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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Cornmeal
(May contain traces of: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)
300 g
Breakfast Baking Mix
(Contains: Triticale, Wheat, Milk May contain traces of: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans, Triticale)
4 unit(s)
Blueberry Jam
6 tbsp
Maple Syrup
375 g
Hayter's Turkey Maple Breakfast Sausages
1 unit(s)
Lemon
2 unit(s)
Stone Fruit
Not included in your delivery
3 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.**
- 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.
- 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!)
- 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.
