BLUEBERRY CORNMEAL PANCAKES
These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. -Carolyn Eskew, Dayton, Ohio
Provided by Taste of Home
Time 30m
Yield 10 pancakes.
Number Of Ingredients 4
Steps:
- In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.
Nutrition Facts : Calories 251 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 454mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.
BLUEBERRY-CORNMEAL PANCAKES
This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 1 dozen 5- to 6-inch pancakes
Number Of Ingredients 13
Steps:
- Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
- Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.
BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER
This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.
Provided by Jesse Tyler Ferguson
Categories Brunch Breakfast Summer Cornmeal Buttermilk Soy Free Peanut Free Tree Nut Free Vegetarian Kid-Friendly
Yield Makes 14-16 pancakes
Number Of Ingredients 18
Steps:
- Blueberry butter:
- Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
- Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
- Pancakes:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
- Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
- Serve the pancakes hot with the blueberry butter and maple syrup.
- Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.
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.
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 WITH BLUEBERRIES
Categories Breakfast Brunch Kid-Friendly Blueberry Cornmeal Pan-Fry Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 18
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Mix 1 1/4 cups cornmeal, 1/2 cup pastry flour, 1/2 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1 teaspoon salt in large bowl. Whisk 2 cups buttermilk, 3 tablespoons melted butter, egg yolks and honey in medium bowl to blend. Add to dry ingredients and stir until blended. Beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Drop batter by 1/4 cupfuls into skillet. Sprinkle each pancake with 2 tablespoons blueberries. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to large baking sheet. Place pancakes in oven to keep warm. Repeat with remaining batter and blueberries, adding more butter to skillet as necessary.
- Serve hot with maple syrup.
CORNMEAL PANCAKES WITH BLUEBERRY MAPLE SYRUP
This recipe is a unique twist on an everyday breakfast favorite. My friend found this recipe in the Food Network Kitchen's Cookbook, and was just dying to try it. I think the blueberry syrup would be great on ANY pancakes, even if you don't have the extra time to make these
Provided by Kozmic Blues
Categories Breakfast
Time 20m
Yield 16 pancakes
Number Of Ingredients 17
Steps:
- Preheat oven to 200 degrees.
- Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
- In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
- Whip egg whites until they have soft peaks.
- Fold the whipped egg whites into the batter.
- Heat a large nonstick skillet over medium heat.
- Lightly coat the surface with butter.
- Pour about 1/4 cup of the batter into the skillet for each pancake.
- Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
- Flip pancakes and cook for another minute or so on the other side.
- Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
- Serve pancakes with warm blueberry syrup.
- For the syrup:.
- toss the blueberries and maple syrup in a small saucepan.
- Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
- Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.
CORNMEAL PANCAKES
We added cornmeal mix to Bisquick for classic cornmeal pancakes that can be ready for maple syrup in just 25 minutes.
Provided by By Angie McGowan
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 Serving
BLUEBERRY CORNMEAL PANCAKES
Make and share this Blueberry Cornmeal Pancakes recipe from Food.com.
Provided by Queen Dana
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk first 6 ingredients in large bowl. Whisk buttermilk, eggs, and oil in medium bowl; add to dry ingredients and which to blend. Let stand 20 minutes.
- Preheat oven to 200°F Place baking sheet in oven. Preheat griddle or heavy large skillet over medium heat; brush with melted butter. Working in batches, spoon 1/2 cup batter onto griddle for each pancake. Sprinkle each with 2 tablespoons berries. Cook until golden brown and just cooked through, about 2 minutes per side. Transfer to sheet in oven to keep warm. Serve with syrup.
Nutrition Facts : Calories 321.6, Fat 5.2, SaturatedFat 1.7, Cholesterol 97.9, Sodium 1203.6, Carbohydrate 59.9, Fiber 4.2, Sugar 22.4, Protein 11.2
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