Best Cornmeal Pancakes With Honey Pecan Butter Recipes

Fluffy Cornmeal Pancakes image

Provided by Elizabeth

Time 30m

Number Of Ingredients 11

1 cup finely ground cornmeal ((5 ounces cornmeal; 142 grams))
1 cup all-purpose flour ((4 ½ ounces; 127 grams))
3 tablespoons granulated sugar ((1 ⅓ ounces 38 grams))
1 tablespoon baking powder
½ teaspoon salt
2 large eggs ((out of shell: about 4 ounces; 113 grams))
1 cup milk ((8 ounces; 226 grams))
¼ cup vegetable oil
Nonstick cooking spray or vegetable oil for greasing the griddle
Butter
Maple syrup

Steps:

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.
Heat the Griddle. Lightly oil a nonstick griddle. Heat griddle over medium-high heat. P
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.
Serve. Serve with butter and syrup, if desired.
Keep Pancakes Warm: To keep warm, preheat oven to 200 degrees F. Place cooked pancakes on a parchment-lined baking sheet.

Cornmeal Pancakes image

Provided by Food Network Kitchen

Time 35m

Yield 4 (makes about 16 pancakes)

Number Of Ingredients 13

3/4 cup all-purpose flour (see Cook's Note)
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
2 large eggs, separated and at room temperature
1 1/2 cups buttermilk, at room temperature
4 tablespoons unsalted butter, melted, plus more for the skillet
1/2 teaspoon pure vanilla extract
Blackberries, for serving
Maple syrup, for serving

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 Honey-Pecan Butter image

Yield Makes about 10

Number Of Ingredients 17

1/2 cup (1 stick) unsalted European-style butter, room temperature
2 tablespoons honey
Generous pinch of ground cinnamon
1/3 cup finely chopped toasted pecans
1 cup plus 2 tablespoons all purpose flour
1/3 cup fine yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sour cream
3/4 cup whole milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Melted European-style butter
Maple syrup, warmed

Steps:

Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.