CORNBREAD PANCAKES
These are my family's favorite pancakes. I modified the directions from the back of a package of corn muffin mix and the results are delicious!
Provided by Nanita
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat griddle until water drops"dance" when dropped on surface.
- Combine corn bread mix and baking mix in bowl, stirring with a wire whisk to break up any lumps.
- Add egg and milk.
- Mix everything together with whisk just enough to combine, don't overmix or pancakes will be tough.
- Cook pancakes on griddle.
- Serve with butter and syrup or honey.
CORNBREAD PANCAKES
These pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy!
Provided by CocoBean
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
- Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 38.9 g, Cholesterol 95.2 mg, Fat 10 g, Fiber 1.3 g, Protein 8.1 g, SaturatedFat 5.4 g, Sodium 550.4 mg, Sugar 8.5 g
PECAN PIE PANCAKE SYRUP
I tried the pecan pie pancakes at a famous restaurant and decided to make it for myself. Serve with topped with whipped cream.
Provided by RonSmith
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat water in a saucepan over medium-low heat; cook and stir white sugar into hot water until dissolved, about 5 minutes. Stir brown sugar and salt into the sugar mixture until dissolved; stir in butter.
- Whisk eggs and vanilla together in a bowl until smooth; stir 2 to 3 tablespoons hot sugar mixture into eggs, 1 tablespoon at a time, to slowly bring eggs up to temperature without cooking them. Slowly stir egg mixture into saucepan of sugar mixture. Fold in pecans.
- Increase temperature to medium heat; cook and stir mixture until thickened and bubbling, about 5 minutes. Reduce heat to low before serving.
Nutrition Facts : Calories 208.4 calories, Carbohydrate 27.2 g, Cholesterol 57.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 3.5 g, Sodium 125.3 mg, Sugar 26.4 g
BUTTERMILK PECAN PANCAKES
Steps:
- In a large bowl, beat egg yolks and butter. Combine the flour, pecans, sugar, baking powder, baking soda and salt; add to the egg mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts : Calories 366 calories, Fat 19g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.
PECAN PANCAKES WITH FUDGE SYRUP
Chocolate lovers will delight in these pecan-filled pancakes drizzled with fudgy syrup!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 1-quart nonstick saucepan, heat syrup and fudge topping over medium heat until warm, stirring until smooth. Keep warm.
- In medium bowl, mix flour, brown sugar, baking powder, baking soda, salt and pecans. Beat in buttermilk, eggs and butter with spoon or wire whisk just until blended.
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with butter or vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until bubbles form on top and edges are dry. Turn and cook other sides until golden brown. Serve with warm syrup.
Nutrition Facts : Calories 710, Carbohydrate 116 g, Cholesterol 125 mg, Fat 3, Fiber 3 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving (3 Pancakes and 3 Tablespoons Syrup), Sodium 610 mg, Sugar 58 g, TransFat 0 g
BUCKWHEAT PANCAKES WITH BUTTER-PECAN SYRUP
These syrup topped wholesome pancakes can be on the table in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, melt butter over medium heat. Cook pecans in butter, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat; keep warm.
- Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
- In medium bowl, beat egg with egg beater or wire whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth. For each pancake, pour about 3 tablespoons batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon bran. Turn; cook other sides until golden brown.
- Top each serving (2 pancakes) with about 2 tablespoons syrup.
Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 17 g, TransFat 0 g
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