Cornmeal Hamcakes With Pineapple Maple Syrup Recipes

CORNMEAL PANCAKES WITH BLUEBERRY MAPLE SYRUP

Steps:

• Preheat oven to 200 degrees.
• Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
• In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
• Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
• Whip egg whites until they have soft peaks.
• Fold the whipped egg whites into the batter.
• Heat a large nonstick skillet over medium heat.
• Lightly coat the surface with butter.
• Pour about 1/4 cup of the batter into the skillet for each pancake.
• Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
• Flip pancakes and cook for another minute or so on the other side.
• Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
• Serve pancakes with warm blueberry syrup.
• For the syrup:.
• toss the blueberries and maple syrup in a small saucepan.
• Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
• Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.

BUTTERMILK CORN PANCAKES WITH BACON & MAPLE SYRUP

Steps:

• Heat the oven to 150C/130C fan/gas 2 - you'll need the oven to keep the pancakes warm later on. Put the cornmeal, flour, baking powder, eggs, buttermilk, melted butter and half the sweetcorn into the bowl of a food processor and pulse to combine (you want the corn to be chopped, not puréed). Stir in the spring onions and remaining corn.
• Heat two frying pans over a medium heat, and add about 1 tbsp oil to each. Ladle two pancakes, measuring about 10-12cm across, into each pan. Cook for about 3-4 mins until set and small bubbles form on top. Using a palette knife, flip the pancakes over and cook on the other side for 2-3 mins more. Transfer the cooked pancakes to a roasting tin or baking sheet lined with a double layer of baking parchment, and put in the oven to keep them warm.
• When all the pancakes are cooked, add a little more oil to the pans, then cook the bacon until golden on both sides. Serve alongside the pancakes, with the maple syrup drizzled over and some extra spring onions sprinkled on top.

CORNMEAL CREAM CHEESE PANCAKES WITH DRIED CRANBERRIES AND APRICOTS IN MAPLE SYRUP

Steps:

• Make syrup:
• Simmer maple syrup and dried fruits in a saucepan, uncovered, until fruits are plumped, about 5 minutes.
• Remove from heat and stir in juice.
• Make pancakes:
• Preheat oven to 250°F.
• Whisk together flour, cornmeal, baking powder and soda, sugar, and salt.
• Whisk together cream cheese and eggs in a large bowl and gradually whisk in milk until smooth. Add flour mixture and whisk until just combined.
• Heat a large griddle over moderate heat until hot enough to make drops of water scatter over its surface, then brush with some butter.
• Spoon tablespoons of batter onto griddle, without crowding, to form 2 1/2-inch cakes. Cook pancakes 1 to 2 minutes on each side, or until golden and puffed. Transfer to a baking sheet and keep warm in oven. Make more pancakes in same manner, brushing griddle with butter for each batch.
• Serve pancakes in stacks with syrup.

JORDAN'S CORNMEAL PANCAKES

Steps:

• Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl with a fork.
• Combine milk, egg, and oil in another bowl with a fork. Mix wet and dry ingredients together.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cup spoonfuls 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.

CORNMEAL "HAMCAKES" WITH PINEAPPLE MAPLE SYRUP

Steps:

• Melt 1 TBS. butter in a nonstick skillet over medium-high heat. Add ham, saute until lightly browned, then remove.
• Add 1 TBS. butter, pineapple and cinnamon to the pan. Saute until fruit is lightly browned. Off heat, stir in syrup; set aside.
• Preheat pancake griddle to 400º F. or a large nonstick skillet over medium high heat. Lightly coat with nonstick spray. I used butter :D
• Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
• Blend buttermilk, eggs, melted butter and vanilla in another bowl. Add wet ingredients to dry, stirring until just evenly moistened. Fold sauteed ham into batter.
• Pour 1/4 Cup batter onto hot griddle for each pancake. Cook until brown on the bottom and bubbles form around the edges, then carefully flip and cook until done, 1-2 minutes.
• Serve with pineapple syrup and optional toasted pecans.