Jordans Cornmeal Pancakes Recipes

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JORDAN'S CORNMEAL PANCAKES



Jordan's Cornmeal Pancakes image

Named in honor of my brother-in-law who never cared much for anything homemade until he tried my cornmeal pancakes. This is a simple recipe for a hearty breakfast, lunch, or dinner. Serve with maple syrup and a tall glass of milk!

Provided by cyndib

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 6

Number Of Ingredients 9

½ cup all-purpose flour
½ cup yellow cornmeal
¼ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup milk
1 large egg
1 tablespoon vegetable oil

Steps:

  • Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl with a fork.
  • Combine milk, egg, and oil in another bowl with a fork. Mix wet and dry ingredients together.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 155.2 calories, Carbohydrate 26.6 g, Cholesterol 32.6 mg, Fat 3.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 251.6 mg, Sugar 9.6 g

CORNMEAL PANCAKES



Cornmeal Pancakes image

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

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 9

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

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.

BUTTERMILK CORNMEAL PANCAKES



Buttermilk Cornmeal Pancakes image

These buttermilk cornmeal pancakes are an Iceman race breakfast favorite.

Provided by Sharperjme

Time 30m

Yield 6

Number Of Ingredients 9

1 ½ cups yellow cornmeal
¼ cup whole wheat flour
1 teaspoon baking soda
salt to taste
2 cups low-fat buttermilk
1 large egg, lightly beaten
2 tablespoons honey
2 tablespoons safflower oil
1 ½ cups fresh blueberries

Steps:

  • Combine cornmeal, whole wheat flour, baking soda, and salt in a medium bowl.
  • Combine buttermilk, egg, honey, and safflower oil in another bowl. Stir until well combined, then quickly mix into the dry ingredients. Set aside until cornmeal has softened, about 10 minutes. Gently stir in blueberries.
  • Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cupfuls batter onto the griddle. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 46.3 g, Cholesterol 35.9 mg, Fat 7 g, Fiber 2.9 g, Protein 7.5 g, SaturatedFat 1.1 g, Sodium 313.5 mg, Sugar 14 g

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