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
BANANA CORNBREAD PANCAKES RECIPE BY TASTY
Here's what you need: bananas, granulated sugar, brown sugar, vanilla extract, milk, cornmeal, salt, baking powder, cinnamon, butter, butter, honey
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mash the bananas. Add the granulated sugar, brown sugar, and vanilla and whisk until evenly incorporated.
- Add the milk and whisk to combine.
- Sift in the cornmeal, salt, baking powder, and cinnamon and whisk until fully incorporated.
- In a medium pan over medium heat, melt the butter and add ⅓ cup (40 g) of pancake batter.
- Cook for 3-5 minutes, or until lightly golden brown, then flip. Cook for 2-3 minutes more on the other side, then remove from the pan. Repeat with the remaining batter.
- Serve with honey and butter.
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 43 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, Sugar 15 grams
CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP
These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.
Provided by Chef John
Categories Pancakes
Time 1h35m
Yield 3
Number Of Ingredients 13
Steps:
- Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
- Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
- Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
- Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
- Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
- Top warm pancakes with strawberry syrup.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg
CORNBREAD PANCAKES
These are my family's favorite pancakes. I modified the directions from the back of a package of corn muffin mix and the results are delicious!
Provided by Nanita
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat griddle until water drops"dance" when dropped on surface.
- Combine corn bread mix and baking mix in bowl, stirring with a wire whisk to break up any lumps.
- Add egg and milk.
- Mix everything together with whisk just enough to combine, don't overmix or pancakes will be tough.
- Cook pancakes on griddle.
- Serve with butter and syrup or honey.
CORNBREAD WAFFLES OR PANCAKES
These can do service a lot of ways. You can up the sugar to 2 tablespoons and serve it with butter and syrup for breakfast, or add ½ cup of diced ham and ½ cup of diced cheddar and it makes a great lunch. My favorite way to have them is to add a few dashes of Tabasco, ½ teaspoon of Hungarian hot Paprika and use the waffle as a base for a big pile of spicy chili. Sometimes it's hard to find Yellow self-rising cornmeal, but the white works as well, it just looks kind of anemic... The basic recipe is below, have fun playing with it.
Provided by Chief Jack
Categories Breads
Time 10m
Yield 6-8 waffles
Number Of Ingredients 7
Steps:
- Combine the dry ingredients and mix well.
- Mix the wets together.
- Combine the wet and dry.
- Mix lightly, but don't overwork it.
- Ladle on to your griddle and cook 'till golden brown --
- Extras freeze well and reheat in the toaster.
Nutrition Facts : Calories 407.2, Fat 23.2, SaturatedFat 4.4, Cholesterol 70.5, Sodium 1086.1, Carbohydrate 42, Fiber 2.6, Sugar 2.2, Protein 8.7
CHILI AND CORNBREAD PANCAKES
This is a great easy meal to do with leftover chili. My family loves it. This is so easy to change to your family's tastes.
Provided by Pam Barker
Categories Other Main Dishes
Time 50m
Number Of Ingredients 7
Steps:
- 1. Heat up the chili. And can just let simmer.
- 2. Mix together Cornbread mix, Egg, Milk and Shortening. Preheat skillet or griddle. Cook pancakes.
- 3. Take cornbread pancakes and top with chili, sour cream and shredded cheese then enjoy. P.S can top with anything else you like with chili
MY SOUTHERN CORNBREAD PANCAKES
I love pancakes and I love cornbread. So what better way to meet the Southern - Cornbread is King Challenge, than to combine the two. I hope you will enjoy this tasty treat. Created for play in Culinary Quest.
Provided by Baby Kato
Categories Pancakes
Time 25m
Number Of Ingredients 15
Steps:
- 1. In a large bowl, add the flour, cornmeal, baking powder, salt, cinnamon, brown sugar, orange rind and toasted pecans.
- 2. Mix and add the eggs, buttermilk, water and canola oil, mixing well but making sure not to over mix.
- 3. Heat the butter in a cast iron pan over medium heat.
- 4. Drop batter,into the hot pan. Use about 2 tablespoons of batter per pancake.
- 5. Fry each pancake until golden brown and crisp, turn with a spatula and brown the other side.
- 6. Drizzle a little warmed maple syrup over the pancakes, garnish with the toasted pecans and enjoy!.
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