BACON AND CHEDDAR CORNMEAL PANCAKES
This recipe takes my grandmother's corn cake recipe and adds two of my favorite ingredients--Cheddar and crisp bacon--for an incredible breakfast taste extravaganza.
Provided by John Ater
Categories Breakfast and Brunch
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
- While the bacon is cooking, whisk flour, cornmeal, sugar, salt, and baking soda together in a large bowl.
- Whisk milk, oil, yogurt, and eggs together in another bowl. Add to the dry ingredients and whisk until just combined.
- Heat a griddle over medium heat to 350 degrees F (175 degrees C). Pour 1/4 cupfuls of batter onto the hot griddle to form 4-inch rounds; sprinkle about 1 tablespoon Cheddar and 1 tablespoon crumbled bacon onto each pancake. Cook until golden, about 1 to 2 minutes per side. Repeat to make remaining pancakes.
- Serve with remaining Cheddar and syrup.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 24.6 g, Cholesterol 51 mg, Fat 13.5 g, Fiber 0.6 g, Protein 10.4 g, SaturatedFat 5.4 g, Sodium 552.4 mg, Sugar 11 g
CORNMEAL PANCAKES
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
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.
JALAPENO-CORNMEAL PANCAKES
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 32
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 a 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.
- 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 a 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.
BACON CORN PANCAKES
Pancakes are always tops in my book. But stir in bacon and corn, and they become the best breakfast-for-dinner option. I always cook gluten-free, but you can easily use regular all-purpose flour to make these corn fritters. -Anne-Marie Nichols, Watkinsville, Georgia
Provided by Taste of Home
Time 30m
Yield 18 pancakes.
Number Of Ingredients 11
Steps:
- Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve with syrup., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 868mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein.
CORN AND BACON PANCAKES
The recipe for these pancakes developed several years ago when our four children were still living at home. It was one of their favorite breakfast items for many years.-Pearl Sheler, Milan, Michigan
Provided by Taste of Home
Time 30m
Yield about 20 pancakes.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the biscuit mix, sugar and cornmeal. In a small bowl, combine eggs and milk; stir into dry ingredients just until moistened. Stir in corn and bacon. , Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 638mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 1g fiber), Protein 7g protein.
CORN AND BACON PANCAKES
Categories Food Processor Breakfast Brunch Kid-Friendly Bacon Cornmeal Corn Pan-Fry Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 12 pancakes
Number Of Ingredients 11
Steps:
- In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, and the salt. In a food processor purée coarse the corn. In another bowl whisk together the corn purée, the eggs, the milk, and 2 tablespoons of the melted butter, add the egg mixture to the cornmeal mixture, and stir the batter until it is just combined. Let the batter stand, covered, for 10 minutes and stir in the bacon, crumbled.
- Heat a griddle over moderate heat until it is hot and brush it lightly with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 minute on each side, or until they are golden, transferring them as they are cooked to a heated platter and brushing the griddle with some of the additional melted butter as necessary. Serve the pancakes with the syrup.
CORNMEAL PANCAKES
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
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.
CORNMEAL & BACON PANCAKES
Make and share this Cornmeal & Bacon Pancakes recipe from Food.com.
Provided by Candace Michelle
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together cornmeal, flour, salt, and baking powder.
- In a separate bowl, beat the egg, add milk, then bacon fat.
- Stir this mixture in with the dry ingredients, mixing well. The batter should be fairly thin; add more milk if necessary. Finally, mix in bacon.
- Cook pancakes in a skillet or griddle and serve with butter and maple syrup.
Nutrition Facts : Calories 270.8, Fat 9.8, SaturatedFat 3.9, Cholesterol 71.3, Sodium 916.4, Carbohydrate 35.9, Fiber 1.6, Sugar 0.2, Protein 9.4
More about "cornmeal bacon pancakes recipes"
10 CORNMEAL PANCAKES | ALLRECIPES
From allrecipes.com
VEGAN CORNMEAL PANCAKES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
CORNMEAL AND BACON PANCAKES RECIPE
CORNMEAL FLAPJACKS WITH BOURBON-BACON MAPLE SYRUP - RECIPE
From finecooking.com
HONEY CORNMEAL PANCAKES WITH BACON & HONEY BUTTER DRIZZLE
From dinnerthendessert.com
SAVORY BACON-CHEDDAR PANCAKES WITH CORN AND JALAPEñO RECIPE
From seriouseats.com
CORNMEAL AND BACON PANCAKES RECIPE - RECIPELAND.COM
From recipeland.com
BACON CORNMEAL PANCAKES - RECIPE | COOKS.COM
From cooks.com
SAVORY BACON CORNMEAL PANCAKES WITH MATó CHEESE
From barcelona-metropolitan.com
CORNMEAL AND BACON PANCAKES - BIGOVEN.COM
From bigoven.com
FLUFFY CORNMEAL PANCAKES - COOK FAST, EAT WELL
From cookfasteatwell.com
CORNMEAL PANCAKES WITH BACON RECIPE - RECIPES.NET
From recipes.net
BACON PARMESAN CORNMEAL PANCAKES - ANDIE MITCHELL
From andiemitchell.com
CORNMEAL PANCAKES - EXTRA LIGHT & FLUFFY - BAKE & BACON
From bakeandbacon.com
BACON CORNMEAL PANCAKES - RECIPE | COOKS.COM
From cooks.com
THE BEST CORNMEAL PANCAKES - ONE SWEET APPETITE
From onesweetappetite.com
CORNMEAL PANCAKES WITH CORN, BACON, AND SUN DRIED TOMATOES
From cakebatterandbowl.com
CRISPY CORNMEAL PANCAKES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CORNMEAL BUTTERMILK PANCAKES RECIPE | BON APPéTIT
From bonappetit.com
CORNMEAL PANCAKES WITH SAUSAGE AND BACON CHILI - THE FOOD IN …
From thefoodinmybeard.com
EDIBLE MADISON | CORNMEAL PANCAKES
From ediblemadison.com
GLUTEN FREE CORNMEAL BACON PANCAKES | RECIPES
From glutenfreeandmore.com
BACON-CHEDDAR CORNMEAL PANCAKES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
CORNMEAL AND BACON PANCAKES RECIPE - COOKEATSHARE
From cookeatshare.com
BACON CORNMEAL PANCAKES RECIPE - COOKEATSHARE
From cookeatshare.com
CORNMEAL PANCAKES WITH BACON (GLUTEN FREE) - ROBUST RECIPES
From robustrecipes.com
CORN PANCAKES WITH BACON - LEMON BLOSSOMS
From lemonblossoms.com
CANDIED BACON AND CORNMEAL PANCAKES - BRAN APPETIT
From branappetit.com
RECIPE: CORNMEAL AND BACON PANCAKES - RECIPELINK.COM
From recipelink.com
SOUTHWEST CORNMEAL CANDIED BACON RECIPE | SOUTHERN LIVING
From southernliving.com
JALAPEñO CORNMEAL PANCAKES WITH BACON RECIPE | WE ARE NOT MARTHA
From wearenotmartha.com
TURMERIC AND CORNMEAL PANCAKES RECIPE - GUIDE TO RECIPES
From guidetorecipes.com
BACON AND CORN PANCAKES RECIPE - COOKED BY JULIE
From cookedbyjulie.com
VEGAN CORNMEAL PANCAKES RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SWEET CORN PANCAKES WITH BACON - JUST A TASTE
From justataste.com
CORNMEAL PANCAKES BUTTERMILK : OPTIMAL RESOLUTION LIST
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love