PANCAKES WITH CORNFLOUR RECIPES

Name: Banana Cornflour Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 medium pancakes
Ingredients: 2 cups cornflour; 3/4 cup brown sugar; 4 eggs; 2 teaspoons baking powder; 1/4 cup butter; 1 1/2 cups milk; 1 teaspoon vanilla extract; 1/4 teaspoon cinnamon; 2 bananas

BANANA CORNFLOUR PANCAKES RECIPE - FOOD.COM

Banana Cornflour Pancakes Recipe - Food.com image

My husband loves these! It's a spin on a recipe I found on a cornflour package. Since I made these he doesn't want the regular pancakes anymore.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 8 medium pancakes

Number Of Ingredients 9

Ingredients

2 cups cornflour
3/4 cup brown sugar
4 eggs
2 teaspoons baking powder
1/4 cup butter
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 bananas

Steps:

In a large bowl, mix cornflour, sugar, baking powder and cinnamon.
Separately, blend eggs, milk, vanilla extract and bananas.
Pour mixture unto dry ingredients and beat.
Melt butter and mix in with the rest.
Heat greased pan and pour half a cup of the mixture at a time. They are kinda tricky to flip over because the mixture is fluffy, so cook them covered, it speeds up the process.
When top is dry, flip and brown on the other side. All done!

Nutrition Facts : Calories 328.4, FatContent 11, SaturatedFatContent 5.7, CholesterolContent 114.7, SodiumContent 206.9, CarbohydrateContent 52.2, FiberContent 3, SugarContent 24, ProteinContent 7.1

CORN PANCAKES RECIPE | MARTHA STEWART

Corn Pancakes Recipe | Martha Stewart image

Fresh corn kernels give these pancakes their sweet taste and robust texture.

Provided by Martha Stewart

Categories Pancake Recipes

Total Time 30 minutes

Prep Time 30 minutes

Number Of Ingredients 6

Ingredients

1/2 cup flour
3/4 teaspoon coarse salt
1 large egg
1/3 cup milk
2 cups corn kernels
2 tablespoons canola oil

Steps:

In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.
Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.

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