Jiffy Mix Cornmeal Pancakes Recipes
CORNBREAD PANCAKES
These pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy!
Provided by CocoBean
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
- Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 38.9 g, Cholesterol 95.2 mg, Fat 10 g, Fiber 1.3 g, Protein 8.1 g, SaturatedFat 5.4 g, Sodium 550.4 mg, Sugar 8.5 g
CORN MUFFIN PANCAKES
This is an easy pancake recipe that uses muffin mix as its main ingredient. These pancakes can be served with syrup or a smidge of butter. My kids love them! Use different flavors of muffin mix to make different flavors of pancakes.
Provided by heather duncan
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a skillet with cooking spray and place over medium-high heat.
- Whisk together the muffin mix, flour, baking powder, egg, milk, and cooking oil until smooth.
- Pour 1/4 cup of batter into skillet. Cook pancake until bubbles form on top and bottom is golden brown, 1 to 2 minutes; flip and cook until bottom side reaches same golden-brown color of top of pancake. Repeat until batter is completely used.
Nutrition Facts : Calories 326.4 calories, Carbohydrate 40.8 g, Cholesterol 81.8 mg, Fat 14.4 g, Fiber 1.6 g, Protein 8.8 g, SaturatedFat 3.6 g, Sodium 1163.8 mg, Sugar 3 g
ZUCCHINI-CORNMEAL PANCAKES
Steps:
- Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., Whisk flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and onion. Add to dry ingredients, stirring just until moistened. Fold in zucchini., Lightly grease a griddle with cooking spray; preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.
Nutrition Facts : Calories 314 calories, Fat 6g fat (3g saturated fat), Cholesterol 103mg cholesterol, Sodium 973mg sodium, Carbohydrate 52g carbohydrate (16g sugars, Fiber 2g fiber), Protein 12g protein.
BLUEBERRY CORNMEAL PANCAKES
These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. -Carolyn Eskew, Dayton, Ohio
Provided by Taste of Home
Time 30m
Yield 10 pancakes.
Number Of Ingredients 4
Steps:
- In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.
Nutrition Facts : Calories 251 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 454mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.
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
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.
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