Cornmeal and Ham Pancakes | Emeril Lagasse
Grab your fork and dig into these savory cornmeal and ham studded pancakes! Served plain or topped with a fried egg, a sprinkling of cheese, and a drizzle of warm syrup, these are southern comfort at its best. In fact, they’re so good you might be tempted to make breakfast for dinner.
CORNMEAL AND HAM PANCAKES
SERVES 6
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon Emeril’s Essence Creole Seasoning
1/4 teaspoon salt
2 cups buttermilk
7 large eggs
2 tablespoons melted unsalted butter
1 cup chopped Smithfield ham, or other cured ham, heated
Vegetable oil, for frying
1 1/2 cups grated white cheddar cheese (optional)
Chives, cut or chopped
Unsalted butter, room temperature, for serving
Cane or maple syrup, for serving (optional)
Preheat the oven to 200 degrees.
In a large bowl, combine cornmeal, flour, sugar, baking powder, Essence, and salt. In a medium bowl, beat to combine buttermilk, 1 egg, and melted butter. Add buttermilk mixture to the dry ingredients and mix until just blended, being careful not to overmix. Fold in the ham.
Preheat a large, heavy griddle or skillet over medium-high heat. Lightly coat with enough vegetable oil to leave a film on the surface, about 1 tablespoon. Working in batches, ladle ¼ cup batter onto the griddle or into the skillet, at a time, being careful not to overcrowd. Cook until pancakes are golden brown underneath and bubbles form on the surface, about 2 minutes. Turn and cook until golden brown on the second side, 1 to 2 minutes. Transfer to a platter and place in the oven to keep warm until ready to serve. Add more oil to the pan as needed and repeat with the remaining batter.
Onto the griddle or into a nonstick saute pan, add just enough vegetable oil to coat the bottom. Carefully crack each of the remaining 6 eggs into a small bowl, one at a time, and then pour onto the griddle or into the skillet cook to desired doneness.
Heat room temperature butter and cane syrup in a small saucepan until butter melts.
To serve, place a pancake on a plate and top with a fried egg and sprinkle with ¼ cup cheese, if desired. Spoon over some of cane syrup mixture and garnish with chives. Repeat process with remaining ingredients. Serve immediately.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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BREAKFAST QUESADILLAS - 3 Easy Ways
Breakfast quesadillas are a one-pan breakfast. We were inspired to make these from a viral TikTok video and our family loved them.
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INGREDIENTS FOR 1 BREAKFAST QUESADILLA:
►1 flour tortilla (8” in diameter)
►2 large eggs
►Pinch of Salt and Pepper
►1/4 cup shredded cheese (Mexican cheese, cheddar or mozzarella)
SELECT YOUR MEAT/PROTEIN:
►3 oz Breakfast Sausage (2 patties)
►2 slices (2 oz) ham, chopped
►2 slices (2 oz) bacon, chopped
►1/4 cup (1 oz) Shredded Cheese
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Dutch baby — sweet and savory popover pancakes
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***RECIPE***
eggs (one per person, I do 2-3 in a 10 in / 25 cm pan)
milk (1/3 cup, 80mL per egg)
flour (1/3 cup, 40g per egg, and I like to replace up to half my flour with starch)
salt (a pinch per egg)
sugar (1 teaspoon per egg, sweet or savory)
vanilla (only for sweet)
spreadable cheese, like ricotta/brie/mascarpone (OPTIONAL 1 tablespoon per egg, improves the taste but makes it not puff as much)
butter
toppings (lemon juice and powdered sugar is nice for sweet, eggs/salami/onion is nice for savory)
If possible, warm the eggs and the milk before mixing. Combine the eggs, salt, sugar and vanilla (if using) in a mixing bowl and whisk until frothy. Whisk in the flour until smooth, then whisk in the milk. Or you could just dump all of that in the blender at once. Let the batter sit for at least 20 minutes before baking.
Put your pan (nonstick or cast iron) in the oven and get the oven heating to 425ºF/220ºC. When it's all the way hot, take the pan out of the oven and melt in a thick film of butter. Pour in the batter and return the pan to the oven. Bake until puffy and golden (mine took 20 minutes).
If you want to cook some eggs on top like I do in the video, bake until almost done, pull it out, put on your eggs/seasonings/onions/salami/whatever and return to the pan for a few minutes until the yolk is as firm as you want it.
Transfer to a cooling rack and let it steam out before you eat.
Potato Cheese Pancakes | How Tasty Channel
How to make quick and easy soft Potato Pancakes stuffed with goeey and stretchy Mozzarella cheese.
This is the perfect side dish and party recipe!
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▶ You may need to adjust the flour amount depending on the type of potatoes and flour you use. If you get slightly sticky dough, just add more flour until get a soft but not-sticky dough.
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BRUNCH RECIPES - Frittata, Pancakes, Wild Garlic Pea Dip
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Frittata
½ white cabbage
1 white onion
200g mushrooms of choice
25g sundried tomatoes
1.5 tsp. dried oregano
Sea salt & black pepper
5/6 good quality eggs
Fresh parsley
Feta (optional)
Splash tamari
Wild garlic & pea dip:
2 cups garden peas
1.5. tbsp. lemon juice
Sea salt & black pepper
Bunch wild garlic
25g fresh parsley
Glug olive oil
2 tbsp. yogurt of choice
Fluffy pancakes:
1/2 cup milk of choice
1.25 cups spelt flour (use alternative)
1 banana
pinch sea salt
1/2 tsp. baking powder
1/2 tsp. bicarbonate powder
1 large egg (1 tbsp. chia seed + 3 tbsp. water for vegan option)
1 tbsp. sweetener (of choice)
coconut oil (for cooking)
toppings of choice
How to Make Eggs Benedict and German Pancakes for the Best Homemade Brunch
Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to making foolproof Eggs Benedict at home. Next, equipment expert Adam Ried reveals his top pick for espresso machines. Finally, test cook Dan Souza makes Julia a show-stopping German Pancake.
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