3 tablespoons butter, melted, plus more for cooking
3cups strawberries, diced
2 tablespoons sugar (optional)
1/2 lemon, juiced
Place the diced strawberries, sugar, and lemon juice in a small saucepan on medium heat. Bring to a simmer and cook, stirring frequently, until the strawberries release their liquid to create a syrup-like texture, about 12-15 minutes. While the strawberry compote is cooking, make the pancakes.
In a large bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt, and stir to combine.
In a medium bowl, add the buttermilk, eggs, and melted butter, and whisk until well combined.
Transfer the buttermilk mixture to the flour mixture, and stir gently until well mixed.
Heat a griddle or pan to medium heat, add a knob of butter, and allow to melt. Working in batches, add a 1/4 cup of the batter to the grilled or pan and cook until golden brown, roughly 1-2 minutes. Flip and cook until golden brown on the other side, about 1 minute.
Continue this process until all of the batter is done. You can store the cooked pancakes in the oven at 200°F to keep them warm.
Once complete, serve the pancakes with strawberry compote and/or maple syrup or honey.