Cornmeal Pancakes
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cornmeal Pancakes

Cornmeal Pancakes

Serves 4 | with Blueberry Stone-Fruit Compote and Maple Turkey Sausages

Your perfect weekend brunch is here! These cornmeal pancakes are a delicious combination of sweet and savoury, topped with a blueberry-peach compote and finished with a side of maple turkey sausages for extra sweet-savoury goodness.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time5 minutes


serving amount

½ cup


300 g

Breakfast Baking Mix

(Contains Wheat, Milk)

4 unit(s)

Blueberry Jam

6 tbsp

Maple Syrup

375 g

Hayter's Turkey Maple Breakfast Sausages

1 unit(s)


2 unit(s)

Stone Fruit

Not included in your delivery

3 tbsp


(Contains Milk)

1 tbsp


0.13 tsp



Nutrition Values

Calories780 kcal
Fat20 g
Saturated Fat15 g
Carbohydrate127 g
Sugar61 g
Dietary Fiber4 g
Protein25 g
Cholesterol75 mg
Sodium1270 mg
Trans Fat1.5 g
Potassium500 mg
Calcium150 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Measuring Cups


Make turkey sausages
  • Cut sausages at links and transfer to a foil-lined baking sheet. Drizzle sausages with 1 tbsp oil.
  • Bake in the bottom of the oven, flipping halfway through, until juices run clear, 15-18 min.**
Prep and make compote
  • Meanwhile, core, then cut peaches into 1/2-inch pieces. 
  • Zest, then juice lemon.
  • Heat a small pot over medium-high heat. 
  • When hot, add 1 tbsp butter, then swirl the pot until melted. 
  • Add peaches, blueberry jam and 2 tbsp water. Bring to a simmer. Simmer, stirring often, until peaches are tender and water is absorbed, 4-6 min. Add lemon zest and 2 tsp lemon juice, then stir to combine.
  • Remove the pot from heat, then cover to keep warm.
Make cornmeal pancakes
  • Combine Breakfast Baking Mix, cornmeal, a pinch of salt and 1 1/2 cups water in a medium bowl, then whisk until smooth.
  • Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)
Finish and serve
  • Transfer pancakes to a plate, then cover with foil to keep warm. Repeat with 1/2 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.
  • Divide cornmeal pancakes and maple turkey sausages between plates. 
  • Spoon fruit compote over pancakes. 
  • Drizzle maple syrup over top, if desired.