1 cup buttermilk
1 cup cornmeal
1/2 cup flour
zest of 1 lemon
1/4 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
2 tbsp sugar
2 tbsp cooking oil
butter to grease skillet
for strawberry sauce---
1 cup fresh or frozen strawberries
1 tbsp sugar
seeds from 1 vanilla bean (or 1 tsp vanilla extract)
Combine the strawberries, sugar and vanilla in a small saucepot over low heat. Cook the strawberry mixture for about 20 minutes, until it's juicy and jam-like. At this point, most of the strawberries will have broken down. Remove from heat and set aside while you make the pancakes.
Beat the eggs in a large bowl. Add the buttermilk and oil and beat until well blended. In another bowl, combine the flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Whisk together well then add dry ingredients to wet ingredients and mix only until just combined.
Melt butter on a hot skillet then cook pancakes for about 30 seconds each side. Be careful---they brown quickly!
Top pancakes with strawberry sauce and serve.
45 minutes (includes time to make strawberry sauce)