Cornmealpancakes Recipes

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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



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

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007

Provided by The Daycare Lady

Categories     Quick Breads

Time 25m

Yield 4 , 4 serving(s)

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 eggs
1 1/3 cups milk
1/4 cup canola oil
pancake syrup

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the 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 form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.

FRESH CORN PANCAKES



Fresh Corn Pancakes image

Provided by Ina Garten

Time 45m

Yield 20 to 22 pancakes

Number Of Ingredients 15

1 cup fine yellow cornmeal, such as Quaker
1/2 cup stone-ground cornmeal, such as Bob's Red Mill
1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk, shaken
6 tablespoons (3/4 stick) unsalted butter, melted
2 extra-large eggs
1/2 teaspoon Sriracha
3 cups fresh corn kernels (4 ears) (see Cook's Note)
3 tablespoons minced fresh chives, plus extra for serving
1 1/2 tablespoons seeded, minced jalapeno pepper
8 tablespoons (1 stick) clarified butter, for frying (see Cook's note)

Steps:

  • Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
  • In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
  • Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.

CORNMEAL PANCAKES



Cornmeal Pancakes image

We added cornmeal mix to Bisquick for classic cornmeal pancakes that can be ready for maple syrup in just 25 minutes.

Provided by By Angie McGowan

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 9

3/4 cup Original Bisquick™ mix
3/4 cup self-rising white or buttermilk cornmeal mix
1/2 cup yellow cornmeal
1 cup buttermilk
2 eggs
2 tablespoons sugar
2 tablespoons vegetable oil or bacon drippings
Additional vegetable oil or bacon drippings
Real maple or maple-flavored syrup

Steps:

  • In large bowl, stir together Bisquick mix, cornmeal mix and cornmeal with whisk. Add buttermilk, eggs, sugar and 2 tablespoons oil; stir with whisk just until blended. Let stand 5 minutes.
  • Meanwhile, heat griddle or skillet over medium-low heat (325°F). Brush with oil (add more oil as needed during cooking). For each pancake, pour 1/4 cup batter onto hot griddle. Cook 3 to 5 minutes or until bubbles form on top. Turn; cook other side until golden brown.
  • Serve pancakes with syrup.

Nutrition Facts : ServingSize 1 Serving

CORNMEAL-BLUEBERRY PANCAKES



Cornmeal-Blueberry Pancakes image

Pancakes are so easy to make that they encourage experimentation. Enter this cornmeal-blueberry variation, which feels like a weekend treat but is well suited for the weekday morning rush. Here, 1/2 cup of cornmeal is swapped out for a portion of the all-purpose flour, giving the pancake a wonderful texture. Make sure to dust the blueberries in flour before adding them to the batter; it will ensure even distribution of the fruit across the pancakes.

Provided by Alison Roman

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/2 cup/80 grams cornmeal
1 1/2 cups/192 grams all-purpose flour
3 tablespoons/45 grams sugar
1 1/2 teaspoons/6 grams baking powder
1 1/2 teaspoons/9 grams baking soda
1 1/4 teaspoons kosher salt
2 1/2 cups buttermilk
2 large eggs
3 tablespoons/43 grams unsalted butter, melted
1 1/2 cups blueberries
Vegetable, canola or coconut oil for the skillet

Steps:

  • Heat the oven to 325 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat. (Lumps are fine.) Coat your blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
  • Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
  • Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.

Nutrition Facts : @context http, Calories 499, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1065 milligrams, Sugar 25 grams, TransFat 0 grams

CORN PANCAKES



Corn Pancakes image

Fresh corn kernels give these pancakes their sweet taste and robust texture.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Number Of Ingredients 6

1/2 cup flour
3/4 teaspoon coarse salt
1 large egg
1/3 cup milk
2 cups corn kernels
2 tablespoons canola oil

Steps:

  • In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
  • Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.

EASY CORNMEAL BUTTERMILK PANCAKES



Easy Cornmeal Buttermilk Pancakes image

These pancakes have a great texture, flavour and have a picture perfect presentation. The ratio of cornmeal to flour is high in these pancakes creating a nice almost crisp outside with a soft inside. Recipe created by me.

Provided by LUv 2 BaKE

Categories     Breakfast

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6

1/3 cup flour
3/4 teaspoon baking soda
1 1/8 cups cornmeal
1 egg, beaten
1 1/8 cups 1% fat buttermilk (or 1 1/8 cups skim milk plus lemon juice)
1 teaspoon vanilla

Steps:

  • Combine flour, baking soda and cornmeal.
  • Add egg, buttermilk and vanilla.
  • Stir until just mixed.
  • Pour by 1/4 cup into a hot pan.
  • Cook until bubbles appear, flip.
  • Makes about 10 pancakes.
  • I put 1 serving as one pancake.
  • Note: This recipe is very versatile; If you like sweeter pancakes, add 1 tbsp of sugar; These are also good with 1 cup of blueberries, or try any other kind of fruit; Cinnamon may also be added for extra flavour.

Nutrition Facts : Calories 84.2, Fat 1.2, SaturatedFat 0.4, Cholesterol 19.7, Sodium 135.4, Carbohydrate 15.1, Fiber 1.1, Sugar 1.5, Protein 3.1

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.

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.

BUTTERMILK CORNMEAL PANCAKES



Buttermilk Cornmeal Pancakes image

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

6 large eggs
2 1/2 cups buttermilk
2 1/4 cups yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
8 tablespoons (about) butter, melted
Pure maple syrup

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.

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