Polenta Pancakes Recipes

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CINNAMON POLENTA PANCAKES



Cinnamon Polenta Pancakes image

Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.

Categories     pancakes     polenta pancakes     holiday breakfast     cinnamon pancakes     cornmeal pancakes     Marisa May

Time 30m

Yield 4

Number Of Ingredients 11

1 1/4 c. all-purpose flour
3/4 c. cornmeal
1 tbsp. sugar
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
1 c. low-fat buttermilk
2 large eggs
1/4 c. olive oil
1/4 c. water

Steps:

  • In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda, and salt. In a bowl, whisk the buttermilk with the eggs, olive oil, and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
  • Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.

Nutrition Facts : Calories 416 calories

POLENTA PANCAKES



Polenta Pancakes image

Provided by Mark Bittman

Categories     breakfast, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 cup cornmeal
Salt
1 tablespoon sugar, optional
1 1/2 cups flour
1 teaspoon baking powder
2 eggs
1 1/4 cups milk, more as needed
Butter or olive oil as needed

Steps:

  • Combine cornmeal in a small saucepan with 1 1/2 cups water and a pinch of salt. Whisk until smooth while bringing to a boil over medium heat, then continue to stir for about 10 minutes. Turn heat off and let cool.
  • Heat a griddle or large skillet over medium-low heat. In a bowl, mix sugar, flour, baking powder and a little salt. Beat eggs into cornmeal, then stir in milk. Add to flour mixture and stir to combine, adding milk if necessary to make a batter.
  • Add about 1 tablespoon butter or oil to griddle. When hot, add batter by large spoon. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and brown second side. Repeat, using more butter or oil.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 3 grams, Carbohydrate 55 grams, Fat 7 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 4 grams, TransFat 0 grams

POLENTA PANCAKES WITH WARM BERRY SAUCE



Polenta Pancakes with Warm Berry Sauce image

Provided by Food Network

Time 1h30m

Yield 12 pancakes, 6 servings

Number Of Ingredients 18

1 1/2 cups coarse-ground cornmeal
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 eggs, beaten
4 cups buttermilk
1/4 cup unsalted butter, melted
1 cup raspberries
1 cup blueberries
1 cup blackberries
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Pancakes:
  • Place dry ingredients in a stainless steel bowl and whisk to combine. Fold in eggs and buttermilk with a spoon or rubber spatula. Stir in melted butter and set aside batter to rest for at least 1 hour.
  • Heat a nonstick griddle over medium heat. Ladle pancake batter onto hot griddle, in batches as necessary, and cook until bubbles form around the edges. Flip pancakes and continue cooking on second side until set and golden brown. Keep warm in a 200 degree F oven until ready to serve.
  • Sauce:
  • In a saucepan, combine berries, sugar, vanilla, cinnamon, and nutmeg and bring to a boil. In a small bowl, combine cornstarch and water, stirring until it dissolves. Add the cornstarch slurry to the sauce to thicken. Stir until smooth and simmer slowly for 2 to 3 minutes.
  • To serve, stack 2 pancakes on a plate and top with 4 tablespoons of sauce.

HARD POLENTA CAKES



Hard Polenta Cakes image

Provided by Anne Burrell

Categories     appetizer

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup milk
2 cups water
Pinch cayenne pepper
1 bay leaf
Kosher salt
1 cup polenta
4 sage leaves, finely chopped
1/4 cup mascarpone
Extra-virgin olive oil
4 tablespoons grated Parmigiano

Steps:

  • In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it.
  • Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone.
  • Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!)
  • When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot.
  • What a corncake!!!!

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