FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
CORN MUFFIN PANCAKES
This is an easy pancake recipe that uses muffin mix as its main ingredient. These pancakes can be served with syrup or a smidge of butter. My kids love them! Use different flavors of muffin mix to make different flavors of pancakes.
Provided by heather duncan
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a skillet with cooking spray and place over medium-high heat.
- Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth.
- Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 40.8 g, Cholesterol 81.8 mg, Fat 14.4 g, Fiber 1.6 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 1163.8 mg, Sugar 3 g
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