Cornmeal Pancakes With Spicy Beans Food

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CORNMEAL PANCAKES



Cornmeal Pancakes image

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

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 9

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

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



Cornmeal Pancakes image

These buttermilk pancakes owe their incredible texture to cornmeal and whipped egg whites.

Provided by Food Network Kitchen

Time 35m

Yield 4 (makes about 16 pancakes)

Number Of Ingredients 13

3/4 cup all-purpose flour (see Cook's Note)
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
2 large eggs, separated and at room temperature
1 1/2 cups buttermilk, at room temperature
4 tablespoons unsalted butter, melted, plus more for the skillet
1/2 teaspoon pure vanilla extract
Blackberries, for serving
Maple syrup, for serving

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
  • In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
  • Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.

EASY CORNMEAL BUTTERMILK PANCAKES



Easy Cornmeal Buttermilk Pancakes image

These pancakes have a great texture, flavour and have a picture perfect presentation. The ratio of cornmeal to flour is high in these pancakes creating a nice almost crisp outside with a soft inside. Recipe created by me.

Provided by LUv 2 BaKE

Categories     Breakfast

Time 30m

Yield 10 serving(s)

Number Of Ingredients 6

1/3 cup flour
3/4 teaspoon baking soda
1 1/8 cups cornmeal
1 egg, beaten
1 1/8 cups 1% fat buttermilk (or 1 1/8 cups skim milk plus lemon juice)
1 teaspoon vanilla

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.

Nutrition Facts : Calories 84.2, Fat 1.2, SaturatedFat 0.4, Cholesterol 19.7, Sodium 135.4, Carbohydrate 15.1, Fiber 1.1, Sugar 1.5, Protein 3.1

CORNBREAD PANCAKES



Cornbread Pancakes image

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

¾ cup all-purpose flour
¾ cup cornmeal
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups buttermilk
2 large eggs
3 tablespoons butter, melted and cooled

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

CORNMEAL PANCAKES



Cornmeal Pancakes image

We added cornmeal mix to Bisquick for classic cornmeal pancakes that can be ready for maple syrup in just 25 minutes.

Provided by By Angie McGowan

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 9

3/4 cup Original Bisquick™ mix
3/4 cup self-rising white or buttermilk cornmeal mix
1/2 cup yellow cornmeal
1 cup buttermilk
2 eggs
2 tablespoons sugar
2 tablespoons vegetable oil or bacon drippings
Additional vegetable oil or bacon drippings
Real maple or maple-flavored syrup

Steps:

  • In large bowl, stir together Bisquick mix, cornmeal mix and cornmeal with whisk. Add buttermilk, eggs, sugar and 2 tablespoons oil; stir with whisk just until blended. Let stand 5 minutes.
  • Meanwhile, heat griddle or skillet over medium-low heat (325°F). Brush with oil (add more oil as needed during cooking). For each pancake, pour 1/4 cup batter onto hot griddle. Cook 3 to 5 minutes or until bubbles form on top. Turn; cook other side until golden brown.
  • Serve pancakes with syrup.

Nutrition Facts : ServingSize 1 Serving

JORDAN'S CORNMEAL PANCAKES



Jordan's Cornmeal Pancakes image

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

½ cup all-purpose flour
½ cup yellow cornmeal
¼ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup milk
1 large egg
1 tablespoon vegetable oil

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



Cornmeal Pancakes image

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

1 1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs
1 1/3 cups milk
1/4 cup canola oil
pancake syrup

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.

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