My Southern Cornbread Pancakes Recipes

MY SOUTHERN CORNBREAD PANCAKES

Steps:

• 1. In a large bowl, add the flour, cornmeal, baking powder, salt, cinnamon, brown sugar, orange rind and toasted pecans.
• 2. Mix and add the eggs, buttermilk, water and canola oil, mixing well but making sure not to over mix.
• 3. Heat the butter in a cast iron pan over medium heat.
• 4. Drop batter,into the hot pan. Use about 2 tablespoons of batter per pancake.
• 5. Fry each pancake until golden brown and crisp, turn with a spatula and brown the other side.
• 6. Drizzle a little warmed maple syrup over the pancakes, garnish with the toasted pecans and enjoy!.

CORNBREAD PANCAKES

Steps:

• Heat griddle until water drops"dance" when dropped on surface.
• Combine corn bread mix and baking mix in bowl, stirring with a wire whisk to break up any lumps.
• Add egg and milk.
• Mix everything together with whisk just enough to combine, don't overmix or pancakes will be tough.
• Cook pancakes on griddle.
• Serve with butter and syrup or honey.

CORNBREAD PANCAKES

Steps:

• Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
• Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP

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.