HARRY'S ROADHOUSE BLUE CORNMEAL WAFFLES
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat your waffle iron. Mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a bowl. In a separate bowl, mix the buttermilk, eggs and melted butter. Fold the wet ingredients into the dry ingredients and mix until the ingredients are just barely combined. (Do not over mix the batter or your waffles will be tough.)
- Brush your waffle iron with butter. Add the batter and cook according to manufacturer's directions.
- Top the waffles with butter and maple syrup and serve with your favorite topping. (We like sliced bananas or strawberries.)
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.
FLUFFY CORNMEAL PANCAKES
Fluffy, light, and easy-to-make, Cornmeal Pancakes are a tasty twist on classic pancakes. | One Bowl Recipe. No buttermilk. No need to whip egg whites!
Provided by Elizabeth
Time 30m
Number Of Ingredients 11
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.
BLUE CORNMEAL PANCAKES (GLUTEN-FREE AND LOW SUGAR)
Make and share this Blue Cornmeal Pancakes (Gluten-Free and Low Sugar) recipe from Food.com.
Provided by mattdegasperi
Categories Breakfast
Time 25m
Yield 30 pancakes, 3 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, sift together the flour, blue cornmeal, 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 to 400 degrees F 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.
SANTA FE BLUE CORNMEAL WAFFLES - HARRY'S ROADHOUSE
Food Network; Diners, Drive-ins and Dives. Recipe courtesy of Harry Shapiro, owner of Harry's Roadhouse in Santa Fe, NM.
Provided by swissms
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the dry ingredients first, cornmeal, flour, baking powder, baking soda, salt and sugar.
- Mix the wet ingredients separately, buttermilk, eggs and melted butter, then fold into dry.
- Do not over mix the batter, or your pancakes and waffles will be tough. Mix until the ingredients are just barely combined.
- Preheat your waffle iron and brush with butter, add batter and cook according to manufacturer's directions.
- Top with butter and maple syrup and serve with your favorite topping such as sliced bananas or strawberries.
Nutrition Facts : Calories 659.4, Fat 24.3, SaturatedFat 12.4, Cholesterol 257, Sodium 805, Carbohydrate 89.9, Fiber 5.2, Sugar 19.7, Protein 20.1
BLUE CORN WAFFLES
Blue corn and walnut oil gives these waffles their sweet, nutty flavor. They're great with all your standard waffle toppings, but I especially like them topped with gjetost (a soft nutty Scandinavian cheese) and black currant preserves.
Provided by velorutionista
Categories Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat waffle iron (or griddle if you'd prefer to make pancakes).
- Whisk egg till foamy. Ad milk, water, walnut oil, and honey; whisk till well combined. Whisk in baking powder and salt. Add corn meal and flour, whisking just till combined.
- Pour into waffle iron by 1/2 cupfulls. Cook a couple minutes, till done.
- Serve topped with gjetost slices and black currant preserves.
BLUE CORNMEAL PANCAKES
This is served at The Historic Taos Inn, Taos, New Mexico. Beautiful blue color and a unique flavor and texture.
Provided by ratherbeswimmin
Categories Breakfast
Time 50m
Yield 10 pancakes
Number Of Ingredients 9
Steps:
- In a mixing bowl, add the cornmeal, flour, sugar, and baking powder; stir to combine.
- In another bowl, add the eggs, vanilla, and half-and-half; stir to combine.
- Add the egg mixture to the cornmeal mixture; stir just to moisten.
- Stir in melted butter.
- Place a nonstick pan or griddle, sprayed with cooking spray, over medium heat.
- Pour 1/4 cup batter onto hot skillet; sprinkle with a few blueberries.
- Cook until bubbles form on the surface and the edges start to dry.
- Turn pancake over and cook until done.
- Serve warm with warm maple syrup.
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