FLUFFY CORNMEAL PANCAKES
Fluffy, light, and easy-to-make, Cornmeal Pancakes are a tasty twist on classic pancakes. | One Bowl Recipe. No buttermilk. No need to whip egg whites!
Provided by Elizabeth
Time 30m
Number Of Ingredients 11
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-WHEAT PANCAKES
Drizzled with a touch of honey butter, these tasty hotcakes will brighten your sweetie's morning...if the rest of the family doesn't get to them first. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Time 20m
Yield 12 pancakes (1/2 cup honey butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. , In a small bowl, combine the butter, honey and cinnamon. Serve with pancakes.
Nutrition Facts : Calories 538 calories, Fat 29g fat (10g saturated fat), Cholesterol 140mg cholesterol, Sodium 1141mg sodium, Carbohydrate 60g carbohydrate (25g sugars, Fiber 3g fiber), Protein 12g protein.
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.
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.
WHOLE-GRAIN PANCAKES
Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don't like to wait.
Provided by Melissa Clark
Categories breakfast, brunch, easy, pancakes, main course
Time 45m
Yield About 10 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
- Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams
WHOLE GRAIN PANCAKES
Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.
Provided by Jennifer Goss
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
- Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 53.2 g, Cholesterol 51.4 mg, Fat 5.9 g, Fiber 6.5 g, Protein 12.7 g, SaturatedFat 1.5 g, Sodium 440 mg, Sugar 16.3 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love