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.
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 It tastes amazing and was originally made by my great-grandma Mary who made them when she couldn't afford anything more than cornmeal.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
CORNMEAL MOLASSES PANCAKES
these pancakes are soft and delicate with just a hint of the molasses flavor..these resemble an etheral cornbread in the shape of a puffy flat cake. serve them Missouri style, with maple syrup and crisp bacon
Provided by grandma2969
Categories Breakfast
Time 15m
Yield 16 pancakes
Number Of Ingredients 10
Steps:
- In a large bowl, combine the egg, buttermilk, molasses and melted butter.
- add the flour, salt, baking soda and baking powder.
- add the cornmeal last, stirring just until combined; the batter will be slightly lumpy.
- drop by tablespoons ful on a hot greased griddle until bubbles form around the outer edges.
- turn and brown on the other side --
- serve with butter and sorghum molasses or maple syrup.
Nutrition Facts : Calories 84.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 20, Sodium 209.3, Carbohydrate 11.2, Fiber 0.5, Sugar 1.9, Protein 2.2
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
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