Old Fashioned Cornmeal Pancakes Small Batch Recipes

FLUFFY CORNMEAL PANCAKES

Fluffy Cornmeal Pancakes image

Fluffy, light, and easy-to-make, Cornmeal Pancakes are a tasty twist on classic pancakes. | One Bowl Recipe. No buttermilk. No need to whip egg whites!

Provided by Elizabeth

Time 30m

Number Of Ingredients 11

Ingredients

1 cup finely ground cornmeal ((5 ounces cornmeal; 142 grams))
1 cup all-purpose flour ((4 ½ ounces; 127 grams))
3 tablespoons granulated sugar ((1 ⅓ ounces 38 grams))
1 tablespoon baking powder
½ teaspoon salt
2 large eggs ((out of shell: about 4 ounces; 113 grams))
1 cup milk ((8 ounces; 226 grams))
¼ cup vegetable oil
Nonstick cooking spray or vegetable oil for greasing the griddle
Butter
Maple syrup

Steps:

Make the Batter. Whisk cornmeal, flour, granulated sugar, baking powder, and salt together in a medium mixing bowl. Add the eggs, milk, and vegetable oil. Whisk until smooth.
Heat the Griddle. Lightly oil a nonstick griddle. Heat griddle over medium-high heat. P
Cook the Pancakes. Pour batter, approximately ¼ cup, onto griddle. Batter should sizzle when it hits the pan. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1 to 1 ½ minutes.
Serve. Serve with butter and syrup, if desired.
Keep Pancakes Warm: To keep warm, preheat oven to 200 degrees F. Place cooked pancakes on a parchment-lined baking sheet.

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

Ingredients

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.

GRANDMA MARY'S CORNMEAL PANCAKES

Grandma Mary's Cornmeal Pancakes image

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

Ingredients

½ cup white sugar
½ cup oil
2 large eggs
2 cups all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup milk, or more as needed
1 tablespoon vegetable oil

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

SWEET CORNMEAL PANCAKES

Sweet Cornmeal Pancakes image

The healthiest pancakes your kids will LOVE. I felt somewhat guilty serving 'cake' to my kids for breakfast and found this recipe. Even my 2 year old gobbles up at least two or three of em!! I freeze the leftovers between wax paper and pop them in the toaster for quick serving.

Provided by integrity1st

Categories Breakfast

Time 45m

Yield 10 pancakes

Number Of Ingredients 7

Ingredients

1 1/3 cups cornmeal
1 1/4 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk (or 2 cups of milk with 2 tbsp. vinegar in it)
2 eggs
4 tablespoons butter or 4 tablespoons margarine

Steps:

place cornmeal, flour, salt, and baking soda in a bowl mix buttermilk and eggs (Mix milk and vinegar and let sit for 10 minutes then add eggs to mixture and stir if not using buttermilk) add wet ingredients to dry ingredients then stir in melted butter.
stir.
pour batter on lighty greased pan or griddle.
flip when suface bubbles appear.
Serve with maple syrup or regular pancake sryrup.

Nutrition Facts : Calories 190.8, Fat 6.8, SaturatedFat 3.6, Cholesterol 56.5, Sodium 399.6, Carbohydrate 26.9, Fiber 1.6, Sugar 2.6, Protein 5.9

JORDAN'S CORNMEAL PANCAKES

Jordan's Cornmeal Pancakes image

Named in honor of my brother-in-law who never cared much for anything homemade until he tried my cornmeal pancakes. This is a simple recipe for a hearty breakfast, lunch, or dinner. Serve with maple syrup and a tall glass of milk!

Provided by cyndib

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

½ cup all-purpose flour
½ cup yellow cornmeal
¼ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup milk
1 large egg
1 tablespoon vegetable oil

Steps:

Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl with a fork.
Combine milk, egg, and oil in another bowl with a fork. Mix wet and dry ingredients together.
Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cup spoonfuls onto the griddle and cook until bubbles form and the 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 155.2 calories, Carbohydrate 26.6 g, Cholesterol 32.6 mg, Fat 3.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 251.6 mg, Sugar 9.6 g

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