Cornmeal Pancakes Eggless Recipes

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.

Steps:

• Combine dry ingredients and mix slightly.
• Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
• Melt the butter. When fully melted, add the butter to the batter.
• Take pan to stove and stir butter into batter.
• When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
• Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
• Note: This recipe also works well with whole wheat flour. Chopped fruit, nuts or chocolate chips can be added to batter before cooking for a unique treat.

Steps:

• Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

Steps:

• Combine flour, baking soda and cornmeal.
• Add egg, buttermilk and vanilla.
• Stir until just mixed.
• Pour by 1/4 cup into a hot pan.
• Cook until bubbles appear, flip.
• Makes about 10 pancakes.
• I put 1 serving as one pancake.
• Note: This recipe is very versatile; If you like sweeter pancakes, add 1 tbsp of sugar; These are also good with 1 cup of blueberries, or try any other kind of fruit; Cinnamon may also be added for extra flavour.

Steps:

• Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

Steps:

• Cream the cornmeal, salt, and butter together.
• Add the milk and enough water to make a moist but firm batter.
• Drop, using about 1/4 cup of batter, onto a hot greased griddle, and flatten using the back of a spoon wetted with water.
• This can be a tad tricky, but wetting the spoon helps a lot!
• When brown, turn and cook the other side.
• Serve hot with maple syrup, honey, or butter.

Steps:

• Put all wet ingredients in the bowl (first four ingredients), and stir with large spoon.
• Next add all the dry ingredients (next five ingredients), and stir until well combined. Batter may still be a little lumpy.
• Heat lightly greased griddle on med-high heat (I use butter to cook with but you can use vegetable oil or cooking spray).
• Pour about a 1/3 cup of batter onto griddle for each pancake. You may use less or more, depending on your desired pancake size.
• Cook until the pancake is covered with tiny little bubbles (4-5 min), then flip. Cook the other side for another 3-4 minutes. (The key is to make sure the batter has cooked all the way through. You may have to adjust your heat so as to not have burnt on the outside, runny on the inside disasters.).
• Repeat with remaining batter.

Steps:

• Combine the first six ingredients in a large mixing bowl. Whisk to blend.
• In a seperate bowl, whisk together buttermilk, egg and butter.
• Make a well in the dry ingredients and pour in the egg mixture. Stir with a wooden spoon until well moistened. The batter will contain some lumps. Set batter aside.
• Place a griddle over medium-high heat. Brush the surface with oil to prevent sticking. Pour batter by 1/4 cup scoops onto the griddle. Cook until bubbles formed around the outside edge have broken. Turn pancakes over and cook the other side.