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 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
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.
JORDAN'S CORNMEAL PANCAKES
Named in honor of my brother-in-law who never cared much for anything homemade until he tried my cornmeal pancakes. This is a simple recipe for a hearty breakfast, lunch, or dinner. Serve with maple syrup and a tall glass of milk!
Provided by cyndib
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl with a fork.
- Combine milk, egg, and oil in another bowl with a fork. Mix wet and dry ingredients together.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 155.2 calories, Carbohydrate 26.6 g, Cholesterol 32.6 mg, Fat 3.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 251.6 mg, Sugar 9.6 g
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
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.
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FLUFFY CORNMEAL PANCAKES - COOK FAST, EAT WELL
From cookfasteatwell.com
4.9/5 (27)Estimated Reading Time 3 minsServings 4Total Time 30 mins
- Make the Batter. Whisk cornmeal, flour, granulated sugar, baking powder, and salt together in a medium mixing bowl. Add the eggs, milk, and vegetable oil. Whisk until smooth.
- Cook the Pancakes. Pour batter, approximately ¼ cup, onto griddle. Batter should sizzle when it hits the pan. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1 to 1 ½ minutes.
10 CORNMEAL PANCAKES - ALLRECIPES
From allrecipes.com
- 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.
- Raised Griddle Cakes. View Recipe. "This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s," says recipe creator TBURRISS.
- Arepas (Corn Griddle Cakes) View Recipe. Arepas, or South American cornmeal patties, are a popular snack in Columbia and Venezuela. They have a crispy outside and a fluffy inside, and are often cooked on a griddle.
- Jordan's Cornmeal Pancakes. View Recipe. "Admittedly, I can be a bit of a pancake snob, but gotta tell you these pancakes are good," says Allrecipes Allstar lutzflcat.
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