FLUFFY CORNMEAL PANCAKES
Fluffy, light, and easy-to-make, Cornmeal Pancakes are a tasty twist on classic pancakes. | One Bowl Recipe. No buttermilk. No need to whip egg whites!
Provided by Elizabeth
Time 30m
Number Of Ingredients 11
Steps:
- Make the Batter. Whisk cornmeal, flour, granulated sugar, baking powder, and salt together in a medium mixing bowl. Add the eggs, milk, and vegetable oil. Whisk until smooth.
- Heat the Griddle. Lightly oil a nonstick griddle. Heat griddle over medium-high heat. P
- Cook the Pancakes. Pour batter, approximately ¼ cup, onto griddle. Batter should sizzle when it hits the pan. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1 to 1 ½ minutes.
- Serve. Serve with butter and syrup, if desired.
- Keep Pancakes Warm: To keep warm, preheat oven to 200 degrees F. Place cooked pancakes on a parchment-lined baking sheet.
CORNMEAL PANCAKES WITH CHILI TOPPING
Dinner ready in 25 minutes. Enjoy this delicious pancake made with cornmeal and Bisquick® Original baking mix and topped with chili beans.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Spray nonstick skillet or griddle with cooking spray. Heat skillet over medium heat or griddle to 375°. Beat baking mix, cornmeal, milk and egg in medium bowl with wire whisk until well blended. Stir in cheese.
- Pour batter by 1/4 cupfuls onto hot skillet. Cook until puffed and dry around edges. Turn; cook until golden brown.
- While pancakes are cooking, mix beans, salsa and corn in 2-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until heated through. Serve pancakes topped with bean mixture. Top with sour cream and onions.
Nutrition Facts : Calories 205, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Pancake, Sodium 730 mg
CORNMEAL PANCAKES
These buttermilk pancakes owe their incredible texture to cornmeal and whipped egg whites.
Provided by Food Network Kitchen
Time 35m
Yield 4 (makes about 16 pancakes)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 degrees F.
- Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
- In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
- Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 12 pancakes.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
CHILE CORNMEAL PANCAKES
Make and share this Chile Cornmeal Pancakes recipe from Food.com.
Provided by Iowahorse
Categories Lunch/Snacks
Time 20m
Yield 20 appetizers
Number Of Ingredients 5
Steps:
- In small bowl, stir 1 cup cheese and undrained chiles into prepared corn bread batter.
- Heat lightly greased skillet or griddle over medium heat.
- Spoon 1 tablespoon batter on griddle for each pancake.
- Cook 2 to 3 minutes on each side, turning once.
- Serve immediately topped with salsa, remaining cheese and sliced green onions.
Nutrition Facts : Calories 92, Fat 4.2, SaturatedFat 2.1, Cholesterol 9.1, Sodium 219, Carbohydrate 10.4, Fiber 1.2, Sugar 3.7, Protein 3.4
GRANDMA MARY'S CORNMEAL PANCAKES
Make pancakes with cornmeal! It tastes amazing and was originally made by my great-grandma Mary who made them when she couldn't afford anything more than cornmeal.
Provided by JD Randall
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Combine sugar, 1/2 cup oil, and eggs in a bowl. Stir in flour, cornmeal, baking powder, baking soda, and salt. Stir in 1/2 cup milk. Add more milk, 1 tablespoon at a time, and stir to desired thickness.
- Heat vegetable oil in a large skillet over medium-low heat. Working in batches, spoon 1/4 cupfuls of batter onto the hot skillet; cook until bubbly on top and golden brown on the bottom, about 3 minutes. Flip and cook until golden on the bottom, 2 to 3 more minutes. Remove to a plate and repeat to make remaining pancakes.
Nutrition Facts : Calories 387.7 calories, Carbohydrate 51.3 g, Cholesterol 47.7 mg, Fat 17.5 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 3.1 g, Sodium 432.4 mg, Sugar 13.7 g
GREEN CHILE PANCAKES
Pancakes filled with cheddar cheese chunks, crispy bacon and roasted green chiles. Just a drizzle of maple syrup over the top adds a sticky sweetness, or a swirl of salsa and dollop of sour cream if you prefer more zip. From Serious Eats
Provided by SusieQusie
Categories Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Sift flour, cornmeal, sugar, baking powder, baking soda and salt into large bowl.
- In a medium bowl, whisk buttermilk, eggs and melted butter.
- Add buttermilk mixture to dry ingredients and whisk until blended and smooth. (Note: Be careful not to overmix.).
- Lightly coat bottom of nonstick large skillet with cooking spray or oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet.
- Working quickly, distribute a small amount of bacon, green chiles, scallions, jalapeños and cheddar cheese throughout the cooking pancake.
- Once the bottom of the pancake is golden, after about 1 1/2 minutes, turn pancakes and cook until second sides are golden, about 30 seconds to 1 minute.
- Repeat with remaining batter and remaining pancake filling until done.
Nutrition Facts : Calories 216.1, Fat 11, SaturatedFat 5.8, Cholesterol 69.9, Sodium 597, Carbohydrate 20.8, Fiber 1.4, Sugar 5.4, Protein 9.1
CORNMEAL PANCAKES
Provided by Florence Fabricant
Categories breakfast, easy, quick, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix flour, cornmeal, baking powder, sugar and salt in a bowl.
- Beat the egg with the melted butter and milk. Stir into the dry ingredients. The batter should not be perfectly smooth.
- Heat a griddle or skillet, and brush with butter. Drop a generous tablespoonful of the batter into the pan, cook over medium heat until lightly browned, turn and brown the other side. If this first pancake turns out well, put it on a warm serving platter. But often, the first pancake serves to season the pan and does not brown evenly. It is best discarded before getting on with cooking the rest. Brush more butter on the griddle or skillet as needed.
- Serve the pancakes with butter and maple syrup.
SWEET CORNMEAL PANCAKES
The healthiest pancakes your kids will LOVE. I felt somewhat guilty serving 'cake' to my kids for breakfast and found this recipe. Even my 2 year old gobbles up at least two or three of em!! I freeze the leftovers between wax paper and pop them in the toaster for quick serving.
Provided by integrity1st
Categories Breakfast
Time 45m
Yield 10 pancakes
Number Of Ingredients 7
Steps:
- place cornmeal, flour, salt, and baking soda in a bowl mix buttermilk and eggs (Mix milk and vinegar and let sit for 10 minutes then add eggs to mixture and stir if not using buttermilk) add wet ingredients to dry ingredients then stir in melted butter.
- stir.
- pour batter on lighty greased pan or griddle.
- flip when suface bubbles appear.
- Serve with maple syrup or regular pancake sryrup.
Nutrition Facts : Calories 190.8, Fat 6.8, SaturatedFat 3.6, Cholesterol 56.5, Sodium 399.6, Carbohydrate 26.9, Fiber 1.6, Sugar 2.6, Protein 5.9
More about "chile cornmeal pancakes recipes"
FLUFFY CORNMEAL PANCAKES RECIPE • BAKE …
From bakemesomesugar.com
- Preheat skillet or non-stick griddle. Pour approximately ¼ cup of batter onto the griddle for each pancake.
- Cook until you see bubbles forming in the pancake. Flip and cook for another 1-2 minutes on the other side.
CHILI CORN PANCAKES - THE WASHINGTON POST
From washingtonpost.com
NEW MEXICAN PANCAKES WITH RED CHILE
From newmexicanfoodie.com
HOE CAKES (CORNMEAL PANCAKES) - HOUSE OF NASH EATS
From houseofnasheats.com
CORNMEAL PANCAKES WITH CHILI – KODIAK CAKES
From kodiakcakes.com
HOW TO MAKE CORNMEAL PANCAKES (JOHNNY CAKES)
From wenthere8this.com
KODIAK CAKES® CORNMEAL PANCAKES WITH CHILI | RECIPES
From wincofoods.com
THE BEST FLUFFY CORNMEAL PANCAKE RECIPE- FEARLESS DINING
From fearlessdining.com
30 BEST CORNMEAL RECIPES AND MENU IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
DELICIOUS CORNMEAL PANCAKES ARE OUR NEW FAVE GLUTEN-FREE
From allrecipes.com
GREEN CHILE CHEESE CORNBREAD PANCAKES - MJ'S KITCHEN
From mjskitchen.com
CORNMEAL PANCAKES WITH SAUSAGE AND BACON CHILI
From thefoodinmybeard.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love