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Export 7 ingredients for grocery delivery
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.
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