Cornmeal Pancakes With Rasperry Compote Recipe 465

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CORNMEAL PANCAKES



Cornmeal Pancakes image

These cornmeal pancakes with buttermilk are light and fluffy and perfect for breakfast or brunch.

Provided by Stephanie Kay

Categories     Breakfast

Time 30m

Number Of Ingredients 12

3/4 cup all-purpose flour
3/4 cup cornmeal, fine-ground
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 eggs
3 tablespoons butter, melted, plus more for cooking
3 cups strawberries, diced
2 tablespoons sugar (optional)
1/2 lemon, juiced

Steps:

  • Place the diced strawberries, sugar, and lemon juice in a small saucepan on medium heat. Bring to a simmer and cook, stirring frequently, until the strawberries release their liquid to create a syrup-like texture, about 12-15 minutes. While the strawberry compote is cooking, make the pancakes.
  • In a large bowl, add the flour, cornmeal, sugar, baking powder, baking soda, and salt, and stir to combine.
  • In a medium bowl, add the buttermilk, eggs, and melted butter, and whisk until well combined.
  • Transfer the buttermilk mixture to the flour mixture, and stir gently until well mixed.
  • Heat a griddle or pan to medium heat, add a knob of butter, and allow to melt. Working in batches, add a 1/4 cup of the batter to the grilled or pan and cook until golden brown, roughly 1-2 minutes. Flip and cook until golden brown on the other side, about 1 minute.
  • Continue this process until all of the batter is done. You can store the cooked pancakes in the oven at 200°F to keep them warm.
  • Once complete, serve the pancakes with strawberry compote and/or maple syrup or honey.

Nutrition Facts : ServingSize 1 pancake, Calories 141 calories, Sugar 4 grams, Fat 6 grams, Carbohydrate 19 grams, Fiber 1 gram, Protein 4 grams

CORNMEAL PANCAKES WITH RASPERRY COMPOTE



Cornmeal Pancakes with Rasperry Compote image

I haven't made pancakes from a boxed mix in years, because scratch pancakes aren't all that difficult to make. I love the idea of adding cornmeal to pancake batter. Since I had fresh raspberries, I made a raspberry compote to serve with this. The pancakes are incredibly delicious, fluffy and tender, with a nice subtle crunch from the corn meal. The notes of vanilla adds just the right amount of sweetness. Of course, using pure maple syrup is an added bonus. We love this recipe!

Provided by Debby - www.AFeastfortheEyes.net

Categories     Breakfast     Brunch

Time 28m

Number Of Ingredients 12

1 1/2 cups yellow cornmeal ((heaping cups ))
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
2 1/4 cups whole milk (plus more if needed for thinning)
1 tablespoon white vinegar
1 tablespoon vanilla
2 large eggs
4 tablespoons salted butter (melted, plus additional melted butter for the skillet)
Pats of butter (for serving)
Maple syrup (for serving, optional)

Steps:

  • *Clearjel is a product that I buy either on the King Arthur Flour website, or Amazon carries it. I use this for making my berry pie filling. I whisk 1 tablespoon to every cup of sugar before adding it to my berries. Clearjel always gives me perfectly thickened and well set fruit pie filling, without clumping-- and, like the name says, my fillings are clear and not cloudy (as cornstarch tends to do). You can use cornstarch, but I tend to whisk it into some water to remove all lumps before adding to my fruit.
  • Wash and drain raspberries. (If frozen, I still rinse them with warm water to separate them) Place in a saucepan on medium-high heat. Bring to a gentle boil, and reduce heat until just simmering.
  • Gently crush the berries to break them up a bit (I use a potato masher). Simmer until the fruit has thickened. Remove from heat allow to come to room temperature.
  • Whisk together the cornmeal, flour, sugar, baking powder and salt in a bowl.
  • In a separate bowl, whisk the milk, vinegar, vanilla and eggs.
  • Pour the milk mixture into the dry ingredients, stirring gently.
  • Stir in the melted butter.
  • If the batter is overly thick, splash in a small amount of milk.
  • Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side.
  • Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed
  • Stack some pancakes for each serving, placing a pat of butter on top. Drizzle raspberry compote over the top.
  • Note: Yes, you can substitute blueberries or blackberries, if you wish. Any leftover compote should be stored in an airtight container and refrigerated up to a week.

CORNMEAL-CRANBERRY PANCAKES



Cornmeal-Cranberry Pancakes image

Provided by Jill Santopietro

Categories     breakfast, sauces and gravies, main course

Time 2h

Yield Makes about 24 4-inch pancakes

Number Of Ingredients 22

2 gala apples
2 Granny Smith apples
1/2 cup packed light brown sugar
1/2 teaspoon salt
3/4 teaspoon pumpkin-pie spice
2 cups apple cider
2 teaspoons cornstarch
2 teaspoons cream cheese
2 tablespoons sugar
1/2 cup heavy cream
1/2 tablespoon butter
Salt
10 tablespoons butter, cut into chunks, plus more for greasing pan
2 cups milk
4 large eggs
2 cups flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 tablespoons plus 2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups chopped fresh cranberries
Maple syrup, optional

Steps:

  • Peel, core, quarter and cut the apples into 1-inch pieces. Place the apples, sugar, salt, spice, cider and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and simmer until the apples are soft and the juices thick, about 75 minutes. In a small bowl, dissolve the cornstarch in 2 teaspoons water. About 5 minutes before the compote is done, stir the cornstarch mixture into the apples. Keep warm.
  • Place the cream cheese in a bowl and set aside. In a small saucepan, cook the sugar over medium-high heat to a dark caramel, swirling the pan as it begins to brown to distribute the sugar. Do not stir. Off the heat, carefully whisk in the cream and butter. Return to low heat, add a pinch of salt and simmer until the solids dissolve. Stir 3 teaspoons of caramel sauce into the cream cheese. Mix until the cream cheese dissolves, then whisk this mixture back into the caramel sauce. Keep warm.
  • In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in 1/2 cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble.
  • Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on it sizzle. Lightly grease the pan with butter, then add 3 to 4 tablespoons batter to make a 4-inch pancake. As soon as the batter sets, sprinkle the top with cranberries. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve topped with apple compote and lightly drizzled with caramel-butter sauce or maple syrup.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 275 milligrams, Sugar 13 grams, TransFat 0 grams

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.

RASPBERRY CORNMEAL PANCAKES (WW)



Raspberry Cornmeal Pancakes (Ww) image

Make and share this Raspberry Cornmeal Pancakes (Ww) recipe from Food.com.

Provided by caitlinu

Categories     Breakfast

Time 10m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 6

1 cup reduced-fat baking mix
1 cup yellow cornmeal
1 1/4 cups low-fat milk (1%)
1 large egg, lightly beaten
3 tablespoons pure maple syrup
1 cup raspberries (fresh or frozen)

Steps:

  • combine all the ingredients except for raspberries in a medium bowl. gently stir in raspberries.
  • spray a nonstick skillet with cooking spray and set over medium heat. pour heaping 1/4 cupfulls of the batter onto the skillet. cook until bubbles appear and the edges of the pancakes look dry, 2-3 minutes.
  • turn and cook until golden brown, about 2 minutes.
  • makes a total of 12 pancakes.

Nutrition Facts : Calories 215.9, Fat 3.3, SaturatedFat 1, Cholesterol 56.7, Sodium 63.4, Carbohydrate 41.1, Fiber 4.2, Sugar 14.5, Protein 7

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

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