A little bit of this and a little bit of that. Daily Ramblings, recipes, photos and whatever else I like to share along the way.

Cornmeal Pancakes - Recipe


Sunday Breakfast = Pancakes

Normally we have buttermilk pancakes but I had been wanting to try something new.
When I saw this recipe I knew exactly what I would be whipping up.
They were light, fluffy and slightly crispy on the outside.
Quite easy to make and such a joy to eat.
Perfect pancakes when you want a slightly different pancake.


     
* Exported from MasterCook *

                              Fluffy Cornmeal Pancakes

Recipe By: Sarah Gabriel
Categories: Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4     cups  buttermilk
  1 1/4     cups  cornmeal
     2        tablespoon  butter -- cut 1/4-inch thick pieces
     3/4     cup  all-purpose flour
     2        tablespoons  sugar
  1 3/4     teaspoons  baking powder
     1/2     teaspoon  baking soda
     1/2     teaspoon  salt
     2        large  eggs
  2 1/2     teaspoons  vegetable oil


  1. Adjust the rack to the middle position and heat oven to 200 degrees.
  2. Set the rack inside rimmed baking sheet and place in oven.
  3. Whisk 1 1/4 cups buttermilk and cornmeal together in medium bowl.
  4. Stir in butter, cover, and microwave until slightly thickened around the edges, 60-90 seconds, stirring once halfway through cooking.
  5. Let sit, covered for 5 minutes.
  6. Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. 
  7. Beat eggs and remaining 1/2 cup buttermilk together in 1 cup liquid measuring cup
  8. Whisk cornmeal mixture into flour mixture.
  9. Let sit for 10 minutes.
  10. Heat 1/2 teaspoon oil in 12 inch nonstick skillet over medium heat- low heat until shimmering. 
  11. Using paper towel, carefully wipe out oil, leaving thin film on bottom of pan. 
  12. Using level 1/4 cup measure, soon 3 pancakes into pan.
  13. Cook until edges are set and bubbles begin to form on tops of pancakes 2 minutes.
  14. Flip, then cook until second side is golden brown 1-2 minutes or longer.
  15. Transfer to prepared baking sheet in oven, cover loosely with aluminum foil and repeat with remaining oil and batter.


Source:
  "Cook's Country"
Copyright:
  "June/July 2012"
Yield:
  "15 "
                                    - - - - - - - - - - - - - - - - - - -

NOTES: I did not use oil to cook the pancakes in. I instead used a tiny pat of butter for cooking the pancakes.


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