FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
CORNBREAD PANCAKES
These pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy!
Provided by CocoBean
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
- Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 38.9 g, Cholesterol 95.2 mg, Fat 10 g, Fiber 1.3 g, Protein 8.1 g, SaturatedFat 5.4 g, Sodium 550.4 mg, Sugar 8.5 g
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.
SWEET CORN PANCAKES
I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood.
Provided by KelBel
Categories Breakfast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
- Sift dry ingredients onto waxed paper.
- In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
- Add remaining milk if the batter is thicker than cake batter.
- Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
- When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
- Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
- Flip the cakes and cook for about 30 seconds on the other side.
Nutrition Facts : Calories 386.2, Fat 19.3, SaturatedFat 9.8, Cholesterol 144.8, Sodium 770.8, Carbohydrate 43.9, Fiber 2.1, Sugar 4.7, Protein 10.5
SOUTHWESTERN CORN CAKES
Make and share this Southwestern Corn Cakes recipe from Food.com.
Provided by Barb in WNY
Categories Corn
Time 50m
Yield 3 pancakes, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, saute the onions in oil and margarine until soft.
- Add the garlic and peppers and cook for about 5 minutes.
- In a large bowl beat together the corn, eggs, flour, baking powder, and salt.
- Blend in the onion mixture and cheddar cheese.
- Pour enough batter to make dollar size pancakes on a greased hot griddle.
- Cook until bubbles rise to the surface and the edges are browned.
- Turn and brown the other side.
- To serve; overlap three pancakes in a circle.
- Top with 2 tablespoons salsa, 1 tablespoon sour cream and olives.
Nutrition Facts : Calories 446.3, Fat 20.6, SaturatedFat 8.7, Cholesterol 170.7, Sodium 985.1, Carbohydrate 50.7, Fiber 3.2, Sugar 6, Protein 17.8
FRESH CORN PANCAKES
Provided by Ian Knauer
Categories Milk/Cream Blender Breakfast Brunch Side Kid-Friendly Quick & Easy Dinner Corn Pan-Fry Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 (make about 12 pancakes) servings
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
- Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
- Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
- Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
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