Best Cornmeal Pancakes With Rasperry Compote Recipes

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FRESH CORN PANCAKES



Fresh Corn Pancakes image

Provided by Ina Garten

Time 45m

Yield 20 to 22 pancakes

Number Of Ingredients 15

1 cup fine yellow cornmeal, such as Quaker
1/2 cup stone-ground cornmeal, such as Bob's Red Mill
1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk, shaken
6 tablespoons (3/4 stick) unsalted butter, melted
2 extra-large eggs
1/2 teaspoon Sriracha
3 cups fresh corn kernels (4 ears) (see Cook's Note)
3 tablespoons minced fresh chives, plus extra for serving
1 1/2 tablespoons seeded, minced jalapeno pepper
8 tablespoons (1 stick) clarified butter, for frying (see Cook's note)

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.

CORNMEAL PANCAKES WITH RASPERRY COMPOTE RECIPE - (4.6/5)



Cornmeal Pancakes with Rasperry Compote Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 19

RASPBERRY COMPOTE:
1 pint fresh raspberries (frozen works too, no need to thaw)
1/2 cup sugar
1 tablespoon clearjel*
1 tablespoon fresh lemon juice
PANCAKES:
1 1/2 cups heaping cups yellow cornmeal
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
2 1/4 cups whole milk, plus more if needed for thinning
1 tablespoon white vinegar
1 tablespoon vanilla
2 large eggs
4 tablespoons salted butter, melted, plus additional melted butter for the skillet
Pats of butter, for serving
Maple syrup, for serving, optional
NOTE: You can easily cut the ingredients in half, if you are cooking for two (as we are) This yielded 9 pancakes, using a 1/4 cup measure per pancake.

Steps:

  • For the compote: *Clearjel is a product that I buy either on the King Arthur Flour website, or Amazon carries it. I use this for making my berry pie filling. I whisk 1 tablespoon to every cup of sugar before adding it to my berries. Clearjel always gives me perfectly thickened and well set fruit pie filling, without clumping-- and, like the name says, my fillings are clear and not cloudy (as cornstarch tends to do). You can use cornstarch, but I tend to whisk it into some water to remove all lumps before adding to my fruit. Wash and drain raspberries. (If frozen, I still rinse them with warm water to separate them) Place in a saucepan on medium-high heat. Bring to a gentle boil, and reduce heat until just simmering. Gently crush the berries to break them up a bit (I use a potato masher). Simmer until the fruit has thickened. Remove from heat allow to come to room temperature. Note: You can easily cut the ingredients in half, if you are cooking for two (as we are) This yielded 9 pancakes, using a 1/4 cup measure per pancake. Cornmeal pancakes: Whisk together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk. Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed Stack some pancakes for each serving, placing a pat of butter on top. Drizzle raspberry compote over the top. Note: Yes, you can substitute blueberries or blackberries, if you wish. Any leftover compote should be stored in an airtight container and refrigerated up to a week.

CORNMEAL PANCAKES WITH RASPERRY COMPOTE



Cornmeal Pancakes with Rasperry Compote image

I haven't made pancakes from a boxed mix in years, because scratch pancakes aren't all that difficult to make. I love the idea of adding cornmeal to pancake batter. Since I had fresh raspberries, I made a raspberry compote to serve with this. The pancakes are incredibly delicious, fluffy and tender, with a nice subtle crunch from the corn meal. The notes of vanilla adds just the right amount of sweetness. Of course, using pure maple syrup is an added bonus. We love this recipe!

Provided by Debby - www.AFeastfortheEyes.net

Categories     Breakfast     Brunch

Time 28m

Number Of Ingredients 12

1 1/2 cups yellow cornmeal ((heaping cups ))
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
2 1/4 cups whole milk (plus more if needed for thinning)
1 tablespoon white vinegar
1 tablespoon vanilla
2 large eggs
4 tablespoons salted butter (melted, plus additional melted butter for the skillet)
Pats of butter (for serving)
Maple syrup (for serving, optional)

Steps:

  • *Clearjel is a product that I buy either on the King Arthur Flour website, or Amazon carries it. I use this for making my berry pie filling. I whisk 1 tablespoon to every cup of sugar before adding it to my berries. Clearjel always gives me perfectly thickened and well set fruit pie filling, without clumping-- and, like the name says, my fillings are clear and not cloudy (as cornstarch tends to do). You can use cornstarch, but I tend to whisk it into some water to remove all lumps before adding to my fruit.
  • Wash and drain raspberries. (If frozen, I still rinse them with warm water to separate them) Place in a saucepan on medium-high heat. Bring to a gentle boil, and reduce heat until just simmering.
  • Gently crush the berries to break them up a bit (I use a potato masher). Simmer until the fruit has thickened. Remove from heat allow to come to room temperature.
  • Whisk together the cornmeal, flour, sugar, baking powder and salt in a bowl.
  • In a separate bowl, whisk the milk, vinegar, vanilla and eggs.
  • Pour the milk mixture into the dry ingredients, stirring gently.
  • Stir in the melted butter.
  • If the batter is overly thick, splash in a small amount of milk.
  • Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side.
  • Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed
  • Stack some pancakes for each serving, placing a pat of butter on top. Drizzle raspberry compote over the top.
  • Note: Yes, you can substitute blueberries or blackberries, if you wish. Any leftover compote should be stored in an airtight container and refrigerated up to a week.

CORNMEAL PANCAKES



Cornmeal Pancakes image

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

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 9

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

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.

CORNMEAL-CRANBERRY PANCAKES



Cornmeal-Cranberry Pancakes image

Provided by Jill Santopietro

Categories     breakfast, sauces and gravies, main course

Time 2h

Yield Makes about 24 4-inch pancakes

Number Of Ingredients 22

2 gala apples
2 Granny Smith apples
1/2 cup packed light brown sugar
1/2 teaspoon salt
3/4 teaspoon pumpkin-pie spice
2 cups apple cider
2 teaspoons cornstarch
2 teaspoons cream cheese
2 tablespoons sugar
1/2 cup heavy cream
1/2 tablespoon butter
Salt
10 tablespoons butter, cut into chunks, plus more for greasing pan
2 cups milk
4 large eggs
2 cups flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 tablespoons plus 2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups chopped fresh cranberries
Maple syrup, optional

Steps:

  • Peel, core, quarter and cut the apples into 1-inch pieces. Place the apples, sugar, salt, spice, cider and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and simmer until the apples are soft and the juices thick, about 75 minutes. In a small bowl, dissolve the cornstarch in 2 teaspoons water. About 5 minutes before the compote is done, stir the cornstarch mixture into the apples. Keep warm.
  • Place the cream cheese in a bowl and set aside. In a small saucepan, cook the sugar over medium-high heat to a dark caramel, swirling the pan as it begins to brown to distribute the sugar. Do not stir. Off the heat, carefully whisk in the cream and butter. Return to low heat, add a pinch of salt and simmer until the solids dissolve. Stir 3 teaspoons of caramel sauce into the cream cheese. Mix until the cream cheese dissolves, then whisk this mixture back into the caramel sauce. Keep warm.
  • In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in 1/2 cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble.
  • Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on it sizzle. Lightly grease the pan with butter, then add 3 to 4 tablespoons batter to make a 4-inch pancake. As soon as the batter sets, sprinkle the top with cranberries. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve topped with apple compote and lightly drizzled with caramel-butter sauce or maple syrup.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 275 milligrams, Sugar 13 grams, TransFat 0 grams

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