Make the Blueberry-Lavender Compote: In a small saucepan, combine blueberries, water, maple syrup, and lavender buds. Bring to a simmer over medium heat and cook for 8-10 minutes, or until blueberries have burst and the compote has thickened slightly. Stir in lemon juice and remove from heat. Set aside.
In a large bowl, whisk together sourdough discard, stone-ground cornmeal, milk, maple syrup, baking powder, salt, and egg until just combined. Let batter rest for 15 minutes.
Heat clarified butter in a griddle or frying pan over medium heat.
Pour 1/3 cup of batter onto the hot griddle for each johnnycake.
Cook for 3-4 minutes per side, or until golden brown and cooked through.
Serve immediately with a generous spoonful of Blueberry-Lavender Compote.
Make the Blueberry-Lavender Compote: In a small saucepan, combine blueberries, water, maple syrup, and lavender buds. Bring to a simmer over medium heat and cook for 8-10 minutes, or until blueberries have burst and the compote has thickened slightly. Stir in lemon juice and remove from heat. Set aside.
In a large bowl, whisk together sourdough discard, stone-ground cornmeal, milk, maple syrup, baking powder, salt, and egg until just combined. Let batter rest for 15 minutes.
Heat clarified butter in a griddle or frying pan over medium heat.
Pour 1/3 cup of batter onto the hot griddle for each johnnycake.
Cook for 3-4 minutes per side, or until golden brown and cooked through.
Serve immediately with a generous spoonful of Blueberry-Lavender Compote.
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