Here, a chunky compote of gorgeous, in-season strawberries and rhubarb tops light and fluf y cornmeal pancakes.

SERVES 6 (MAKES 24 PANCAKES AND 3 1/2 CUPS COMPOTE) FOR THE PANCAKES

PANCAKES INGREDIENTS

• 3 large eggs, separated
• 1 1/2 cups unsweetened plain soy milk
• 2 tablespoons safflower oil, plus extra for cooking pancakes, divided
• 1 tablespoon vanilla extract
• 1 cup fine cornmeal or corn flour
• 1 cup all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt

PANCAKES INSTRUCTIONS

1. In a standing mixer, beat the egg whites over medium-high speed until soft peaks form, about 7 minutes.
2. In a large bowl, whisk together egg yolks, milk, 2 tablespoons of the oil, and the vanilla.
3. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
4. Pour the dry mixture into the egg yolk mixture and stir just until combined.
5. With a rubber spatula, fold in the whipped egg whites in thirds, just until combined.
6. Brush the inside of a 10-inch nonstick skillet with some safflower oil (about 1 tablespoon), and heat over medium-high.
7. When hot, add four 1/4-cupfuls of batter.
8. Cook until light golden on the first side, about two minutes.
9. Flip and cook the other side until also golden brown, about another two minutes.
10. Continue with the remaining pancakes, brushing with a teaspoon of oil between batches.

RHUBARB-STRAWBERRY COMPOTE INGREDIENTS

• 4 cups sliced fresh rhubarb
• 3 cups sliced fresh strawberries
• 1/2 cup maple syrup
• 1 teaspoon salt

RHUBARB-STRAWBERRY COMPOTE INSTRUCTIONS

1. Add all of the ingredients to a medium saucepot.
2. Bring to a boil over medium-high heat.
3. Cook until the rhubarb is tender, about 15 minutes.