Cornmeal Hamcakes With Pineapple Maple Syrup Recipes

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CORNMEAL PANCAKES

These buttermilk pancakes owe their incredible texture to cornmeal and whipped egg whites.

Provided by Food Network Kitchen

Time 35m

Yield 4 (makes about 16 pancakes)

Number Of Ingredients 13



Cornmeal Pancakes image

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
  • In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
  • Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.

3/4 cup all-purpose flour (see Cook's Note)
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
2 large eggs, separated and at room temperature
1 1/2 cups buttermilk, at room temperature
4 tablespoons unsalted butter, melted, plus more for the skillet
1/2 teaspoon pure vanilla extract
Blackberries, for serving
Maple syrup, for serving

CORNMEAL PANCAKES

We added cornmeal mix to Bisquick for classic cornmeal pancakes that can be ready for maple syrup in just 25 minutes.

Provided by By Angie McGowan

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 9



Cornmeal Pancakes image

Steps:

  • In large bowl, stir together Bisquick mix, cornmeal mix and cornmeal with whisk. Add buttermilk, eggs, sugar and 2 tablespoons oil; stir with whisk just until blended. Let stand 5 minutes.
  • Meanwhile, heat griddle or skillet over medium-low heat (325°F). Brush with oil (add more oil as needed during cooking). For each pancake, pour 1/4 cup batter onto hot griddle. Cook 3 to 5 minutes or until bubbles form on top. Turn; cook other side until golden brown.
  • Serve pancakes with syrup.

Nutrition Facts : ServingSize 1 Serving

3/4 cup Original Bisquick™ mix
3/4 cup self-rising white or buttermilk cornmeal mix
1/2 cup yellow cornmeal
1 cup buttermilk
2 eggs
2 tablespoons sugar
2 tablespoons vegetable oil or bacon drippings
Additional vegetable oil or bacon drippings
Real maple or maple-flavored syrup

CORNMEAL PANCAKES WITH BLUEBERRY SYRUP

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 serving

Number Of Ingredients 15



Cornmeal Pancakes with Blueberry Syrup image

Steps:

  • For the blueberry syrup: In a saucepan, combine the blueberries, sugar and 1/2 cup water. Bring to a gentle boil and cook for 5 minutes on low. Stir in the cornstarch, then continue to cook, using a whisk or spoon to mash the larger pieces of blueberries. Remove from the heat when the syrup is nice and thick.
  • For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk.
  • Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed
  • Stack some pancakes for each serving, placing a pat of butter on top. Drizzle with warm maple syrup if desired, then spoon blueberry syrup over the top. Dig in!

1 pint blueberries
1 cup sugar
2 tablespoons cornstarch
1 1/2 heaping cups yellow cornmeal
1 1/2 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
2 1/4 cups whole milk, plus more for thinning if needed
1 tablespoon white vinegar
1 tablespoon vanilla
2 large eggs
4 tablespoons salted butter, melted, plus additional melted butter for the skillet
Pats of butter, for serving
Maple syrup, for serving, optional

CORNMEAL PANCAKES WITH BLUEBERRY MAPLE SYRUP

This recipe is a unique twist on an everyday breakfast favorite. My friend found this recipe in the Food Network Kitchen's Cookbook, and was just dying to try it. I think the blueberry syrup would be great on ANY pancakes, even if you don't have the extra time to make these

Provided by Kozmic Blues

Categories     Breakfast

Time 20m

Yield 16 pancakes

Number Of Ingredients 17



Cornmeal Pancakes With Blueberry Maple Syrup image

Steps:

  • Preheat oven to 200 degrees.
  • Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
  • In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
  • Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
  • Whip egg whites until they have soft peaks.
  • Fold the whipped egg whites into the batter.
  • Heat a large nonstick skillet over medium heat.
  • Lightly coat the surface with butter.
  • Pour about 1/4 cup of the batter into the skillet for each pancake.
  • Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
  • Flip pancakes and cook for another minute or so on the other side.
  • Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
  • Serve pancakes with warm blueberry syrup.
  • For the syrup:.
  • toss the blueberries and maple syrup in a small saucepan.
  • Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
  • Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.

3/4 cup all-purpose flour
1/2 cup cornmeal
3 tablespoons light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon nutmeg, freshly grated
2 large eggs, separated and at room temp
1 cup buttermilk, room temp
1/2 cup milk, room temp
3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1 cup blueberries
1/4 cup maple syrup
1 cinnamon stick
1 tablespoon unsalted butter
1 teaspoon lemon juice

CORNMEAL CREAM CHEESE PANCAKES WITH DRIED CRANBERRIES AND APRICOTS IN MAPLE SYRUP

Categories     Dairy     Fruit     Breakfast     Brunch     Dessert     Kid-Friendly     Mother's Day     Father's Day     New Year's Day     Cream Cheese     Cranberry     Apricot     Fall     Maple Syrup     Hominy/Cornmeal/Masa     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 (breakfast) or 6 (dessert) servings

Number Of Ingredients 16



Cornmeal Cream Cheese Pancakes with Dried Cranberries and Apricots in Maple Syrup image

Steps:

  • Make syrup:
  • Simmer maple syrup and dried fruits in a saucepan, uncovered, until fruits are plumped, about 5 minutes.
  • Remove from heat and stir in juice.
  • Make pancakes:
  • Preheat oven to 250°F.
  • Whisk together flour, cornmeal, baking powder and soda, sugar, and salt.
  • Whisk together cream cheese and eggs in a large bowl and gradually whisk in milk until smooth. Add flour mixture and whisk until just combined.
  • Heat a large griddle over moderate heat until hot enough to make drops of water scatter over its surface, then brush with some butter.
  • Spoon tablespoons of batter onto griddle, without crowding, to form 2 1/2-inch cakes. Cook pancakes 1 to 2 minutes on each side, or until golden and puffed. Transfer to a baking sheet and keep warm in oven. Make more pancakes in same manner, brushing griddle with butter for each batch.
  • Serve pancakes in stacks with syrup.

For syrup
1 cup pure maple syrup
1/4 cup dried cranberries
1/4 cup chopped dried apricots
2 teaspoons fresh lemon juice
For pancakes
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/4 teaspoon salt
2/3 cup regular cream cheese spread (in tub; not whipped or block cream cheese)
2 large eggs
3/4 cup milk
2 tablespoons unsalted butter, melted

CORNMEAL PANCAKES

Provided by Florence Fabricant

Categories     breakfast, easy, quick, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10



Cornmeal Pancakes image

Steps:

  • Mix flour, cornmeal, baking powder, sugar and salt in a bowl.
  • Beat the egg with the melted butter and milk. Stir into the dry ingredients. The batter should not be perfectly smooth.
  • Heat a griddle or skillet, and brush with butter. Drop a generous tablespoonful of the batter into the pan, cook over medium heat until lightly browned, turn and brown the other side. If this first pancake turns out well, put it on a warm serving platter. But often, the first pancake serves to season the pan and does not brown evenly. It is best discarded before getting on with cooking the rest. Brush more butter on the griddle or skillet as needed.
  • Serve the pancakes with butter and maple syrup.

1 cup all-purpose flour
1/2 cup white cornmeal, preferably stone-ground
1/2 teaspoon baking powder
1 tablespoon sugar
Pinch of salt
1 egg
2 tablespoons melted butter
1 cup milk
Soft butter for greasing skillet or griddle and for serving
Warm maple syrup

CORNMEAL "HAMCAKES" WITH PINEAPPLE MAPLE SYRUP

Make and share this Cornmeal "hamcakes" With Pineapple Maple Syrup recipe from Food.com.

Provided by YungB

Categories     Breakfast

Time 20m

Yield 12 cakes, 4 serving(s)

Number Of Ingredients 16



Cornmeal

Steps:

  • Melt 1 TBS. butter in a nonstick skillet over medium-high heat. Add ham, saute until lightly browned, then remove.
  • Add 1 TBS. butter, pineapple and cinnamon to the pan. Saute until fruit is lightly browned. Off heat, stir in syrup; set aside.
  • Preheat pancake griddle to 400º F. or a large nonstick skillet over medium high heat. Lightly coat with nonstick spray. I used butter :D
  • Combine cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl.
  • Blend buttermilk, eggs, melted butter and vanilla in another bowl. Add wet ingredients to dry, stirring until just evenly moistened. Fold sauteed ham into batter.
  • Pour 1/4 Cup batter onto hot griddle for each pancake. Cook until brown on the bottom and bubbles form around the edges, then carefully flip and cook until done, 1-2 minutes.
  • Serve with pineapple syrup and optional toasted pecans.

Nutrition Facts : Calories 608.8, Fat 20.3, SaturatedFat 11, Cholesterol 164.6, Sodium 808.1, Carbohydrate 92.4, Fiber 2.2, Sugar 61.2, Protein 16.2

2 tablespoons unsalted butter, divided
1 cup ham, cubed
1 cup fresh pineapple, chopped
1/4 teaspoon ground cinnamon
1 cup pure maple syrup
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 pinch salt
1 cup buttermilk
2 eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup pecans, toasted and chopped (optional)

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