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.
CRISPY CORNMEAL PANCAKES
This is a yummy little variation from your normal pancake. I have no idea where this recipe came from, probably a magazine...I know I've had it over 25yrs... If you make the thinner batter (less flour and a T or 2 more of milk) you can fry these into crispy little wafer cakes...My daycare kids prefer the more cake like version...
Provided by Wendy Rusch
Categories Pancakes
Number Of Ingredients 9
Steps:
- 1. Combine cornmeal, flour, baking powder, sugar, salt and set aside. Whisk together milk, cream, egg and oil. Stir milk mixture into dry ingredients until just smooth.
- 2. Heat a skillet over medium-medium high heat, you can fry pancakes in 1/4" of oil or spray pan with pam, a dollop of butter works as well.
- 3. When pan is hot, spoon batter into pan, spread a little, turning when edges are brown. If batter becomes to thick, thin with a little milk.
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.
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