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.
COCONUT FLOUR PANCAKES
Coconut flour is a flavorful and fragrant gluten-free alternative but can be a bit tricky to work with. We've smoothed out the kinks to ensure that these pancakes come out golden brown, tender and packed with coconut flavor. Since coconut flour is high in fiber, it retains a significant amount of liquid, which can make pancakes dry. The Greek yogurt in this recipe provides extra moisture and fat to ensure the pancakes stay plush and moist. Because there's no gluten to provide strength or structure to the batter, we call for an extra egg white, baking powder and a little elbow grease when whisking the wet ingredients to make the pancakes fluffy while also being sturdy enough to flip. Just be sure to keep the pancakes small so they can be easily flipped. With a little patience and a quick turn of the wrist, these coconut flour pancakes are sure to satisfy.
Provided by Food Network Kitchen
Time 25m
Yield 2 servings (about 6 pancakes)
Number Of Ingredients 12
Steps:
- Sift the coconut flour, baking powder, salt and baking soda into a medium bowl.
- Vigorously whisk the eggs and egg white in a large bowl until combined and just starting to foam on the surface, about 1 minute. Whisk the coconut milk and Greek yogurt in a separate glass measuring cup or a small bowl until combined. While whisking, add the coconut milk mixture, maple syrup, coconut oil and vanilla extract to the eggs and whisk until combined and bubbly.
- Fold the flour mixture into the egg mixture until just combined (it's OK if there are some lumps).
- Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Making 2 pancakes per batch, pour 1/4 cup of the batter into the skillet for each pancake and top with toasted coconut flakes if using. Cook until the bottom is golden brown and the edges are just beginning to set with some small bubbles forming, 2 to 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, about 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more coconut oil as needed. Serve with butter, syrup and more toasted coconut.
CORNMEAL PANCAKES WITH VANILLA AND PINE NUTS
Provided by Mark Bittman
Categories brunch, dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 200 degrees. Combine the cornmeal, salt and 1 1/2 cups boiling water in a bowl and let it sit until the cornmeal absorbs the water and softens, 5 to 10 minutes.
- Stir in the milk, a little at a time, until the batter is spreadable but still thick. Stir in 2 tablespoons oil, the vanilla and the pine nuts.
- Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and burst and the underside is golden brown, 3 to 5 minutes; turn and cook on the other side until golden. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 16 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 3 grams
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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- Add cornmeal, oat flour, cane sugar, baking powder and sea salt to a medium to large mixing bowl and whisk to combine.
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- Add wet ingredients a little at a time to the dry ingredients and gently, slowly stir until just combined. You may not use all of the liquid - you're looking for a semi-thick batter (see photo). Small lumps are fine - try not to overmix. Let set for 10 minutes.
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