FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER
This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.
Provided by Jesse Tyler Ferguson
Categories Brunch Breakfast Summer Cornmeal Buttermilk Soy Free Peanut Free Tree Nut Free Vegetarian Kid-Friendly
Yield Makes 14-16 pancakes
Number Of Ingredients 18
Steps:
- Blueberry butter:
- Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
- Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
- Pancakes:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
- Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
- Serve the pancakes hot with the blueberry butter and maple syrup.
- Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.
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.
CORN PANCAKES
Steps:
- Cut enough kernels from cobs to measure 2 1/2 cups. In a food processor pulse corn until coarsely chopped and slightly wet. Melt butter and cool. In a bowl whisk together butter, eggs, and milk. Coarsely grate mozzarella and in a large bowl stir together with corn, flour, cornmeal, salt, and pepper. Whisk in egg mixture until combined.
- In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking. Working in batches, drop 1/8-cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 1/2 minutes. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through. Add more oil to skillet as necessary between batches. Pancakes may be made 1 day ahead and chilled, covered. Reheat pancakes in middle of a 350°F. oven until hot, about 15 minutes.
EASY PANCAKES
Make every day delicious with this easy pancake recipe. It takes 20 minutes, requires only a handful of pantry staples, and results in tender, fluffy pancakes.
Provided by Mark Bittman
Time 20m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat a griddle or large skillet over medium-low heat while you make the batter.
- Mix together the dry ingredients. Beat the eggs into 1½ cups of the milk, then stir in the 2 tablespoons cooled melted butter if you're using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don't worry about a few lumps. If the batter seems thick, add a little more milk.
- Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pan-cakes and the bottoms are cooked; they won't hold together well until they're ready.
- Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an oven-proof plate in a 200°F oven for up to 15 minutes.
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
BUTTERMILK CORN PANCAKES WITH BACON & MAPLE SYRUP
Enjoy our buttermilk corn pancakes with bacon and maple syrup for an American-style brunch. If you can't get hold of buttermilk, you can easily make your own
Provided by Diana Henry
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 150C/130C fan/gas 2 - you'll need the oven to keep the pancakes warm later on. Put the cornmeal, flour, baking powder, eggs, buttermilk, melted butter and half the sweetcorn into the bowl of a food processor and pulse to combine (you want the corn to be chopped, not puréed). Stir in the spring onions and remaining corn.
- Heat two frying pans over a medium heat, and add about 1 tbsp oil to each. Ladle two pancakes, measuring about 10-12cm across, into each pan. Cook for about 3-4 mins until set and small bubbles form on top. Using a palette knife, flip the pancakes over and cook on the other side for 2-3 mins more. Transfer the cooked pancakes to a roasting tin or baking sheet lined with a double layer of baking parchment, and put in the oven to keep them warm.
- When all the pancakes are cooked, add a little more oil to the pans, then cook the bacon until golden on both sides. Serve alongside the pancakes, with the maple syrup drizzled over and some extra spring onions sprinkled on top.
Nutrition Facts : Calories 792 calories, Fat 48 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 4.3 milligram of sodium
SWEET CORN PANCAKES
I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood.
Provided by KelBel
Categories Breakfast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
- Sift dry ingredients onto waxed paper.
- In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
- Add remaining milk if the batter is thicker than cake batter.
- Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
- When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
- Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
- Flip the cakes and cook for about 30 seconds on the other side.
Nutrition Facts : Calories 386.2, Fat 19.3, SaturatedFat 9.8, Cholesterol 144.8, Sodium 770.8, Carbohydrate 43.9, Fiber 2.1, Sugar 4.7, Protein 10.5
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007
Provided by The Daycare Lady
Categories Quick Breads
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the 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 form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.
CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER
Categories Cake Milk/Cream Egg Breakfast Brunch Fry Kid-Friendly Pecan Cornmeal Fall Honey Sour Cream Bon Appétit Small Plates
Yield Makes about 10
Number Of Ingredients 17
Steps:
- Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
- Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
- Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.
CALICO CORN PANCAKES
Provided by Jim Fobel
Categories Vegetable Breakfast Brunch Side Fry Thanksgiving Bacon Corn Fall Bon Appétit Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 16 pancakes
Number Of Ingredients 16
Steps:
- Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Pour all but 1 tablespoon drippings from skillet into small bowl; reserve. Add corn to skillet; brown well, about 5 minutes. Add 1/4 cup water; boil until all liquid evaporates, stirring often. Transfer to large bowl; cool.
- Mix bacon, pimientos and next 8 ingredients into corn mixture. Mix in whipping cream and egg yolks, then flour and baking powder. Beat egg whites in medium bowl until stiff but not dry. Stir 1/4 of egg whites into batter to lighten. Fold in remaining egg whites.
- Heat large skillet over medium heat. Brush with some of reserved bacon drippings. Working in batches, spoon batter into skillet by 1/4 cupfuls; spread with back of spoon to form 3-inch pancakes. Cook until golden, about 2 minutes per side, brushing skillet with drippings as needed. (Can be made 1 day ahead. Cool; cover and chill. Rewarm on baking sheet in 350°F oven until heated through, about 10 minutes.)
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