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 BLUEBERRY SYRUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 serving
Number Of Ingredients 15
Steps:
- For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries. Remove from the heat when the syrup is nice and thick.
- For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk.
- Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed
- Stack some pancakes for each serving, placing a pat of butter on top. Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in!
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.
RUSTIC CORNMEAL PANCAKES DAPPLED WITH AMERICAN BREAKFAST SAUSAGE AND SLICKED WITH MAPLE SYRUP
The advantage of including the sausage in the pancake batter is that you don't have to use a second pan to cook the sausage for a side. It saves thermal unit energy, making it ecofriendly, and it saves the energy of the cook because there are fewer dishes to wash. The addition of polenta, which is more coarsely ground than cornmeal, makes for a slightly nubby texture and pleasing "bite." For an everyday breakfast, I usually make the pancakes plate size, but they make a fine stack of dollar-size pancakes, too, if you'd like to go for "more" rather than "bigger." Use about 2 tablespoons for each dollar-size cake; you should end up with about 18 pancakes. The batter, without the added sausage, can be stored in the refrigerator for up to 4 days; just before cooking, stir in the crumbled sausage. Using grade B maple syrup accents the rustic theme. It is also the grade recommended by savvy Vermonters, who prefer its deeper, browner lushness over grade A.
Yield makes 6 plate-size pancakes
Number Of Ingredients 13
Steps:
- To make the pancake batter, place the cornmeal and polenta in a large bowl and slowly pour in the boiling water, whisking to mix it in as you go. Set aside to soften the grains while preparing the remaining ingredients.
- In a small bowl, combine the flour, baking powder, sugar, and salt and stir together with a fork. Combine the milk and egg in another small bowl and whisk to mix.
- Add the milk mixture and melted butter to the cornmeal mixture and whisk to mix. Whisk in the flour mixture to make a thick, coarse batter. Crumble the sausage and stir it into the batter.
- Preheat the oven to 250°F. Generously grease a heavy, 8- to 9-inch skillet with the butter and warm it over medium-high heat. Ladle about 1/2 cup of the batter into the skillet and cook until golden on the bottom, about 5 minutes. Flip the cake with a spatula and continue cooking until golden on the second side, 2 to 3 minutes more. Transfer to a baking sheet and place in the oven to keep warm. Continue until all the batter is used.
- Place a pancake or two on individual plates and drizzle maple syrup across the top. Serve.
CORNMEAL PANCAKES AND SAUSAGE SYRUP
These cornmeal pancakes with sausage-flavored syrup are the best way to start a new day.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- Cut sausage links into 1/2-inch pieces. In 1 1/2-quart saucepan, cook sausage pieces over medium heat, stirring frequently, until golden brown. Add syrup; heat to boiling, stirring constantly. Keep warm while making pancakes.
- In medium bowl, stir Bisquick mix, cheese, cornmeal, milk and eggs with wire whisk or fork until blended.
- Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
Nutrition Facts : Calories 700, Carbohydrate 85 g, Cholesterol 145 mg, Fat 3, Fiber 1 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 28 g, TransFat 1 1/2 g
CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP
These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.
Provided by Chef John
Categories Pancakes
Time 1h35m
Yield 3
Number Of Ingredients 13
Steps:
- Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
- Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
- Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
- Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
- Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
- Top warm pancakes with strawberry syrup.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg
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.
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- Cornbread Pancakes. View Recipe. The buttermilk in this recipe gives you the classic buttery flavor of traditional pancakes, but with the density and crunch of cornmeal pancakes.
- Blue Cornmeal Pancakes. View Recipe. Made from whole blue corn, blue cornmeal has a sweet flavor and a stunning blue color that will stand out on the breakfast table.
- Whole Grain Pancakes. View Recipe. These healthy, whole-grain pancakes are made with whole-wheat flour, rolled oats, cornmeal, flaxseed, brown sugar, and of course, buttermilk.
- Multigrain Pancakes. View Recipe. Start your day on the right foot with these multigrain pancakes made with whole grains, non-fat yogurt, and skim milk. Try adding chopped fruit, nuts, or chocolate to the batter, as recipe creator 9KATIE9 suggests.
- Mancakes. View Recipe. This is the ultimate savory breakfast compilation: "Sweet/savory hybrids can be tricky sometimes but I think this worked beautifully.
- Pumpkin Cornmeal Pancakes. View Recipe. Add sweet, fall flavor to your cornmeal pancakes with the help of brown sugar, cinnamon, cloves, vanilla extract, and canned pumpkin.
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- Raised Griddle Cakes. View Recipe. "This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s," says recipe creator TBURRISS.
- Arepas (Corn Griddle Cakes) View Recipe. Arepas, or South American cornmeal patties, are a popular snack in Columbia and Venezuela. They have a crispy outside and a fluffy inside, and are often cooked on a griddle.
- Jordan's Cornmeal Pancakes. View Recipe. "Admittedly, I can be a bit of a pancake snob, but gotta tell you these pancakes are good," says Allrecipes Allstar lutzflcat.
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