FRESH CORN PANCAKES
Provided by Ina Garten
Time 45m
Yield 20 to 22 pancakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 250 degrees F. Line two sheet pans with parchment paper.
- In a large bowl, stir together the fine and stone-ground cornmeals, the flour, sugar, baking powder, baking soda, and 1 tablespoon salt. In a medium bowl, whisk together the buttermilk, melted butter, eggs, and Sriracha. Stir in the corn, chives, and jalapeno pepper and mix into the dry ingredients with a rubber spatula until moistened. Don't overmix!
- Heat 1 tablespoon of clarified butter in a large (12-inch) saute pan over medium heat until it sizzles. Drop 1/4-cup measures of batter into the pan without crowding them. Press each pancake very lightly with a small metal spatula. Cook for 2 minutes, turn, and cook for 1 1/2 minutes, until both sides are browned and the center of the pancake is firm. Place the pancakes on the prepared sheet pans and keep them warm in the oven while you cook the rest of the batter. Continue making the pancakes, adding more clarified butter to the pan, as needed. Sprinkle with salt and serve warm with a sprinkling of minced chives.
BUTTERMILK CHEDDAR CORN CAKES
Steps:
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
- Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
- Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
- Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
SWEETCORN PANCAKES
These easy, storecupboard sweetcorn pancakes are great for a late or weekend breakfast, or even an after school snack
Provided by Good Food team
Categories Breakfast, Brunch, Lunch, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 11
Steps:
- First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions.
- Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8-10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time.
- While the bacon's crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.
Nutrition Facts : Calories 309 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.43 milligram of sodium
LOADED CHEDDAR-CORN POTATO PATTIES
Make these small for the perfect bite-size appetizer. Pile them on a cake platter, and watch them all disappear. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 1 dozen (1 cup sauce).
Number Of Ingredients 9
Steps:
- In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving., In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties., Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 382mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
BACON CORN PANCAKES
Pancakes are always tops in my book. But stir in bacon and corn, and they become the best breakfast-for-dinner option. I always cook gluten-free, but you can easily use regular all-purpose flour to make these corn fritters. -Anne-Marie Nichols, Watkinsville, Georgia
Provided by Taste of Home
Time 30m
Yield 18 pancakes.
Number Of Ingredients 11
Steps:
- Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve with syrup., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 868mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein.
CORN PANCAKES
Fresh corn kernels give these pancakes their sweet taste and robust texture.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 6
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.
CHEDDAR CORN PANCAKES
These are sweet and savory and even more delicious when blanketed with warm maple syrup. The recipe is from Gail's Station House of West Redding, Connecticut and was featured on "Road Food".
Provided by blucoat
Categories Breakfast
Time 15m
Yield 14 pancakes
Number Of Ingredients 10
Steps:
- Mix together the flour, sugar, baking powder, and salt.
- Beat the eggs and 1 cup of milk together. Stir in the melted butter.
- Combine both mixtures, then add the corn niblets, stirring only enough to blend. If the mixture seems too thick to pour, add more milk.
- Over medium-high heat, melt butter on a griddle or in a skillet. When the butter begins to sizzle, pour out pancakes 4-5 inches in diameter. Sprinkle each with about 1/8 cup of the cheese. When bubbles begin to pop on the surface of the pancake, flip and cook until the cheese is crusty and gold.
- Serve hot with syrup.
Nutrition Facts : Calories 173.5, Fat 10.2, SaturatedFat 6.2, Cholesterol 58.3, Sodium 650.3, Carbohydrate 14.1, Fiber 0.6, Sugar 1.6, Protein 7.1
CREAM CORN PANCAKES
Make and share this Cream Corn Pancakes recipe from Food.com.
Provided by Konnie
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Whisk together and fry like pancakes.
- Eat with butter, salt & pepper.
Nutrition Facts : Calories 158.2, Fat 6, SaturatedFat 1.7, Cholesterol 211.5, Sodium 367.8, Carbohydrate 19.5, Fiber 1.2, Sugar 3, Protein 8.3
SWEET CORN PANCAKES
I used to love these growing up. We would have these for dinner with bacon and maple syrup. Pure comfort food from my childhood.
Provided by KelBel
Categories Breakfast
Time 8m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- combine 1 cup milk, butter, and corn in small saucepan over medium heat. When the butter has melted, remove the pan from the heat and let the mixture cool to lukewarm.
- Sift dry ingredients onto waxed paper.
- In large bowl, beat the eggs until they are well mixed. Add the milk mixture, then gently stir the flour mixture, mixing until it is moistened and thoroughly combined.
- Add remaining milk if the batter is thicker than cake batter.
- Brush large heavy skillet or griddle with the oil, and place it over medium-high heat.
- When a drop of water sizzles in the pan, pour the batter, 1/4 cup for each pancake into the skillet.
- Cook the cakes until bubbles cover the surface and begin to burst, 2 to 3 minutes.
- Flip the cakes and cook for about 30 seconds on the other side.
Nutrition Facts : Calories 386.2, Fat 19.3, SaturatedFat 9.8, Cholesterol 144.8, Sodium 770.8, Carbohydrate 43.9, Fiber 2.1, Sugar 4.7, Protein 10.5
SWEET CORN PANCAKES
I was looking for a different way to serve corn and found this traditional Canadian recipe on-line. These easy to make pancakes combine the wonderful taste of the sweet corn with a great crispy texture. Enjoy.
Provided by CarolAT
Categories Corn
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the egg whites until they hold soft peaks when the beaters are lifted up.
- In another bowl, combine the egg yolks, half-and-half, and sour cream.
- Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture.
- Add the corn and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 tablespoon at a time, into the pan for each pancake and cook until golden brown on each side. Serve with butter if desired.
Nutrition Facts : Calories 196.9, Fat 10.2, SaturatedFat 3.9, Cholesterol 324.2, Sodium 521.9, Carbohydrate 14.7, Fiber 0.9, Sugar 1.3, Protein 11.7
BACON AND CHEDDAR CORNMEAL PANCAKES
This recipe takes my grandmother's corn cake recipe and adds two of my favorite ingredients--Cheddar and crisp bacon--for an incredible breakfast taste extravaganza.
Provided by John Ater
Categories Breakfast and Brunch
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
- While the bacon is cooking, whisk flour, cornmeal, sugar, salt, and baking soda together in a large bowl.
- Whisk milk, oil, yogurt, and eggs together in another bowl. Add to the dry ingredients and whisk until just combined.
- Heat a griddle over medium heat to 350 degrees F (175 degrees C). Pour 1/4 cupfuls of batter onto the hot griddle to form 4-inch rounds; sprinkle about 1 tablespoon Cheddar and 1 tablespoon crumbled bacon onto each pancake. Cook until golden, about 1 to 2 minutes per side. Repeat to make remaining pancakes.
- Serve with remaining Cheddar and syrup.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 24.6 g, Cholesterol 51 mg, Fat 13.5 g, Fiber 0.6 g, Protein 10.4 g, SaturatedFat 5.4 g, Sodium 552.4 mg, Sugar 11 g
SWEET CORN CHEDDAR PANCAKES
Make and share this Sweet Corn Cheddar Pancakes recipe from Food.com.
Provided by dicentra
Categories Breads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine cornmeal, flour, baking powder, salt and pepper in a bowl.
- Mix egg, buttermilk and corn oil in another bowl; stir in cheese, green onions, cilantro and corn.
- Combine dry ingredients with the wet ingredients, stirring gently.
- Heat a griddle or heavy skillet over medium. Brush surface with cooking oil.
- Ladle ¼ cup batter per pancake. Cook until first side is golden and pancakes have set. Flip and cook on the other side is done. Repeat with remaining batter.
Nutrition Facts : Calories 266.7, Fat 8.8, SaturatedFat 4.1, Cholesterol 64.4, Sodium 576, Carbohydrate 36.2, Fiber 2.6, Sugar 5, Protein 11.7
CHEDDAR PANCAKES
Steps:
- In a bowl, combine the flour, sugar, baking powder, salt and nutmeg. Combine the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Stir in cheese., Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with applesauce if desired.
Nutrition Facts :
CORN PANCAKES
Steps:
- Cut enough kernels from cobs to measure 2 1/2 cups. In a food processor pulse corn until coarsely chopped and slightly wet. Melt butter and cool. In a bowl whisk together butter, eggs, and milk. Coarsely grate mozzarella and in a large bowl stir together with corn, flour, cornmeal, salt, and pepper. Whisk in egg mixture until combined.
- In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking. Working in batches, drop 1/8-cup measures of batter into skillet to form pancakes about 2 inches in diameter (do not spread or flatten pancakes) and cook until edges begin to set and undersides are golden brown, about 1 1/2 minutes. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through. Add more oil to skillet as necessary between batches. Pancakes may be made 1 day ahead and chilled, covered. Reheat pancakes in middle of a 350°F. oven until hot, about 15 minutes.
CHEDDAR CORN BISCUITS
Everyone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. -Susan Braun, Swift Current, Saskatchewan
Provided by Taste of Home
Time 40m
Yield 16 biscuits.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large bowl, whisk flour, baking powder, mustard and salt. Cut in butter until mixture resembles coarse crumbs. Add corn, cheese and eggs; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased baking sheets; brush with milk. Bake 18-22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 270 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 476mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
JALAPEñO-CHEDDAR CORNMEAL PANCAKES
Experiment with something different when you make our Jalapeño-Cheddar Cornmeal Pancakes. Topped with a spicy cream cheese spread, Jalapeño-Cheddar Cornmeal Pancakes pack a whole bunch of Tex-Mex flavor into a whole new dish. Try serving Jalapeño-Cheddar Cornmeal Pancakes at your breakfast table.
Provided by My Food and Family
Categories Pancakes
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine first 3 ingredients in large bowl.
- Whisk eggs, milk and 1/4 cup sour cream until blended. Add to flour mixture; stir just until blended. Stir in cheddar and peppers.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 1/4 cup batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. Meanwhile, mix cream cheese spread and remaining sour cream until blended.
- Serve pancakes topped with cream cheese mixture.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g
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