Rustic Cornmeal Pancakes Dappled With American Breakfast Sausage And Slicked With Maple Syrup 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 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:

• In a small bowl, combine the flour, baking powder and salt. In another bowl, combine the egg, milk, oil and syrup; stir into dry ingredients just until blended. , 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 (pancakes will be thin). Serve with additional syrup.

Steps:

• To make the pancake batter, place the cornmeal and polenta in a large bowl and slowly pour in the boiling water, whisking to mix it in as you go. Set aside to soften the grains while preparing the remaining ingredients.
• In a small bowl, combine the flour, baking powder, sugar, and salt and stir together with a fork. Combine the milk and egg in another small bowl and whisk to mix.
• Add the milk mixture and melted butter to the cornmeal mixture and whisk to mix. Whisk in the flour mixture to make a thick, coarse batter. Crumble the sausage and stir it into the batter.
• Preheat the oven to 250°F. Generously grease a heavy, 8- to 9-inch skillet with the butter and warm it over medium-high heat. Ladle about 1/2 cup of the batter into the skillet and cook until golden on the bottom, about 5 minutes. Flip the cake with a spatula and continue cooking until golden on the second side, 2 to 3 minutes more. Transfer to a baking sheet and place in the oven to keep warm. Continue until all the batter is used.
• Place a pancake or two on individual plates and drizzle maple syrup across the top. Serve.