Buttermilk Cornmeal Pancakes Food

EASY CORNMEAL BUTTERMILK PANCAKES

Steps:

• Combine flour, baking soda and cornmeal.
• Add egg, buttermilk and vanilla.
• Stir until just mixed.
• Pour by 1/4 cup into a hot pan.
• Cook until bubbles appear, flip.
• Makes about 10 pancakes.
• I put 1 serving as one pancake.
• Note: This recipe is very versatile; If you like sweeter pancakes, add 1 tbsp of sugar; These are also good with 1 cup of blueberries, or try any other kind of fruit; Cinnamon may also be added for extra flavour.

BUTTERMILK CORNMEAL PANCAKES

Steps:

• Combine cornmeal, whole wheat flour, baking soda, and salt in a medium bowl.
• Combine buttermilk, egg, honey, and safflower oil in another bowl. Stir until well combined, then quickly mix into the dry ingredients. Set aside until cornmeal has softened, about 10 minutes. Gently stir in blueberries.
• Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cupfuls batter onto the griddle. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

CORNMEAL BUTTERMILK PANCAKES

Steps:

• Sift together flour, salt and baking soda.
• Stir in cornmeal.
• Add egg and buttermilk and beat just until smooth.
• Pour 1/4 cup batter for each cake onto a lightly greased, hot griddle.
• Bake until golden brown on both sides.
• Serve hot.
• Makes about 10 pancakes.
• * Note: Buttermilk differs so try a mini test pancake to make sure the batter is thick enough. If not add a bit more flour.

BUTTERMILK PANCAKES

Steps:

• In a large bowl stir together flour, sugar, baking powder, baking soda, and salt.
• In another bowl use a fork to combine egg, buttermilk, and oil.
• Add egg mixture all at once to flour mixture.
• Stir just until moistened (batter should be slightly lumpy).
• If desired, stir in fruit.
• For standard-size pancakes, pour about 1/4 cup batter into a hot, lightly greased griddle or heavy skillet.
• Spread batter, if necessary.
• For dollar-sized pancakes, use about 1 tablespoon batter.
• Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown.
• Turn over when surfaces are bubbly and edges are slightly dry. Serve warm.
• If desired, top with butter, syrup, and additional fruit.
• Pancakes: Prepare as directed, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.
• Whole Wheat Pancakes: Prepare as directed, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.
• Buckwheat Pancakes: Prepare as directed, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.
• Cornmeal Pancakes: Prepare as directed, except use 1 1/4 cups all-purpose flour and add 1/2 cup cornmeal.
• Bran Pancakes: Prepare as directed, except use 1 1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ.
• Fruit Options: If desired, stir in one of the following fruits into the pancake batter before pouring batter onto griddle: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

BUTTERMILK OATMEAL PANCAKES

Steps:

• Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

BUTTERMILK CORNMEAL PANCAKES

Steps:

• Preheat oven to 250°F. Beat eggs in large bowl to blend. Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt. Beat until smooth. Mix in 6 tablespoons melted butter.
• Add 1/2 tablespoon melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes until golden brown on bottom and some bubbles begin to break around edges, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary. Serve pancakes with syrup.

CORNMEAL BUTTERMILK PANCAKES

Steps:

• Combine the first six ingredients in a large mixing bowl. Whisk to blend.
• In a seperate bowl, whisk together buttermilk, egg and butter.
• Make a well in the dry ingredients and pour in the egg mixture. Stir with a wooden spoon until well moistened. The batter will contain some lumps. Set batter aside.
• Place a griddle over medium-high heat. Brush the surface with oil to prevent sticking. Pour batter by 1/4 cup scoops onto the griddle. Cook until bubbles formed around the outside edge have broken. Turn pancakes over and cook the other side.

CORNMEAL PANCAKES

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.

OATMEAL-BUTTERMILK PANCAKES

Steps:

• In a large bowl combine the first 6 dry ingredients.
• In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain).
• Cover and chill for a minimum of 2 hours or overnight.
• Heat oil in a skillet.
• Drop about 1/4 cup of batter into the skillet.
• Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes).
• Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.

CORNMEAL BUTTERMILK PANCAKES

Steps:

• Sift first 6 ingredients into large bowl. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended and smooth.
• Preheat oven to 300°F. Lightly coat bottom of heavy large skillet with oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as necessary.