Cornmeal Pancakes With Honey Pecan Butter Recipes

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FLUFFY CORNMEAL PANCAKES



Fluffy Cornmeal Pancakes image

Fluffy, light, and easy-to-make, Cornmeal Pancakes are a tasty twist on classic pancakes. | One Bowl Recipe. No buttermilk. No need to whip egg whites!

Provided by Elizabeth

Time 30m

Number Of Ingredients 11

1 cup finely ground cornmeal ((5 ounces cornmeal; 142 grams))
1 cup all-purpose flour ((4 ½ ounces; 127 grams))
3 tablespoons granulated sugar ((1 ⅓ ounces 38 grams))
1 tablespoon baking powder
½ teaspoon salt
2 large eggs ((out of shell: about 4 ounces; 113 grams))
1 cup milk ((8 ounces; 226 grams))
¼ cup vegetable oil
Nonstick cooking spray or vegetable oil for greasing the griddle
Butter
Maple syrup

Steps:

  • Make the Batter. Whisk cornmeal, flour, granulated sugar, baking powder, and salt together in a medium mixing bowl. Add the eggs, milk, and vegetable oil. Whisk until smooth.
  • Heat the Griddle. Lightly oil a nonstick griddle. Heat griddle over medium-high heat. P
  • Cook the Pancakes. Pour batter, approximately ¼ cup, onto griddle. Batter should sizzle when it hits the pan. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1 to 1 ½ minutes.
  • Serve. Serve with butter and syrup, if desired.
  • Keep Pancakes Warm: To keep warm, preheat oven to 200 degrees F. Place cooked pancakes on a parchment-lined baking sheet.

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.

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 HONEY-PECAN BUTTER



Cornmeal Pancakes with Honey-Pecan Butter image

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

1/2 cup (1 stick) unsalted European-style butter, room temperature
2 tablespoons honey
Generous pinch of ground cinnamon
1/3 cup finely chopped toasted pecans
1 cup plus 2 tablespoons all purpose flour
1/3 cup fine yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sour cream
3/4 cup whole milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Melted European-style butter
Maple syrup, warmed

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.

CORNMEAL-WHEAT PANCAKES



Cornmeal-Wheat Pancakes image

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

Categories     Breakfast     Brunch

Time 20m

Yield 12 pancakes (1/2 cup honey butter).

Number Of Ingredients 14

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
2 large eggs
1-1/2 cups buttermilk
1/4 cup canola oil
HONEY BUTTER:
1/4 cup butter, softened
1/4 cup honey
1 teaspoon ground cinnamon

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.

CORNMEAL BUTTERMILK PANCAKES



Cornmeal Buttermilk Pancakes image

Make and share this Cornmeal Buttermilk Pancakes recipe from Food.com.

Provided by Aroostook

Categories     Breakfast

Time 20m

Yield 10 serving(s)

Number Of Ingredients 6

1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup cornmeal
1 egg, beaten
1 1/4 cups buttermilk or 1 cup water

Steps:

  • Sift together flour, salt and baking soda.
  • Stir in cornmeal.
  • Add egg and buttermilk and beat just until smooth.
  • Pour 1/4 cup batter for each cake onto a lightly greased, hot griddle.
  • Bake until golden brown on both sides.
  • Serve hot.
  • Makes about 10 pancakes.
  • * Note: Buttermilk differs so try a mini test pancake to make sure the batter is thick enough. If not add a bit more flour.

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.

JORDAN'S CORNMEAL PANCAKES



Jordan's Cornmeal Pancakes image

Named in honor of my brother-in-law who never cared much for anything homemade until he tried my cornmeal pancakes. This is a simple recipe for a hearty breakfast, lunch, or dinner. Serve with maple syrup and a tall glass of milk!

Provided by cyndib

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 6

Number Of Ingredients 9

½ cup all-purpose flour
½ cup yellow cornmeal
¼ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup milk
1 large egg
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 155.2 calories, Carbohydrate 26.6 g, Cholesterol 32.6 mg, Fat 3.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 251.6 mg, Sugar 9.6 g

PECAN-CORNMEAL BUTTER CAKES



Pecan-Cornmeal Butter Cakes image

Provided by Julia Moskin

Categories     dessert

Time 1h

Yield 8 to 12 small cakes

Number Of Ingredients 12

9 ounces unsalted butter, plus extra for pans
1 cup pecans, toasted and cooled
2 cups confectioners' sugar
1/4 cup granulated sugar, plus extra for berries (optional)
3/8 cup all-purpose flour
2 teaspoons baking powder
7/8 cup white cornmeal, plus extra for pans
1/2 teaspoon kosher salt
8 egg whites
2 teaspoons vanilla extract
Berries, for serving
Ice cream or whipped cream, for serving

Steps:

  • In a small pan, simmer butter over low heat until light brown and toasty, 8 to 10 minutes. Strain and set aside.
  • In a food processor, rapidly pulse pecans, confectioners' sugar and 1/4 cup granulated sugar until finely ground.
  • Sift flour and baking powder together. Mix in cornmeal and salt. Mix in pecan-sugar mixture.
  • Whisk egg whites and vanilla together just to combine and whisk into dry ingredients. Whisk in melted butter. Refrigerate batter at least three hours or overnight.
  • Heat oven to 325 degrees. Thickly butter 10 four-inch tartlet pans or a muffin-top tin. Dust well with cornmeal. Fill each a little more than halfway. If you have extra batter, make a second batch.
  • Bake until golden, 18 to 20 minutes. Cool 5 to 10 minutes in pans, then immediately turn out on a rack. Serve warm, topped with berries (if you like, stir with a little sugar and set aside for a few minutes), ice cream or whipped cream.

Nutrition Facts : @context http, Calories 426, UnsaturatedFat 13 grams, Carbohydrate 40 grams, Fat 28 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 14 grams, Sodium 206 milligrams, Sugar 24 grams, TransFat 1 gram

COCONUT CORNMEAL PANCAKES



Coconut Cornmeal Pancakes image

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

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg, lightly beaten
3/4 cup milk
3/4 cup water
1/2-1 teaspoon coconut extract
1 tablespoon melted butter (or substitute virgin coconut oil)
1 cup grated coconut

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

CORN BREAD PANCAKES WITH BUTTER-PECAN SYRUP



Corn Bread Pancakes with Butter-Pecan Syrup image

Enjoy these delicious cornbread pancakes topped with butter and pecan syrup - ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 8

Number Of Ingredients 11

2 tablespoons butter or margarine
1/3 cup chopped pecans
3/4 cup maple-flavored syrup
1 1/4 cups Gold Medal™ all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups milk
1/4 cup vegetable oil
1 egg, beaten

Steps:

  • In 1-quart saucepan, melt butter over medium heat. Add pecans; cook, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat.
  • Heat griddle or skillet over medium-high heat or to 375°F. If necessary, brush griddle with vegetable oil before batter for pancakes is added (or spray with cooking spray before heating).
  • In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.
  • For each pancake, pour about 1/4 cup batter from cup or pitcher onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other sides 2 to 3 minutes longer or until golden browned. Serve with syrup.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 20 g, TransFat 0 g

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.

BANANA PECAN CORNMEAL PANCAKES



Banana Pecan Cornmeal Pancakes image

Categories     Blender     Breakfast     Brunch     Vegetarian     Quick & Easy     Banana     Pecan     Cornmeal     Pan-Fry     Gourmet     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 10 pancakes

Number Of Ingredients 11

1 very ripe medium banana (about 1/2 pound)
1/2 cup plus 1 tablespoon all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup yellow cornmeal
3/4 cup milk
1 large egg
1/3 cup pecans, toasted lightly and chopped
vegetable oil for brushing griddle
Accompaniment: pure maple syrup, heated

Steps:

  • Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans.
  • Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
  • Serve pancakes with syrup.

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THREE FAVORITE PANCAKE RECIPES (BUCKWHEAT, CORNMEAL & WHOLE …
2011-02-25 In a separate bowl, whisk together buttermilk, milk, butter and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy). Heat a griddle or large cast iron skillet over medium heat. Grease lightly with butter. Spoon batter onto griddle 1/3 cup at …
From simplebites.net


CORNMEAL PANCAKES | FLUFFY, SAVORY AND SLIGHTLY SWEET
2017-08-02 Preheat a large cast iron or nonstick skillet over medium heat, or heat a griddle according to the manufacturer’s directions. In a blender, place the milk, honey, melted butter, eggs, cornmeal, flour, xanthan gum, baking powder, and salt. Blend until smooth. The batter should be pourable. Grease the hot skillet or pan with about 1 tablespoon ...
From glutenfreeonashoestring.com


LEMON CORNMEAL PANCAKES | CORNMEAL PANCAKE RECIPE
2012-03-30 The pancakes are thick, hearty, with a refreshing lemon kick. We served them hot off the griddle with a dab of butter and pure maple syrup. I was in pancake heaven. I wanted to eat the entire stack because they were so good, but I …
From twopeasandtheirpod.com


CORNMEAL PANCAKES RECIPE {BROWN SUGAR MAPLE SYRUP ... - TASTES …
2021-11-18 Make the pancakes: In a large bowl, use a whisk to combine the flour, cornmeal, sugar, baking soda, baking powder and salt. In a medium bowl, whisk together the buttermilk, eggs and vegetable oil. Add the buttermilk mixture to …
From tastesoflizzyt.com


CORNBREAD PANCAKES WITH HONEY BUTTER SYRUP - COOKING CLASSY
2012-01-27 Melt butter in a large saucepan over medium low heat , stir powdered sugar and honey and whisk until combine. Mix in buttermilk. Bring mixture just to a boil stirring constantly, then remove from heat and stir in 1/2 tsp baking soda. Stir …
From cookingclassy.com


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Top Asked Questions

How to make cornbread pancakes at home?
Cornbread pancakes are a family favorite! Pancakes: Preheat a medium non-stick pan on medium/high heat. In a large bowl whisk together the flour, cornmeal, baking soda, baking powder, sugar, and salt. In a separate bowl whisk the buttermilk, egg, and melted butter. Add the liquid mixture to the dry one and combine them together.
How to make the best baked cornbread?
Preheat a medium non-stick pan on medium/high heat. In a large bowl whisk together the flour, cornmeal, baking soda, baking powder, sugar, and salt. In a separate bowl whisk the buttermilk, egg, and melted butter. Add the liquid mixture to the dry one and combine them together. Spray the pan and pour in ⅓ cup of the mixture.
What is the recipe for a cake with buttermilk?
In a large bowl whisk together the flour, cornmeal, baking soda, baking powder, sugar, and salt. In a separate bowl whisk the buttermilk, egg, and melted butter. Add the liquid mixture to the dry one and combine them together. Spray the pan and pour in ⅓ cup of the mixture.

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