Step 1

Cook strawberries, rum, sugar, salt, and 2 Tbsp. water (add ¼ cup water if not using rum) in a medium saucepan over medium heat, stirring occasionally, until strawberries are softened and juices have thickened and are syrupy, 20–25 minutes. Let compote cool completely before serving.

Step 2

Do Ahead: Compote can be made 3 days ahead. Transfer to an airtight container; cover and chill.

Step 3

Stir milk and vinegar in a small bowl. Let sit until milk curdles and sours, about 5 minutes.

Step 4

Meanwhile, whisk cornmeal, baking soda, and salt in a medium bowl.

Step 5

Whisk eggs into milk mixture, then add to dry ingredients and whisk vigorously to combine.

Step 6

Melt 1½ tsp. butter in a large nonstick skillet over medium-high. Ladle ⅓ cup batter into skillet. Cook pancake until lacy and browned underneath, about 3 minutes. Flip and cook just until cooked through, about 1 minute. Transfer to a plate (or keep warm on a baking sheet in a 300° oven until ready to serve if desired). Working in 7 more batches, repeat process with remaining butter and batter to make a total of 8 pancakes.

Step 7

To serve, divide pancakes among plates and spoon compote over.