black plums and cherries spiced with a bit of cloves and brightened with a bit of lime zest.  If I had any fresh corn leftover, I would have tossed some kernels into the pancakes, but it had already been greedily eaten.  Such is life.

Cornmeal Pancakes with Stone Fruit Compote
notes: the pancake recipe is by weight, so a kitchen scale is a must.  As I mentioned above, fresh corn kernels would make a really nice addition to the pancakes if you have them.  The compote can be made a few days ahead and stored in the fridge until you need it.  The leftovers will last a couple of weeks in the fridge and are particularly good atop yogurt or ice cream. 

Stone Fruit Compote

2 plums, diced
1 cup of pitted and quartered cherries
zest of 1 lime
juice of 1/2 a lime
1/4 tsp ground cloves
about 2 tbsp of raw sugar

Combine everything in a sauce pan over medium heat. Stir the mixture occasionally until it starts to come to a boil, then drop heat down to a simmer. Simmer the compote for 20 to 30 minutes until it thickens. Use immediately or keep the leftovers in an airtight container in the fridge. Makes about 2 cups.

 Cornmeal Pancakes

3 oz finely ground cornmeal
1 oz arrowroot flour/starch
1/4 tsp fine grain sea salt
1 tsp baking powder
4 oz milk of your choice (I used hazelnut)
2 oz unsweetened applesauce
1 oz melted coconut oil, plus more for the pan
1 tbsp brown rice syrup
juice of 1/2 a lime (optional)

Heat a cast iron skillet or griddle over medium heat.  Whisk together the dry ingredients in a bowl and set aside.  Whisk together the wet ingredients until combined and smooth, then add the dry ingredients and mix until the batter just comes together.  It's okay if it's lumpy.  Add a bit of oil to your pan, then spoon about 3 tbsp of batter onto the surface and gently smooth/spread it out a bit.  Cook on the first side until bubbles appear throughout the surface (about 2 min.), then flip and cook on the other side 1-2 minutes more until golden.  Continue with the rest of the batter.  Serve topped with the stone fruit compote.  Makes about 6 medium sized pancakes.