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.
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.
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
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.
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
FRESH CORN PANCAKES
Provided by Ian Knauer
Categories Milk/Cream Blender Breakfast Brunch Side Kid-Friendly Quick & Easy Dinner Corn Pan-Fry Butter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 (make about 12 pancakes) servings
Number Of Ingredients 9
Steps:
- Whisk together flour, baking powder, sugar, and 1 teaspoon salt in a medium bowl.
- Cut enough kernels from cobs to measure 2 cups. Using back of a knife, scrape pulp from cobs and transfer to a blender with milk and 1/2 cup corn. Purée until smooth, then strain through a sieve into another medium bowl, pressing on and then discarding solids. Whisk in eggs, oil, and butter.
- Add to flour mixture with remaining 1 1/2 cups corn and whisk until just combined.
- Heat a griddle or heavy skillet over medium heat until hot, then lightly brush with oil. Working in batches, pour 1/3 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 2 minutes. Flip with a spatula and cook until undersides are golden-brown, about 1 minute more. (Reduce heat if pancakes brown too quickly.) Lightly oil griddle between batches if necessary.
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 12 pancakes.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
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
DELICIOUS CORN PANCAKES
My daughter's teacher called me at 5:00 on a Sunday, and asked if I could make these for their party Tuesday morning. *eyeroll* Of course I said yes. This is the recipe she gave me. It made approximately 35 cakes. The batter did not smell delicious, but the cakes are surprisingly tasty with butter and syrup. They would also be good with jam, or wrapped around a piece of sausage. The kids at school are supposed to eat these plain. I have a feeling they would rather have had Laura Bush's Cowboy Cookies! (they are wonderful!)
Provided by mmmagique
Categories Breakfast
Time 30m
Yield 30-36 cakes, 35 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except for the regular milk in a bowl. Heat cakes, (about three tablespoon per cake) on griddle. Cakes are ready to turn when they bubble in the middle and puff out a bit. Cook both sides until golden.
Nutrition Facts : Calories 67.8, Fat 2.3, SaturatedFat 0.4, Cholesterol 12.7, Sodium 134.3, Carbohydrate 10.2, Fiber 0.7, Sugar 1.5, Protein 1.8
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.
More about "delicious corn pancakes recipes"
ZUCCHINI CORN PANCAKES - DAMN DELICIOUS
From damndelicious.net
EASY JALAPEñO CORN PANCAKES - SIMPLY DELICIOUS
From simply-delicious-food.com
FRESH CORN PANCAKES - CLOSET COOKING
From closetcooking.com
SIMPLE CORNMEAL PANCAKES | HEALTHY BREAKFAST RECIPE
From uprootkitchen.com
LIGHT & FLUFFY CORN PANCAKES - IT IS A KEEPER
From itisakeeper.com
LATIN CORN PANCAKES RECIPE - CACHAPAS - LIVING SWEET MOMENTS
From livingsweetmoments.com
FLUFFY CORNMEAL PANCAKES - COOK FAST, EAT WELL
From cookfasteatwell.com
10 CORNMEAL PANCAKES | ALLRECIPES
From allrecipes.com
10 BEST CREAM CORN PANCAKES RECIPES | YUMMLY
From yummly.com
SWEET CORN PANCAKES WITH BACON - JUST A TASTE
From justataste.com
10 BEST CORN FLOUR PANCAKES RECIPES | YUMMLY
From yummly.com
HOW TO MAKE CORNMEAL PANCAKES (JOHNNY CAKES) - WENT …
From wenthere8this.com
SAVORY CORN PANCAKES | MAGNOLIA DAYS
From magnoliadays.com
SAVOURY CORN PANCAKES – 2 BLISS OF BAKING
From 2blissofbaking.com
CORN AND CHIVE PANCAKES WITH BACON AND EGGS - JO COOKS
From jocooks.com
DELICIOUS CHEESY CORN PANCAKES | CAMILA MADE
From camilamade.com
RAVA-PALAK-CORN MINI PANCAKES RECIPE | DELICIOUS RECIPES
From recipes-delicious.com
THE EASIEST CORN FLOUR PANCAKES (GLUTEN-FREE, DAIRY-FREE)
From dishbydish.net
CORN PANCAKES WITH BACON - LEMON BLOSSOMS
From lemonblossoms.com
SWEET CORN AND CANDIED BACON PANCAKES - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
MEDLINEPLUS: CORN PANCAKES
From medlineplus.gov
CORN PANCAKES (WITH CAN CREAMED CORN) | THE WORKTOP
From theworktop.com
SWEET CORN PANCAKES – SMITTEN KITCHEN
From smittenkitchen.com
CORN MUFFIN PANCAKES RECIPES - FOOD NEWS
From foodnewsnews.com
VEGAN CORN PANCAKES [EASY + WHOLE GRAIN] -THE HEALTHY MAVEN
From thehealthymaven.com
SAVOURY CORN PANCAKES: TWO WAYS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
SAVORY CORN PANCAKES WITH FRIED EGG - COOK EAT LIVE LOVE
From cookeatlivelove.com
CORN MEAL PANCAKES | CARNATION® - VERY BEST BAKING
From verybestbaking.com
CANDY CORN PANCAKES - MOMMY HATES COOKING
From mommyhatescooking.com
CORN PANCAKES - WHAT SHOULD I MAKE FOR...
From whatshouldimakefor.com
MASA (CORN) PANCAKES - UNLOCK FOOD
From unlockfood.ca
DELICIOUS CORNMEAL PANCAKES FROM THE 18TH CENTURY - YOUTUBE
From youtube.com
BREAKFAST RECIPE: BEGIN YOUR DAY WITH DELICIOUS CORN PANCAKES
From indianexpress.com
CORN PANCAKES RECIPE | GOOD FOOD
From goodfood.com.au
VEGAN CORNMEAL PANCAKES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
FRESH CORN PANCAKES - TASTY & ELEGANT - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
DELICIOUS CORNMEAL PANCAKES ARE OUR NEW FAVE GLUTEN-FREE
From allrecipes.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-large-groups #pancakes-and-waffles #breakfast #easy #grains #native-american #pasta-rice-and-grains #number-of-servings #3-steps-or-less
You'll also love