CORNMEAL PANCAKES
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
Time 30m
Yield 12 pancakes.
Number Of Ingredients 9
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.
BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP
Provided by Bobby Flay
Time 30m
Yield 12 pancakes (4 servings)
Number Of Ingredients 19
Steps:
- Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
- Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
- Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
- Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
- Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND CINNAMON MAPLE SYRUP
Provided by Bobby Flay
Time 2h12m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
- Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
- Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
APPLE PANCAKES WITH CINNAMON BUTTER
Categories Milk/Cream Egg Breakfast Brunch Kid-Friendly Quick & Easy Lemon Apple Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 22
Number Of Ingredients 16
Steps:
- For cinnamon butter:
- Using electric mixer, beat all ingredients in small bowl until blended.
- For pancakes:
- Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
- Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
- Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
- Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.
CINNAMON-HONEY PANCAKES
Spiced cinnamon flavor and honey combine in these quick and easy, kid-friendly pancakes that will make your mornings a little sweeter.
Provided by zechdc
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
- Mix milk, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture slowly, while stirring, until batter is combined.
- Heat 1 tablespoon butter in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry, 3 to 4 minutes. Drizzle some honey lightly on pancakes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter, adding 1 tablespoon of butter to the pan before each new batch.
Nutrition Facts : Calories 344.8 calories, Carbohydrate 49.5 g, Cholesterol 120.8 mg, Fat 12.6 g, Fiber 1.5 g, Protein 8.6 g, SaturatedFat 7.1 g, Sodium 948.1 mg, Sugar 24.2 g
CORNMEAL-WHEAT PANCAKES
Drizzled with a touch of honey butter, these tasty hotcakes will brighten your sweetie's morning...if the rest of the family doesn't get to them first. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Time 20m
Yield 12 pancakes (1/2 cup honey butter).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. , In a small bowl, combine the butter, honey and cinnamon. Serve with pancakes.
Nutrition Facts : Calories 538 calories, Fat 29g fat (10g saturated fat), Cholesterol 140mg cholesterol, Sodium 1141mg sodium, Carbohydrate 60g carbohydrate (25g sugars, Fiber 3g fiber), Protein 12g protein.
APPLE CINNAMON CORNMEAL PANCAKES
Make and share this Apple Cinnamon Cornmeal Pancakes recipe from Food.com.
Provided by mielhollinger
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir together oat flakes, cornmeal, flour, baking powder, and cinnamon until evenly blended.
- Add the apple sauce, egg replacer, milk, and stir until"just mixed.
- "Portion out about 3/4 to 1 cup of the batter onto a hot non-stick pan or lightly oiled frying pan and cover with a lid.
- Let sit on medium heat until the center starts to bubble and become sturdy.
- Flip the pancake over and cook the other side until golden brown.
- Repeat process until all the batter is gone.
- Top with maple syrup.
CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER
Categories Cake Milk/Cream Egg Breakfast Brunch Fry Kid-Friendly Pecan Cornmeal Fall Honey Sour Cream Bon Appétit Small Plates
Yield Makes about 10
Number Of Ingredients 17
Steps:
- Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
- Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
- Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.
COCONUT CORNMEAL PANCAKES
Make and share this Coconut Cornmeal Pancakes recipe from Food.com.
Provided by FDADELKARIM
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 11
Steps:
- Sift the dry ingredients together in a large bowl.
- Whisk the egg with the milk and water in another bowl.
- Pour the egg mixture in with the dry & stir until well blended.
- Next add the melted butter & coconut extract, stir in the coconut.
- Cook on a hot griddle as you would normal pancakes.
- Serve with honey, syrup, or sprinkle with powdered sugar.
Nutrition Facts : Calories 226.3, Fat 10.4, SaturatedFat 7.8, Cholesterol 30.3, Sodium 324.5, Carbohydrate 29.3, Fiber 3.3, Sugar 2.5, Protein 5.1
CORNMEAL PANCAKES WITH HONEY-CINNAMON BUTTER
Make and share this Cornmeal Pancakes With Honey-Cinnamon Butter recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 16m
Yield 10 pancakes (approx)
Number Of Ingredients 16
Steps:
- To make the butter: in a bowl using an electric mixer beat all ingredients until fluffy, season with salt if desired.
- To make the pancakes: sift together 1 cup plus 2 tablespoons flour, cornmeal, sugar, baking powder and salt in a large bowl.
- Whisk the eggs in a medium bowl, then whisk in sour cream, milk, oil and vanilla.
- Add the egg mixture to the flour mixture, whisking until blended.
- Heat a griddle or heavy skillet over medium heat with butter.
- Pour about 1/3-cup batter onto griddle.
- Cook until the bottoms brown (about 3-4 minutes.
- Turn over pancakes and cook till the bottom browns (about 2 minutes).
- Serve with honey-cinnamon butter.
- Delicious!
Nutrition Facts : Calories 290.9, Fat 20.3, SaturatedFat 9.6, Cholesterol 76.7, Sodium 293.9, Carbohydrate 23.3, Fiber 0.7, Sugar 8.7, Protein 4.5
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