CORNMEAL PANCAKES
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
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
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
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
WEIGHT WATCHERS CORNMEAL PANCAKES
I got this recipe of off the Weight Watchers website. It is pretty simple to make and my husband likes it better than any store bought mix. I replaced the molasses in the recipe with maple syrup since I didn't have any molasses at the time. These pancakes are a Sunday favorite. Each pancake is 2 Weight Watchers points
Provided by MuldersGirl
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Lightly spoon flour into a dry measuring cup, level with a knife.
- Combine flour and next five ingredients in a large bowel, stir with whisk.
- Combine egg and next three ingredients in a bowl.
- Add egg mixture to flour mixture, stirring until well blended.
- Spoon 1/4 cup batter for each pancake onto a hot nonstick skillet.
- Turn pancakes when tops are covered with bubbles and edges look cooked.
RASPBERRY CORNMEAL PANCAKES (WW)
Make and share this Raspberry Cornmeal Pancakes (Ww) recipe from Food.com.
Provided by caitlinu
Categories Breakfast
Time 10m
Yield 12 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- combine all the ingredients except for raspberries in a medium bowl. gently stir in raspberries.
- spray a nonstick skillet with cooking spray and set over medium heat. pour heaping 1/4 cupfulls of the batter onto the skillet. cook until bubbles appear and the edges of the pancakes look dry, 2-3 minutes.
- turn and cook until golden brown, about 2 minutes.
- makes a total of 12 pancakes.
Nutrition Facts : Calories 215.9, Fat 3.3, SaturatedFat 1, Cholesterol 56.7, Sodium 63.4, Carbohydrate 41.1, Fiber 4.2, Sugar 14.5, Protein 7
CORNMEAL PANCAKES WITH BLUEBERRY SYRUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 serving
Number Of Ingredients 15
Steps:
- For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries. Remove from the heat when the syrup is nice and thick.
- For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk.
- Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed
- Stack some pancakes for each serving, placing a pat of butter on top. Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in!
CORNMEAL PANCAKES WITH RASPERRY COMPOTE RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 19
Steps:
- For the compote: *Clearjel is a product that I buy either on the King Arthur Flour website, or Amazon carries it. I use this for making my berry pie filling. I whisk 1 tablespoon to every cup of sugar before adding it to my berries. Clearjel always gives me perfectly thickened and well set fruit pie filling, without clumping-- and, like the name says, my fillings are clear and not cloudy (as cornstarch tends to do). You can use cornstarch, but I tend to whisk it into some water to remove all lumps before adding to my fruit. Wash and drain raspberries. (If frozen, I still rinse them with warm water to separate them) Place in a saucepan on medium-high heat. Bring to a gentle boil, and reduce heat until just simmering. Gently crush the berries to break them up a bit (I use a potato masher). Simmer until the fruit has thickened. Remove from heat allow to come to room temperature. Note: You can easily cut the ingredients in half, if you are cooking for two (as we are) This yielded 9 pancakes, using a 1/4 cup measure per pancake. Cornmeal pancakes: Whisk together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk. Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed Stack some pancakes for each serving, placing a pat of butter on top. Drizzle raspberry compote over the top. Note: Yes, you can substitute blueberries or blackberries, if you wish. Any leftover compote should be stored in an airtight container and refrigerated up to a week.
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- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next five ingredients in a large bowl; stir with a whisk. Combine egg and next three ingredients in a bowl. Add egg mixture to flour mixture, stirring until well blended.
- Spoon 1⁄4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered in bubbles and edges look cooked. Yield: 10 servings (serving size: 1 pancake).
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