GRANDMA MARY'S CORNMEAL PANCAKES
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 It tastes amazing and was originally made by my great-grandma Mary who made them when she couldn't afford anything more than cornmeal.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
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
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.
GRANDMA'S BUTTERMILK PANCAKES
"I always knew my grandmother's buttermilk pancakes were special," says Christopher Hirsheimer. "I loved them, and I loved to help her in the kitchen. My first job was to separate the eggs for her. Then I'd whip up the whites into thick, billowy mounds. Finally, she would start heating the griddle and would test it by flicking water on it, and when little beads danced across the hot metal, it was time to begin. Standing at her post at the stove, she flipped batch after batch until our big hungry family was fed."
Provided by Canal House
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Lightly grease a cast-iron pan or griddle with vegetable oil, wiping off excess with a paper towel. In a medium mixing bowl, whisk the egg yolks into the buttermilk, then whisk in the butter. In another bowl, sift together the flour, sugar, baking powder, baking soda, and salt, then sift these dry ingredients into the buttermilk mixture. Lightly whisk together until the batter is just mixed (a few lumps won't hurt). In a clean mixing bowl, beat the egg whites with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don't overwork the batter; keep it light and fluffy.
- Heat the griddle over medium-high heat until hot. (To test, flick a bit of water onto the pan; it'll bead up and dance if it's hot enough.) Pour about 1/4 cup of batter onto the griddle. Cook until little holes appear on the surface and the cooked side of the pancake is golden brown (lift the edge to check), about 1 minute on each side. Don't worry if the first one or two don't turn out well-that's normal. Continue making pancakes, regreasing the pan as needed. Stack pancakes on a plate, slather generously with butter, and pour on a few good glugs of real maple syrup. Makes 4 batches of 3 pancakes (4" in diameter).
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.
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.
CORNMEAL PANCAKES
Provided by Florence Fabricant
Categories breakfast, easy, quick, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
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.
GRANDMA'S PANCAKES
This has been in the family for a while, don't know were it came from, was just passed around and around for 50yrs or more..lol.. i have tried a lot of other recipes but this one is still the best . you get thick cake pancakes and they rise very well we measured once and they were up to 3/4 in thick. This is a very plain recipe sometime i omit the vanilla and/or add fruit and or nuts.. If the batter is a little thicker than you like it , just add more milk, just be careful not to add to much ad they will not rise as much and be more like a flapjack(thin and chewy).
Provided by Ravenn2
Categories High In...
Time 15m
Yield 15-20 pancakes, 16 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a bowl, mix well or even sift together flour,salt and sugar, baking
- powder, .
- 2. after dry ingredients are mixed make a deep hole in the center, set aside.
- 3. take the milk, egg and melted butter and blend together.
- 4. Take the milk mixture and pour in the middle of the dry ingredients
- make sure your batter is completely mixed together.
- 5. Heat a lite greased griddle ,medium heat. make sure your pan is hot.
- BEFORE pouring the batter.
- 6. Ladle out the batter to the pan, depending on the size of cakes you
- want to use a 1/4- 1/2c for each pancake.
- 7. top with your favorite topping and serve immediately.
- 8. ENJOY.
Nutrition Facts : Calories 163.9, Fat 6.5, SaturatedFat 3.8, Cholesterol 40, Sodium 442.9, Carbohydrate 21.8, Fiber 0.6, Sugar 1.7, Protein 4.5
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