Cinnamon Polenta Pancakes Recipes

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CINNAMON POLENTA PANCAKES



Cinnamon Polenta Pancakes image

Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.

Categories     pancakes     polenta pancakes     holiday breakfast     cinnamon pancakes     cornmeal pancakes     Marisa May

Time 30m

Yield 4

Number Of Ingredients 11

1 1/4 c. all-purpose flour
3/4 c. cornmeal
1 tbsp. sugar
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 c. low-fat buttermilk
2 large eggs
1/4 c. olive oil
1/4 c. water

Steps:

  • In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda, and salt. In a bowl, whisk the buttermilk with the eggs, olive oil, and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
  • Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.

Nutrition Facts : Calories 416 calories

POLENTA PANCAKES WITH WARM BERRY SAUCE



Polenta Pancakes with Warm Berry Sauce image

Provided by Food Network

Time 1h30m

Yield 12 pancakes, 6 servings

Number Of Ingredients 18

1 1/2 cups coarse-ground cornmeal
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 eggs, beaten
4 cups buttermilk
1/4 cup unsalted butter, melted
1 cup raspberries
1 cup blueberries
1 cup blackberries
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Pancakes:
  • Place dry ingredients in a stainless steel bowl and whisk to combine. Fold in eggs and buttermilk with a spoon or rubber spatula. Stir in melted butter and set aside batter to rest for at least 1 hour.
  • Heat a nonstick griddle over medium heat. Ladle pancake batter onto hot griddle, in batches as necessary, and cook until bubbles form around the edges. Flip pancakes and continue cooking on second side until set and golden brown. Keep warm in a 200 degree F oven until ready to serve.
  • Sauce:
  • In a saucepan, combine berries, sugar, vanilla, cinnamon, and nutmeg and bring to a boil. In a small bowl, combine cornstarch and water, stirring until it dissolves. Add the cornstarch slurry to the sauce to thicken. Stir until smooth and simmer slowly for 2 to 3 minutes.
  • To serve, stack 2 pancakes on a plate and top with 4 tablespoons of sauce.

CINNAMON PANCAKES



Cinnamon Pancakes image

Nothing is better for breakfast than a serving of fluffy pancakes. These have an extra special ingredient: Cinnamon! It makes this recipe so delicious.-Jeanne Silva, Owasso, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 10

1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon vegetable oil
3/4 teaspoon vanilla extract
Maple syrup

Steps:

  • In a bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine the egg, milk, oil and vanilla. Stir into dry ingredients just until combined. In a lightly greased electric skillet, drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Serve with syrup.

Nutrition Facts : Calories 331 calories, Fat 12g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 598mg sodium, Carbohydrate 46g carbohydrate (16g sugars, Fiber 1g fiber), Protein 9g protein.

CINNAMON PANCAKES



Cinnamon Pancakes image

These delicious, fluffy pancakes are a version of the pancakes my dad used to make for us girls when we were little. This version is now a Sunday morning favorite of my daughter.

Provided by Christiana McCormick

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 5

Number Of Ingredients 8

1 cup all-purpose flour
2 ½ tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 cup milk
2 eggs
¼ cup butter, melted

Steps:

  • Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl.
  • Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended.
  • Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 252.8 calories, Carbohydrate 29 g, Cholesterol 102.7 mg, Fat 12.4 g, Fiber 1.2 g, Protein 6.8 g, SaturatedFat 7.1 g, Sodium 560.7 mg, Sugar 8.8 g

POLENTA PANCAKES



Polenta Pancakes image

Provided by Mark Bittman

Categories     breakfast, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 cup cornmeal
Salt
1 tablespoon sugar, optional
1 1/2 cups flour
1 teaspoon baking powder
2 eggs
1 1/4 cups milk, more as needed
Butter or olive oil as needed

Steps:

  • Combine cornmeal in a small saucepan with 1 1/2 cups water and a pinch of salt. Whisk until smooth while bringing to a boil over medium heat, then continue to stir for about 10 minutes. Turn heat off and let cool.
  • Heat a griddle or large skillet over medium-low heat. In a bowl, mix sugar, flour, baking powder and a little salt. Beat eggs into cornmeal, then stir in milk. Add to flour mixture and stir to combine, adding milk if necessary to make a batter.
  • Add about 1 tablespoon butter or oil to griddle. When hot, add batter by large spoon. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and brown second side. Repeat, using more butter or oil.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 4 grams, TransFat 0 grams

CINNAMON POLENTA PANCAKES



Cinnamon Polenta Pancakes image

This is the most delicious pancake I've had in a very long time. Light, fluffy, and flavorful. Recipe courtesy of Food and Wine December 2009.

Provided by AmyZoe

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1 cup low-fat buttermilk
2 large eggs, beaten
1/4 cup olive oil
1/4 cup water

Steps:

  • In a bowl, whisk flour with the cornmeal, sugar, cinnamon, baking powder, baking soda, and salt.
  • In a bowl, whisk the buttermilk with the eggs, olive oil, and water.
  • Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
  • Set a griddle or skillet over moderate high heat and spray it with vegetable spray.
  • When the pan is hot, spoon in 1/4 cup mounds of batter and spread to form 4 inch rounds.
  • Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes.
  • Flip and cook until browned on the bottom, 1 to 2 minutes longer.
  • Serve the pancakes warm.
  • Serve with Berry compote.

Nutrition Facts : Calories 419, Fat 17.6, SaturatedFat 3.2, Cholesterol 95.5, Sodium 396.3, Carbohydrate 54.5, Fiber 3.1, Sugar 6.4, Protein 11.1

POLENTA FLORENTINE



Polenta Florentine image

This is an adaptation of ClareVH's "Recipe #84268". I feel it gives the polenta that extra Italian flair. Hearty all on it's own as a vegetarian dish (with the vegetable broth, of course) but also great as a side dish.

Provided by DreamoBway

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups chicken broth or 2 cups vegetable broth
2 cups water
2 teaspoons salt, divided
1 teaspoon garlic powder
1 cup yellow cornmeal
1 tablespoon butter
2 (10 ounce) packages frozen spinach
1/2 teaspoon pepper
1 (14 1/2 ounce) can diced tomatoes with seasonings (italian)
1 cup ricotta cheese
1/4 cup parmesan cheese, shredded

Steps:

  • Preheat oven to 350.
  • Spray a 2 quart oven-proof casserole with non-stick spray.
  • Combine broth, water, 1 teaspoon salt, garlic powder, cornmeal, and butter in the casserole; stir well.
  • Bake for 40 minutes.
  • Meanwhile, defrost spinach and thoroughly squeeze dry. Season with remaining salt and pepper. Drain tomatoes.
  • Remove polenta from oven. Add spinach, tomatoes, ricotta, and parmesan; stir well.
  • Return to oven and bake for 5 more minutes.
  • Remove from oven and allow to rest for 5 minutes before serving.

BOB'S CINNAMON-OATMEAL PANCAKES



Bob's Cinnamon-Oatmeal Pancakes image

This pancake recipe is as good as it gets. Cinnamon, oatmeal and raisins make this a too good, and sinfully tasty pancake!

Provided by MUSSER99

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 9

1 ¾ cups apple cider
1 cup quick cooking oats
2 tablespoons butter, melted
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
¾ cup all-purpose flour
1 ½ teaspoons baking powder
¾ cup raisins
2 eggs

Steps:

  • In a microwave safe bowl, combine apple cider and oats. In a separate bowl, stir together butter, cider vinegar and cinnamon. Stir the two mixtures together and microwave on high for 2 minutes. Let cool to lukewarm.
  • Stir together flour, baking powder, raisins and eggs. Blend flour mixture into oatmeal mixture.
  • Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 378 calories, Carbohydrate 64.9 g, Cholesterol 108.3 mg, Fat 9.9 g, Fiber 3.6 g, Protein 8.8 g, SaturatedFat 4.7 g, Sodium 227.4 mg, Sugar 13 g

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