CORNBREAD PANCAKES
These are my family's favorite pancakes. I modified the directions from the back of a package of corn muffin mix and the results are delicious!
Provided by Nanita
Categories Breads
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat griddle until water drops"dance" when dropped on surface.
- Combine corn bread mix and baking mix in bowl, stirring with a wire whisk to break up any lumps.
- Add egg and milk.
- Mix everything together with whisk just enough to combine, don't overmix or pancakes will be tough.
- Cook pancakes on griddle.
- Serve with butter and syrup or honey.
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.
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
SOUTHERN CORNBREAD
This is an easy, traditional, slightly sweet Southern cornbread. I often make a batch to use in my homemade stuffing/dressing casserole. It freezes well after cooking.
Provided by BeachGirl
Categories Breads
Time 30m
Yield 1 9x9 inch pan, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Spray 9x9-inch baking pan with Bakers' Joy or grease and flour.
- In large bowl, add all dry ingredients and mix well.
- Add liquid ingredients and stir by hand just enough to mix; do not over-mix.
- Pour into prepared pan.
- Bake 20-25 minutes or until top is lightly browned.
- Cut into nine 3-inch squares.
- Variation: Substitute non-fat buttermilk for the skim milk and add 1/2 tsp. baking soda.
Nutrition Facts : Calories 188.6, Fat 7.2, SaturatedFat 0.7, Cholesterol 21.2, Sodium 278.2, Carbohydrate 27.1, Fiber 1.4, Sugar 4.4, Protein 4.2
CORNBREAD PANCAKES WITH FRESH STRAWBERRY SYRUP
These are for sure the lightest, fluffiest cornbread pancakes of all time! By partially cooking the cornmeal before cooking the pancakes, there's no gritty or bitter aftertaste that you sometimes get with uncooked cornmeal. Serve with a dollop of homemade crème fraîche or sour cream.
Provided by Chef John
Categories Pancakes
Time 1h35m
Yield 3
Number Of Ingredients 13
Steps:
- Place strawberries in a saucepan over medium-high heat. Stir in sugar, water, and lemon juice and bring to a simmer. Lower heat to medium and cook, stirring occasionally, until strawberries are very soft, and the syrup starts to thicken, 15 to 20 minutes.
- Remove from the stove and carefully pass through a mesh sieve into a bowl. Discard any seeds and fibrous bits that are left in the sieve. Let syrup cool for 15 minutes, then cover and store in the refrigerator until needed.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl until all ingredients are well incorporated; set aside.
- Place buttermilk, cornmeal, and 2 tablespoons butter in a saucepan over medium heat. Stir with a whisk until butter melts and mixture starts to simmer. Once simmering, cook and stir until very thick, about 2 minutes. Remove from the heat and cool for 10 minutes.
- Whisk eggs into the cooled cornmeal mixture until incorporated. Add the reserved flour mixture and stir with a spatula until well combined and no flour remains in the saucepan; batter will be thick but still scoopable.
- Melt 1 tablespoon butter in a skillet over medium heat. Working in batches, scoop 1/3 cup batter for each pancake into the hot skillet and press them down with the back of a spatula to flatten out. Cook until the outside edges start to look a little dry, about 3 to 4 minutes. Flip and repeat on the other side until pancakes are cooked through, another 3 to 4 minutes. Repeat to cook remaining pancakes, adding more butter to the skillet as necessary.
- Top warm pancakes with strawberry syrup.
Nutrition Facts : Calories 744.4 calories, Carbohydrate 130.7 g, Cholesterol 160.3 mg, Fat 17.9 g, Fiber 6.2 g, Protein 17.5 g, SaturatedFat 9.3 g, Sodium 1299.2 mg
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