Cornmeal Cakes with Cherry Compote

From The Sprouted Kitchen: A Tastier Take on Whole Foods

Cookbook

Author(s): Sara Forte, Hugh Forte

Page 42

Cuisine: North American

Course: Breakfast/Brunch

Reviews

1 reviews, average rating 3.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

kfranzetta

11 years ago

★ ★ ★ ★ ★ 3/5

0 found this helpful Sign in to mark helpful

I made only the cornmeal cakes from this recipe. They came together very easily and cooked up nicely. These are a nice alternative to pancakes for a lazy Sunday morning. I served them with a warm blueberry sauce and peach jam. The warm blueberry sauce was much better with these cakes.

Report