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 AND SAUSAGE SYRUP
These cornmeal pancakes with sausage-flavored syrup are the best way to start a new day.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- Cut sausage links into 1/2-inch pieces. In 1 1/2-quart saucepan, cook sausage pieces over medium heat, stirring frequently, until golden brown. Add syrup; heat to boiling, stirring constantly. Keep warm while making pancakes.
- In medium bowl, stir Bisquick mix, cheese, cornmeal, milk and eggs with wire whisk or fork until blended.
- Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
- For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.
Nutrition Facts : Calories 700, Carbohydrate 85 g, Cholesterol 145 mg, Fat 3, Fiber 1 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 28 g, TransFat 1 1/2 g
CORNMEAL PANCAKES WITH SAUSAGE AND BACON CHILI
Steps:
- Cook the bacon to brown, stirring often. Remove from pan keeping the fat in the pan. Cook the sausage breaking it apart and stirring, until browned and cooked through. Remove from pan. Remove excess fat from the pan so there is only a thin layer.
- Add the butter to the pan and cook the onion and jalapeno for about 5 minutes. Add the garlic, chili powder, and cumin and cook 2 minutes. Add the meats back to the pan and stir and cook for 3 minutes. Add the tomato, milk, stock, coffee, oregano, and some salt and stir well. Bring to a simmer and cook about 2 hours.
- Mix all the dry ingredients in one bowl and the wet in another. Whisk the wet ingredients really well to combine. Add them to the dry ingredients and stir well. Add a little more liquid if needed.
- Griddle the pancakes, a few at a time or as many as you can fit in your pan or griddle, on both sides to lightly brown and cook through. As you finish, put them into the oven on low heat to stay warm while you finish the remaining pancakes.
- To serve, put the pancakes on a plate and top with a big scoop of chili and whichever of the other toppings you want.
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
JORDAN'S CORNMEAL PANCAKES
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
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
CORNMEAL PANCAKES WITH BLUEBERRY MAPLE SYRUP
This recipe is a unique twist on an everyday breakfast favorite. My friend found this recipe in the Food Network Kitchen's Cookbook, and was just dying to try it. I think the blueberry syrup would be great on ANY pancakes, even if you don't have the extra time to make these
Provided by Kozmic Blues
Categories Breakfast
Time 20m
Yield 16 pancakes
Number Of Ingredients 17
Steps:
- Preheat oven to 200 degrees.
- Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
- In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
- Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
- Whip egg whites until they have soft peaks.
- Fold the whipped egg whites into the batter.
- Heat a large nonstick skillet over medium heat.
- Lightly coat the surface with butter.
- Pour about 1/4 cup of the batter into the skillet for each pancake.
- Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
- Flip pancakes and cook for another minute or so on the other side.
- Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
- Serve pancakes with warm blueberry syrup.
- For the syrup:.
- toss the blueberries and maple syrup in a small saucepan.
- Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
- Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.
RUSTIC CORNMEAL PANCAKES DAPPLED WITH AMERICAN BREAKFAST SAUSAGE AND SLICKED WITH MAPLE SYRUP
The advantage of including the sausage in the pancake batter is that you don't have to use a second pan to cook the sausage for a side. It saves thermal unit energy, making it ecofriendly, and it saves the energy of the cook because there are fewer dishes to wash. The addition of polenta, which is more coarsely ground than cornmeal, makes for a slightly nubby texture and pleasing "bite." For an everyday breakfast, I usually make the pancakes plate size, but they make a fine stack of dollar-size pancakes, too, if you'd like to go for "more" rather than "bigger." Use about 2 tablespoons for each dollar-size cake; you should end up with about 18 pancakes. The batter, without the added sausage, can be stored in the refrigerator for up to 4 days; just before cooking, stir in the crumbled sausage. Using grade B maple syrup accents the rustic theme. It is also the grade recommended by savvy Vermonters, who prefer its deeper, browner lushness over grade A.
Yield makes 6 plate-size pancakes
Number Of Ingredients 13
Steps:
- To make the pancake batter, place the cornmeal and polenta in a large bowl and slowly pour in the boiling water, whisking to mix it in as you go. Set aside to soften the grains while preparing the remaining ingredients.
- In a small bowl, combine the flour, baking powder, sugar, and salt and stir together with a fork. Combine the milk and egg in another small bowl and whisk to mix.
- Add the milk mixture and melted butter to the cornmeal mixture and whisk to mix. Whisk in the flour mixture to make a thick, coarse batter. Crumble the sausage and stir it into the batter.
- Preheat the oven to 250°F. Generously grease a heavy, 8- to 9-inch skillet with the butter and warm it over medium-high heat. Ladle about 1/2 cup of the batter into the skillet and cook until golden on the bottom, about 5 minutes. Flip the cake with a spatula and continue cooking until golden on the second side, 2 to 3 minutes more. Transfer to a baking sheet and place in the oven to keep warm. Continue until all the batter is used.
- Place a pancake or two on individual plates and drizzle maple syrup across the top. Serve.
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