Vegetarian Corn Pancakes Or Waffles Recipes
VEGETARIAN CORN PANCAKES OR WAFFLES
if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); } Thick and fluffy inside, crispy outside, Corn Pancakes and Waffles made with "JIFFY" Vegetarian Corn Muffin Mix are an unexpected breakfast treat. This Recipe Uses: Vegetarian Corn Muffin Mix Bakes into a tasty, golden muffin or cornbread. Information Recipes Buy Online Yields: 6 - 8 Pancakes or Two 7″ Waffles if (typeof window.atnt !== 'undefined') { window.atnt(); }if (typeof window.atnt !== 'undefined') { window.atnt(); }
Number Of Ingredients 4
Steps:
- Directions Step 1 Preheat griddle or waffle iron to medium heat (350°F to 375°F) or as manufacturer directs. Griddle/waffle iron is ready when a few drops of water sizzle and disappear. Grease lightly. Step 2 Combine ingredients until large lumps disappear. Step 3 - Pancakes For pancakes, use 1/4 cup batter. When pancakes bubble around edge, turn. Pancake is done when bottom is lightly browned. Step 3 - Waffles For waffles, use 3/4 cup batter. Cook until steaming stops.
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- Add cornmeal, oat flour, cane sugar, baking powder and sea salt to a medium to large mixing bowl and whisk to combine.
- Measure out almond milk in a large liquid measuring cup, then add melted butter (or substitute oil) and whisk to combine.
- Add wet ingredients a little at a time to the dry ingredients and gently, slowly stir until just combined. You may not use all of the liquid - you're looking for a semi-thick batter (see photo). Small lumps are fine - try not to overmix. Let set for 10 minutes.
- In the meantime, make compote. Add cranberries, orange juice and maple syrup to small to medium skillet or saucepan and bring to a simmer over medium heat. Then lower heat and simmer for 5 minutes, stirring frequently, or until cranberries are soft.
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