Cornmeal Molasses Pancakes Recipes

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CORNMEAL MOLASSES PANCAKES



Cornmeal Molasses Pancakes image

these pancakes are soft and delicate with just a hint of the molasses flavor..these resemble an etheral cornbread in the shape of a puffy flat cake. serve them Missouri style, with maple syrup and crisp bacon

Provided by grandma2969

Categories     Breakfast

Time 15m

Yield 16 pancakes

Number Of Ingredients 10

1 large egg, beaten
1 1/4 cups buttermilk
1 tablespoon dark molasses
1 teaspoon dark molasses
1/4 cup butter, melted
1 cup unbleached all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 cup yellow cornmeal

Steps:

  • In a large bowl, combine the egg, buttermilk, molasses and melted butter.
  • add the flour, salt, baking soda and baking powder.
  • add the cornmeal last, stirring just until combined; the batter will be slightly lumpy.
  • drop by tablespoons ful on a hot greased griddle until bubbles form around the outer edges.
  • turn and brown on the other side --
  • serve with butter and sorghum molasses or maple syrup.

Nutrition Facts : Calories 84.9, Fat 3.6, SaturatedFat 2.1, Cholesterol 20, Sodium 209.3, Carbohydrate 11.2, Fiber 0.5, Sugar 1.9, Protein 2.2

CORNMEAL PANCAKES



Cornmeal Pancakes image

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

3/4 cup all-purpose flour (see Cook's Note)
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
2 large eggs, separated and at room temperature
1 1/2 cups buttermilk, at room temperature
4 tablespoons unsalted butter, melted, plus more for the skillet
1/2 teaspoon pure vanilla extract
Blackberries, for serving
Maple syrup, for serving

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 WITH GLAZED ORANGES AND CRANBERRIES



Cornmeal Pancakes with Glazed Oranges and Cranberries image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 12

2 oranges
1/2 cup dried cranberries
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
Fine salt
5 tablespoons unsalted butter, plus extra for cooking pancakes
1 1/4 cups buttermilk
2 large eggs
2 tablespoons sugar
2 tablespoons orange marmalade
1/4 cup loosely packed mint leaves, torn

Steps:

  • 1. Finely grate the zest from one of the oranges and set aside. Trim the ends from both oranges then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut each orange into segments. Squeeze the juice from the membranes into the bowl.
  • 2. Put the cranberries and 1/4 cup orange juice in a small microwave-safe bowl. Microwave on high power until cranberries plump and liquid is absorbed, about 45 seconds. Set aside.
  • 2. Whisk the flour, cornmeal, baking powder, and 1/4 teaspoon fine salt in a medium bowl. Melt 3 tablespoons butter in a large non-stick skillet over medium heat. Transfer the melted butter to another bowl and whisk in the buttermilk, eggs, sugar, and orange zest until smooth. Stir the wet ingredients into the dry until just combined.
  • 3. Heat some butter in the skillet and drop 1/4 cup batter for each pancake onto the hot skillet. Cook until bubbles form on the top of each pancake and bottoms brown, 4 minutes. Flip and cook, until the other side is golden, 1 to 2 minutes. Transfer pancakes to a plate and keep warm.
  • 4. Increase the heat to medium-high and pour the remaining orange juice and marmalade into the skillet, bring to a simmer. Add the orange segments and cranberries, then swirl in the remaining 2 tablespoons butter until glazed, 1 minute. Remove from the heat and stir in mint. Top pancakes with the glazed oranges. Serve.

Nutrition Facts : Calories 515, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 155 milligrams, Sodium 458 milligrams, Carbohydrate 73 grams, Fiber 4.5 grams, Protein 11 grams

CORNMEAL PANCAKES



Cornmeal Pancakes image

Cornmeal pancakes have the nutty flavor of whole grain without its heaviness.

Provided by Martha Stewart

Yield Makes 9 5-inch pancakes

Number Of Ingredients 10

3/4 cup all-purpose flour
2 tablespoons sugar
1/2 cup yellow cornmeal
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
5 tablespoons unsalted butter
2 large eggs, beaten
Vegetable oil
Cranberry-Maple Compote

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



Grandma Mary's Cornmeal Pancakes image

Make pancakes with cornmeal! It tastes amazing and was originally made by my great-grandma Mary who made them when she couldn't afford anything more than cornmeal.

Provided by JD Randall

Time 25m

Yield 8

Number Of Ingredients 10

½ cup white sugar
½ cup oil
2 large eggs
2 cups all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk, or more as needed
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 387.7 calories, Carbohydrate 51.3 g, Cholesterol 47.7 mg, Fat 17.5 g, Fiber 1.5 g, Protein 6.6 g, SaturatedFat 3.1 g, Sodium 432.4 mg, Sugar 13.7 g

WEIGHT WATCHERS CORNMEAL PANCAKES



Weight Watchers Cornmeal Pancakes image

I got this recipe of off the Weight Watchers website. It is pretty simple to make and my husband likes it better than any store bought mix. I replaced the molasses in the recipe with maple syrup since I didn't have any molasses at the time. These pancakes are a Sunday favorite. Each pancake is 2 Weight Watchers points

Provided by MuldersGirl

Categories     Breakfast

Time 20m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/3 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
1 large egg
1 cup 1% low-fat milk
1 tablespoon molasses
1 tablespoon butter, melted

Steps:

  • Lightly spoon flour into a dry measuring cup, level with a knife.
  • Combine flour and next five ingredients in a large bowel, stir with whisk.
  • Combine egg and next three ingredients in a bowl.
  • Add egg mixture to flour mixture, stirring until well blended.
  • Spoon 1/4 cup batter for each pancake onto a hot nonstick skillet.
  • Turn pancakes when tops are covered with bubbles and edges look cooked.

CORNMEAL MOLASSES BREAD



Cornmeal Molasses Bread image

You're sure to appreciate the nice texture and mild molasses flavor in this golden loaf. Elizabeth Betterman from Long Prairie, Minnesota shared the recipe.

Provided by Taste of Home

Time 3h5m

Yield 1 loaf (1-1/2 pounds).

Number Of Ingredients 7

1 cup water (70° to 80°)
1/4 cup molasses
1 tablespoon vegetable oil
1/4 cup cornmeal
1/2 teaspoon salt
3 cups bread flour
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 106 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

CORNMEAL PANCAKES



Cornmeal Pancakes image

Provided by Florence Fabricant

Categories     breakfast, easy, quick, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup white cornmeal, preferably stone-ground
1/2 teaspoon baking powder
1 tablespoon sugar
Pinch of salt
1 egg
2 tablespoons melted butter
1 cup milk
Soft butter for greasing skillet or griddle and for serving
Warm maple syrup

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 PANCAKES



Cornmeal Pancakes image

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

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 9

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

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.

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