Cornbread Pancakes With Fresh Strawberry Syrup Recipes

STRAWBERRY PANCAKES WITH MAMMA CALLIE'S SYRUP

Strawberry Pancakes With Mamma Callie's Syrup image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 12 pancakes

Number Of Ingredients 12

Ingredients

1 cup packed light brown sugar
Small pinch of salt
2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups well-shaken buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and cooled, plus more for greasing
Vegetable oil, for greasing
1 cup sliced strawberries

Steps:

Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
Make a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not over mix or you'll end up with tough and chewy pancakes!
Heat a large electric griddle or nonstick frying pan over medium heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as you finish.
Arrange the pancakes on individual plates and serve with the syrup.

CORN BREAD PANCAKES WITH BUTTER-PECAN SYRUP

Corn Bread Pancakes with Butter-Pecan Syrup image

Enjoy these delicious cornbread pancakes topped with butter and pecan syrup - ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter or margarine
1/3 cup chopped pecans
3/4 cup maple-flavored syrup
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups milk
1/4 cup vegetable oil
1 egg, beaten

Steps:

In 1-quart saucepan, melt butter over medium heat. Add pecans; cook, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat.
Heat griddle or skillet over medium-high heat or to 375°F. If necessary, brush griddle with vegetable oil before batter for pancakes is added (or spray with cooking spray before heating).
In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.
For each pancake, pour about 1/4 cup batter from cup or pitcher onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other sides 2 to 3 minutes longer or until golden browned. Serve with syrup.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 20 g, TransFat 0 g

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