CORNMEAL PANCAKES BUTTERMILK RECIPES
CORNMEAL PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 pancakes.
Number Of Ingredients 9
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, FatContent 13g fat (2g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 42g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
CLASSIC PANCAKES RECIPE - BETTYCROCKER.COM
This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they’re hearty and have a delicious buttery syrup on top.
Provided by Betty Crocker Kitchens
Total Time 15 minutes
Prep Time 15 minutes
Yield 9
Number Of Ingredients 7
Steps:
- In medium bowl, beat egg with wire whisk until fluffy. Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy); do not overmix or pancakes will be tough. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
- Heat griddle or skillet over medium-high heat (375°F). (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
- For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
Nutrition Facts : FatContent 1/2 , ServingSize 1 Pancake, TransFatContent 0 g
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CLASSIC PANCAKES RECIPE - BETTYCROCKER.COM
This classic pancake recipe has appeared in every Betty Crocker cookbook since 1950. Pancakes are a breakfast tradition and are so easy to make. Our pancakes from scratch calls for regular milk, but we also give a variation to use buttermilk. Top either version with maple syrup or fresh fruit. Be sure to try our new twist, made with cornmeal, they’re hearty and have a delicious buttery syrup on top.
From bettycrocker.com
Reviews 4.5
Total Time 15 minutes
From bettycrocker.com
Reviews 4.5
Total Time 15 minutes
- For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown.
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