Best Vanilla Cornmeal Griddle Cakes With Pears Recipes
CORNMEAL GRIDDLE CAKES
Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.
Provided by somocdl
Categories 100+ Everyday Cooking Recipes
Time 19m
Yield 5
Number Of Ingredients 9
Steps:
- Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
- Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g
VANILLA CORNMEAL GRIDDLE CAKES WITH PEARS
Found this in a magazine (don't remember which one) by Josh Feather's and sounds so good and so different from your average pancakes. Needed to save it here. Prep time includes making of clarified butter; I'm guessing at serving size as ti's not listed
Provided by Bonnie G 2
Categories Breakfast
Time 1h
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 16
Steps:
- To make clarified butter, melt butter in heavy saucepan over low heat; cook 20 to 30 minutes until bubbling ceases and liquid turns clear.
- Strain, being sure to leave solids in the bottom of pan.
- Cool completely.
- Whish together flours and next 4 ingredients in a medium bowl; set aside.
- Whisk together buttermilk and next 4 ingredients.
- Add to flour mixture, whisking until smooth.
- Stir in pears.
- Heat griddle or large skillet over medium heat; brush with 1 to 2 tablespoons cooled clarified butter.
- Pour about 1/4 cup batter for each cake onto griddle.
- Cook over medium low heat 3-4 minutes or until tops are covered with tiny bubbles and edges look dry and cooked.
- Turn cakes and cook other side.
- Remove from griddle to serving plate.
- Grease griddle with additional butter as needed and repeat procedure with remaining batter.
- Serve immediately with butter and maple syrup.
RAISED GRIDDLE CAKES
This is a very old-fashioned version of cornmeal pancakes which rise overnight. It came to our family via my great grandmother and dates back to the mid 1870s. The cornmeal gives these pancakes a tiny hint of fried mush, a splendid treat that exceeds my patience to make.
Provided by TBURRISS
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time P1DT48m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
- In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
- Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 54.1 g, Cholesterol 68.5 mg, Fat 4.5 g, Fiber 2.9 g, Protein 11.2 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 6.4 g
CORNMEAL GRIDDLE CAKES (PRE-1940'S)
Make and share this Cornmeal Griddle Cakes (Pre-1940's) recipe from Food.com.
Provided by Chef Aint Bs
Categories Breads
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix and sift dry ingredients.
- Combine beaten egg and milk.
- Add to dry ingredients.
- Stir in shortening.
- Pour on a hot griddle.
Nutrition Facts : Calories 160.1, Fat 5.8, SaturatedFat 2.9, Cholesterol 32.5, Sodium 535.5, Carbohydrate 22.2, Fiber 1.2, Sugar 0.1, Protein 4.9
MEME'S CORNMEAL GRIDDLE CAKES
Steps:
- To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and salt. In a second bowl or large liquid measuring cup, combine the egg and the 1 cup water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
- To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter onto the heated skillet. Repeat with additional batter, without crowding.
- Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Serve immediately.
- storing dry ingredients
- To avoid insects in flour and cornmeal, transfer the product to a sealable airtight container immediately after purchase. To keep flour and cornmeal absolutely fresh, particularly if they are wholegrain (see page 202), store the sealed container in the refrigerator or freezer. Allow the flour or meal to come to room temperature before using.
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