CORNMEAL PANCAKE : The best pancake recipe ever. Serve it with your favorite pancake syrup
Delicious breakfast, healthy and easy to cook ????????
CORNMEAL PANCAKE
Ingredients:
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cayenne pepper (optional)
2 eggs beaten
1-1/2 cups buttermilk
2 Tbsp. melted butter or margarine
oil or butter for frying
Procedure:
1. In a mixing bowl, sift together the cornmeal, flour, baking soda, salt, baking powder, and pepper.
2. In a separate mixing bowl, combine the eggs and buttermilk and mix until the eggs and buttermilk are incorporated.
3. Add the buttermilk-egg to the dry ingredients. Mix well. then add the melted butter/margarine.
4. The consistency of the batter should not be too thick or too thin.
5. Heat the pan and pour 1 Tbsp. oil or butter.
6. Pour at least 1/2 cup of the batter and cover. When the top bubbles and the sides are dry then it is ready to turn over.
7. Pancake is ready when it is golden brown color in each sides.
8. Makes at least 6 pancakes.
Happy cooking! Enjoy eating!
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Cornbread Pancakes with Fresh Strawberry Syrup - Food Wishes
Not only are you going to learn how to make the best cornmeal-based pancakes ever, but we’re also going to show you how easy it is to make your very own homemade strawberry syrup. Put the two together, and you’ll be enjoying one of the greatest breakfasts of all time. Enjoy!
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Cornmeal Pancakes Recipe
Cornmeal Pancakes Recipe
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Serves: 2
Nutrition Facts:
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Total Calories: 992
Total Carbohydrates: 182g
• Fiber: 16g
• Sugar: 2g
• Other Carbohydrates: 164g
Total Fat: 20g
• Monounsaturated Fat: 8g
• Polyunsaturated Fat: 6g
• Saturated Fat: 6g
Total Protein: 30g
Calories Per Serving: 496
Carbohydrates Per Serving: 91g
• Fiber Per Serving: 8g
• Sugar Per Serving: 1g
• Other Carbohydrates Per Serving: 82g
Fat Per Serving: 10g
• Monounsaturated Fat Per Serving: 4g
• Polyunsaturated Fat Per Serving: 3g
• Saturated Fat Per Serving: 3g
Protein Per Serving: 15g
Oat and Cornmeal Pancakes | Vegan and Gluten-Free
Gluten-free, wholesome, and delicious. Make plenty, freeze them, and reheat for a quick breakfast.
PRINTABLE RECIPE:
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Simple Fluffy Cornmeal Pancakes for Breakfast or Dinner
What says breakfast more than a stack of hot pancakes fresh off the griddle? It’s a morning favorite, but we have a recipe that’s so versatile, you’ll want pancakes for dinner too! Our fluffy cornmeal pancakes are a little sweet and a little savory, so they’re perfect for pleasing every palate in your household. Topped with anything from maple syrup to jalapeno jam, they’re easy, delicious and—you guessed it—fluffy!
Betty's Kentucky Pancake Cornbread
Betty demonstrates how to make Pancake Cornbread. This is a favorite food in Central Kentucky. Cooked on a griddle and served with butter, it's just the best!
Kentucky Pancake Cornbread
1 cup yellow cornmeal
1 cup all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 egg
¼ cup water, or as desired, for thickness of pancakes
extra-virgin olive oil, for oiling griddle or skillet
In a large bowl, mix together cornmeal, flour, baking powder, baking soda, and salt. Add buttermilk, egg, and water and beat on medium speed of an electric mixer until all ingredients are combined. For 6 pancakes, ladle portions, using 1/6 of the batter, onto hot griddle (or skillet) that has been oiled with a small amount of olive oil. Cook until pancakes are brown on the bottom side and top side begins to bubble. Flip pancakes and brown on the other side. Transfer pancakes from griddle to nice serving dish. Top with butter pats and serve immediately. YUMMY! This bread is fabulous with Smothered Swiss Steak from Betty's Kitchen. I hope you enjoy it! -- Betty ღღღღღ
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