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
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.
TDG WHOLE CORN BREAD OR PANCAKES-GLUTEN FREE
Categories Wheat/Gluten-Free Hominy/Cornmeal/Masa
Number Of Ingredients 11
Steps:
- Set the oven to 375 F. Mix the dry ingredients and toss with a fork to combine. Beat the egg in a 2 cup measuring jug, and whisk in the oil until smooth, then whisk in water or milk to the 2 cup mark. For pancakes, add a little more water. Heat a skillet or metal pie dish in the oven. Take it out, oil it with ½ tbs canola oil, and return to the oven briefly while mixing the batter. Add the wet to the dry ingredients and mix well. Pour into hot skillet and bake about 25 minutes, until top is set and sides shrink from pan. For pancakes add more water to give a flowing batter. Cook on a hot lightly greased griddle, flipping once.
TDG WHOLE CORN BREAD OR PANCAKES
Categories Hominy/Cornmeal/Masa
Number Of Ingredients 8
Steps:
- Set the oven to 400 F. Mix the dry ingredients and toss with a fork to combine. Beat the egg and whisk in the oil and milk. For pancakes, add a little more water until you hve a flowing batter. Heat a skillet or metal pie dish in the oven. Take it out, oil it with ½ tbs canola oil, and return to the oven briefly while mixing the batter. Add the wet to the dry ingredients and mix just to combine. Pour into hot skillet and bake about 15 minutes, until top is brown and sides shrink from pan.
SWEETCORN PANCAKES
These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 11
Steps:
- First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.
- Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8-10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
- While the bacon's crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.
Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium
BANANA CORNBREAD PANCAKES RECIPE BY TASTY
Here's what you need: bananas, granulated sugar, brown sugar, vanilla extract, milk, cornmeal, salt, baking powder, cinnamon, butter, butter, honey
Provided by Pierce Abernathy
Categories Breakfast
Time 30m
Yield 8 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mash the bananas. Add the granulated sugar, brown sugar, and vanilla and whisk until evenly incorporated.
- Add the milk and whisk to combine.
- Sift in the cornmeal, salt, baking powder, and cinnamon and whisk until fully incorporated.
- In a medium pan over medium heat, melt the butter and add ⅓ cup (40 g) of pancake batter.
- Cook for 3-5 minutes, or until lightly golden brown, then flip. Cook for 2-3 minutes more on the other side, then remove from the pan. Repeat with the remaining batter.
- Serve with honey and butter.
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 43 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, Sugar 15 grams
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