Cornmeal Buttermilk Pancakes Recipes

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.

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.

Steps:

• Sift together flour, salt and baking soda.
• Stir in cornmeal.
• Add egg and buttermilk and beat just until smooth.
• Pour 1/4 cup batter for each cake onto a lightly greased, hot griddle.
• Bake until golden brown on both sides.
• Serve hot.
• Makes about 10 pancakes.
• * Note: Buttermilk differs so try a mini test pancake to make sure the batter is thick enough. If not add a bit more flour.

Steps:

• Heat the oven to 325 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat. (Lumps are fine.) Coat your blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
• Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
• Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Steps:

• In large bowl, stir together Bisquick mix, cornmeal mix and cornmeal with whisk. Add buttermilk, eggs, sugar and 2 tablespoons oil; stir with whisk just until blended. Let stand 5 minutes.
• Meanwhile, heat griddle or skillet over medium-low heat (325°F). Brush with oil (add more oil as needed during cooking). For each pancake, pour 1/4 cup batter onto hot griddle. Cook 3 to 5 minutes or until bubbles form on top. Turn; cook other side until golden brown.
• Serve pancakes with syrup.

Steps:

• Combine flour, baking soda and cornmeal.
• Add egg, buttermilk and vanilla.
• Stir until just mixed.
• Pour by 1/4 cup into a hot pan.
• Cook until bubbles appear, flip.
• Makes about 10 pancakes.
• I put 1 serving as one pancake.
• Note: This recipe is very versatile; If you like sweeter pancakes, add 1 tbsp of sugar; These are also good with 1 cup of blueberries, or try any other kind of fruit; Cinnamon may also be added for extra flavour.