Old Fashioned Cornmeal Pancakes Small Batch Food

FLUFFY CORNMEAL PANCAKES

Steps:

• Make the Batter. Whisk cornmeal, flour, granulated sugar, baking powder, and salt together in a medium mixing bowl. Add the eggs, milk, and vegetable oil. Whisk until smooth.
• Heat the Griddle. Lightly oil a nonstick griddle. Heat griddle over medium-high heat. P
• Cook the Pancakes. Pour batter, approximately ¼ cup, onto griddle. Batter should sizzle when it hits the pan. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1 to 1 ½ minutes.
• Serve. Serve with butter and syrup, if desired.
• Keep Pancakes Warm: To keep warm, preheat oven to 200 degrees F. Place cooked pancakes on a parchment-lined baking sheet.

OLD-FASHIONED CORNMEAL PANCAKES (SMALL BATCH)

Steps:

• In a mixing bowl, mix together the flour, cornmeal, sugar and salt. Set aside.
• In a measuring cup, mix together the milk and vinegar, stirring well; let sit for 5 minutes and stir again before adding to cornmeal mixture.
• In a small bowl or cup, beat egg and the water with a fork or small whisk. Melt butter. Set aside.
• Pour oil into a large cast iron or nonstick skillet; heat over medium/medium-high heat.
• While skillet is heating, add milk, egg mixture and melted butter to dry meal mixture; stir until well combined, but still has a few small lumps. Be careful not to over-mix (to avoid a tough corn cake.)
• Use a large spoon to drop batter onto hot skillet to form pancakes; fry until bubbles begin to appear on top, then flip to fry until pancake is cooked through and golden brown (about 30 seconds or so, depending on how hot your skillet is.)
• Remove to paper towel; repeat with remaining batter.
• Store leftovers in zipper bag at room temperature up to 3 days. Recipe may be doubled. You may substitute 1/2 cup buttermilk for the milk and vinegar.

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.

MANCAKES

Steps:

• Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes; remove from heat. Stir green onions into bacon and saute in hot fat until slightly softened, 1 to 2 minutes. Transfer bacon mixture to a strainer to drain, retaining drippings.
• Whisk flour, cornmeal, baking powder, salt, black pepper, and cayenne pepper together in a large bowl. Add drained bacon mixture, milk, Cheddar cheese, eggs, melted butter, and sugar to flour mixture; whisk until batter is smooth. Let batter rest for 10 minutes.
• Combine maple syrup and chipotle chile powder together in a small bowl; whisk until chile powder is completely dissolved.
• Heat 1 teaspoon bacon drippings, 1 teaspoon oil, and 1 teaspoon butter on a griddle over medium-high heat. Drop batter by 1/4-cupful 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. Transfer pancakes to plate and top with maple syrup.

OLD-FASHIONED PANCAKES

Steps:

• Sift together flour, baking powder, salt, and sugar in a large bowl.
• Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
• Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.