Jordans Cornmeal Pancakes Food

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

Ingredients

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 USING YOGURT

Cornmeal Pancakes Using Yogurt image

I got this recipe from a container of Dannon Light & Fit. They are surprisingly good. The recipe suggested strawberry or vanilla yogurt but I plan on experimenting with different flavors. I think peach would be really good, suggestions are always welcome :)

Provided by girl1177249

Categories Breakfast

Time 25m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1/2 cup cornmeal
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/3 cup raisins, plumped
1 1/2 cups non-fat strawberry yogurt
2 large eggs
1/4 cup canola oil

Steps:

whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
Pour 1/4 cup measures of batter into skillet in batches.
Cook about 3 minutes or until golden, turn and cook 1 minute more.
Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.

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