Cornmeal Griddle Cakes Recipes

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.

Steps:

• Mix and sift dry ingredients.
• Combine beaten egg and milk.
• Add to dry ingredients.
• Stir in shortening.
• Pour on a hot griddle.

Steps:

• In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
• Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u

Steps:

• Place the cornmeal in a large mixing bowl and pour the boiling water over it, stirring well to combine. Add the flour, salt, baking powder, egg, melted butter and milk. Beat the batter until it is mixed. Add the corn kernels and stir until thoroughly mixed.
• Heat a griddle over medium high heat. Brush the hot griddle with oil or butter. Spoon about 2 tablespoons of batter for each pancake and cook until bubbles break on top of the pancakes. Flip and cook a few minutes until the bottoms are golden. Spoon Raspberry Jalapeno Topping over pancakes.
• In a small saucepan over low heat, combine the berries, jalapeno, lemon juice and sugar. Gently stir just until heated through and berries begin to fall apart. Remove from heat, stir in the mint and spoon over Cornmeal Griddlecakes.

Steps:

• Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
• Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Steps:

• Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.

Steps:

• To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and salt. In a second bowl or large liquid measuring cup, combine the egg and the 1 cup water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
• To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter onto the heated skillet. Repeat with additional batter, without crowding.
• Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Serve immediately.
• storing dry ingredients
• To avoid insects in flour and cornmeal, transfer the product to a sealable airtight container immediately after purchase. To keep flour and cornmeal absolutely fresh, particularly if they are wholegrain (see page 202), store the sealed container in the refrigerator or freezer. Allow the flour or meal to come to room temperature before using.