Chile Cornmeal Pancakes Recipes

CORNMEAL PANCAKES WITH CHILI TOPPING

Steps:

• Spray nonstick skillet or griddle with cooking spray. Heat skillet over medium heat or griddle to 375°. Beat baking mix, cornmeal, milk and egg in medium bowl with wire whisk until well blended. Stir in cheese.
• Pour batter by 1/4 cupfuls onto hot skillet. Cook until puffed and dry around edges. Turn; cook until golden brown.
• While pancakes are cooking, mix beans, salsa and corn in 2-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until heated through. Serve pancakes topped with bean mixture. Top with sour cream and onions.

CORNMEAL PANCAKES

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.

SOUTHWEST CORN PANCAKES

Steps:

• Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• In large bowl, stir Bisquick mix, cornmeal, milk and eggs with wire whisk or fork until blended. Stir in cheese, corn, chiles and chili powder. Pour batter by slightly less than 1/4 cupfuls onto hot griddle; spread slightly.
• Cook until edges are dry. Turn; cook other sides until golden. Serve with sour cream, salsa, lettuce and olives.

CORNMEAL PANCAKES

Steps:

• In a large bowl, thoroughly combine flour, sugar, cornmeal, baking powder, and salt.
• Combine milk and butter in a small saucepan and warm over low heat until butter melts. Let cool to lukewarm, then beat in eggs.
• Pour wet mixture over dry ingredients and, using a wooden spoon, combine with a few swift strokes. Don't worry if a few lumps remain; they'll work themselves out when cooking.
• Heat a griddle or skillet over medium heat until hot enough to make a few drops of water bounce. Lightly oil griddle using a brush or paper towel.
• Spoon enough batter onto griddle to make 5-inch rounds. Cook until bubbles on the surface break and edges begin to look dry, about 2 minutes. Flip pancakes and cook until bottoms are brown, about 1 more minute. Continue until all pancakes are made. (You may need to re-oil the griddle between batches of pancakes.) Keep pancakes warm, covered with a kitchen towel, in an oven set at lowest temperature. Serve with butter and Cranberry-Maple Compote.

GRANDMA MARY'S CORNMEAL PANCAKES

Steps:

• Combine sugar, 1/2 cup oil, and eggs in a bowl. Stir in flour, cornmeal, baking powder, baking soda, and salt. Stir in 1/2 cup milk. Add more milk, 1 tablespoon at a time, and stir to desired thickness.
• Heat vegetable oil in a large skillet over medium-low heat. Working in batches, spoon 1/4 cupfuls of batter onto the hot skillet; cook until bubbly on top and golden brown on the bottom, about 3 minutes. Flip and cook until golden on the bottom, 2 to 3 more minutes. Remove to a plate and repeat to make remaining pancakes.

CORNMEAL PANCAKES

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.

JALAPENO-CORNMEAL PANCAKES

Steps:

• Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in as small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
• Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.
• Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
• Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.

CORNMEAL PANCAKES

Steps:

• Mix flour, cornmeal, baking powder, sugar and salt in a bowl.
• Beat the egg with the melted butter and milk. Stir into the dry ingredients. The batter should not be perfectly smooth.
• Heat a griddle or skillet, and brush with butter. Drop a generous tablespoonful of the batter into the pan, cook over medium heat until lightly browned, turn and brown the other side. If this first pancake turns out well, put it on a warm serving platter. But often, the first pancake serves to season the pan and does not brown evenly. It is best discarded before getting on with cooking the rest. Brush more butter on the griddle or skillet as needed.
• Serve the pancakes with butter and maple syrup.

CORNMEAL-WHEAT PANCAKES

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.

CHILE CORNMEAL PANCAKES

Steps:

• In small bowl, stir 1 cup cheese and undrained chiles into prepared corn bread batter.
• Heat lightly greased skillet or griddle over medium heat.
• Spoon 1 tablespoon batter on griddle for each pancake.
• Cook 2 to 3 minutes on each side, turning once.
• Serve immediately topped with salsa, remaining cheese and sliced green onions.