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.
BANANA PECAN CORNMEAL PANCAKES
Categories Blender Breakfast Brunch Vegetarian Quick & Easy Banana Pecan Cornmeal Pan-Fry Gourmet Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 10 pancakes
Number Of Ingredients 11
Steps:
- Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
- Serve pancakes with syrup.
PECAN-CORNMEAL BUTTER CAKES
Provided by Julia Moskin
Categories dessert
Time 1h
Yield 8 to 12 small cakes
Number Of Ingredients 12
Steps:
- In a small pan, simmer butter over low heat until light brown and toasty, 8 to 10 minutes. Strain and set aside.
- In a food processor, rapidly pulse pecans, confectioners' sugar and 1/4 cup granulated sugar until finely ground.
- Sift flour and baking powder together. Mix in cornmeal and salt. Mix in pecan-sugar mixture.
- Whisk egg whites and vanilla together just to combine and whisk into dry ingredients. Whisk in melted butter. Refrigerate batter at least three hours or overnight.
- Heat oven to 325 degrees. Thickly butter 10 four-inch tartlet pans or a muffin-top tin. Dust well with cornmeal. Fill each a little more than halfway. If you have extra batter, make a second batch.
- Bake until golden, 18 to 20 minutes. Cool 5 to 10 minutes in pans, then immediately turn out on a rack. Serve warm, topped with berries (if you like, stir with a little sugar and set aside for a few minutes), ice cream or whipped cream.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 13 grams, Carbohydrate 40 grams, Fat 28 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 206 milligrams, Sugar 24 grams, TransFat 1 gram
CORNMEAL PANCAKES WITH HONEY-CINNAMON BUTTER
Make and share this Cornmeal Pancakes With Honey-Cinnamon Butter recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 16m
Yield 10 pancakes (approx)
Number Of Ingredients 16
Steps:
- To make the butter: in a bowl using an electric mixer beat all ingredients until fluffy, season with salt if desired.
- To make the pancakes: sift together 1 cup plus 2 tablespoons flour, cornmeal, sugar, baking powder and salt in a large bowl.
- Whisk the eggs in a medium bowl, then whisk in sour cream, milk, oil and vanilla.
- Add the egg mixture to the flour mixture, whisking until blended.
- Heat a griddle or heavy skillet over medium heat with butter.
- Pour about 1/3-cup batter onto griddle.
- Cook until the bottoms brown (about 3-4 minutes.
- Turn over pancakes and cook till the bottom browns (about 2 minutes).
- Serve with honey-cinnamon butter.
- Delicious!
Nutrition Facts : Calories 290.9, Fat 20.3, SaturatedFat 9.6, Cholesterol 76.7, Sodium 293.9, Carbohydrate 23.3, Fiber 0.7, Sugar 8.7, Protein 4.5
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- Cornbread Pancakes. View Recipe. The buttermilk in this recipe gives you the classic buttery flavor of traditional pancakes, but with the density and crunch of cornmeal pancakes.
- Blue Cornmeal Pancakes. View Recipe. Made from whole blue corn, blue cornmeal has a sweet flavor and a stunning blue color that will stand out on the breakfast table.
- Whole Grain Pancakes. View Recipe. These healthy, whole-grain pancakes are made with whole-wheat flour, rolled oats, cornmeal, flaxseed, brown sugar, and of course, buttermilk.
- Multigrain Pancakes. View Recipe. Start your day on the right foot with these multigrain pancakes made with whole grains, non-fat yogurt, and skim milk. Try adding chopped fruit, nuts, or chocolate to the batter, as recipe creator 9KATIE9 suggests.
- Mancakes. View Recipe. This is the ultimate savory breakfast compilation: "Sweet/savory hybrids can be tricky sometimes but I think this worked beautifully.
- Pumpkin Cornmeal Pancakes. View Recipe. Add sweet, fall flavor to your cornmeal pancakes with the help of brown sugar, cinnamon, cloves, vanilla extract, and canned pumpkin.
- Cornbread Cakes. View Recipe. Self-rising cornmeal, eggs, buttermilk, and butter combine to make a cornbread alternative that's great for camping or outdoor eating.
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