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.
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.
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.
WEIGHT WATCHERS CORNMEAL PANCAKES
I got this recipe of off the Weight Watchers website. It is pretty simple to make and my husband likes it better than any store bought mix. I replaced the molasses in the recipe with maple syrup since I didn't have any molasses at the time. These pancakes are a Sunday favorite. Each pancake is 2 Weight Watchers points
Provided by MuldersGirl
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Lightly spoon flour into a dry measuring cup, level with a knife.
- Combine flour and next five ingredients in a large bowel, stir with whisk.
- Combine egg and next three ingredients in a bowl.
- Add egg mixture to flour mixture, stirring until well blended.
- Spoon 1/4 cup batter for each pancake onto a hot nonstick skillet.
- Turn pancakes when tops are covered with bubbles and edges look cooked.
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.
BUTTERMILK CORNMEAL PANCAKES
Categories Milk/Cream Egg Breakfast Brunch Vegetarian Kid-Friendly Quick & Easy Cornmeal Pan-Fry Bon Appétit Small Plates
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat oven to 250°F. Beat eggs in large bowl to blend. Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt. Beat until smooth. Mix in 6 tablespoons melted butter.
- Add 1/2 tablespoon melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes until golden brown on bottom and some bubbles begin to break around edges, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary. Serve pancakes with syrup.
BUTTERMILK CORNMEAL PANCAKES
These buttermilk cornmeal pancakes are an Iceman race breakfast favorite.
Provided by Sharperjme
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine cornmeal, whole wheat flour, baking soda, and salt in a medium bowl.
- Combine buttermilk, egg, honey, and safflower oil in another bowl. Stir until well combined, then quickly mix into the dry ingredients. Set aside until cornmeal has softened, about 10 minutes. Gently stir in blueberries.
- Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cupfuls batter onto the griddle. Cook until bubbles form and 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 274.3 calories, Carbohydrate 46.3 g, Cholesterol 35.9 mg, Fat 7 g, Fiber 2.9 g, Protein 7.5 g, SaturatedFat 1.1 g, Sodium 313.5 mg, Sugar 14 g
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