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Tag Archives: pancakes

Cornmeal Griddle Cakes


I recently checked out Baked Explorations from the library and immediately honed in on the Cornmeal Griddle Cakes recipe because I’ve been wanting to try them for a long time.  I think it took me all of two days to get to it.  It was urgent!  And I’m so glad I finally got to try some.

I don’t know if all cornmeal pancakes are this good, but if so, I was really missing out!  Both my husband and I are awfully tempted to call them not just great pancakes but the best. ever.  The best pancakes of all types that we’ve ever had.  But, alas, we can not.  The glorious fluffy buttermilk pancake will always hold the #1 spot, but these are just as good in a different way.

First of all, I was surprised by the texture.  I expected that the cornmeal would make the cakes dry and more dense.  Not so.  They were extremely fluffy, moist and light.  I don’t get it, but I won’t question it.  The corn flavor comes through and just tastes so good with butter, maple syrup and pecans on top.  Seriously.  You must try this!

Cornmeal Griddle Cakes

Printable recipe
Printable recipe with picture

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup yellow cornmeal
1/4 cup firmly packed light brown sugar
2 large eggs
1 cup buttermilk

Sift together flour, salt, baking powder, and baking soda in medium bowl. Bring 1 1/2 cups water to a boil. Place cornmeal in a large metal or glass bowl. Stirring continuously, slowly pour the boiling water over the cornmeal. Keep stirring until the mixture has cooled to lukewarm, almost room temperature. Add the brown sugar and stir until combined. Whisk eggs until pale yellow in separate bowl. Add buttermilk and whisk until blended. Add flour mixture, alternating with buttermilk mixture, to the cornmeal in three parts (beginning and ending with the flour mixture), stirring after each addition until just combined. Heat a skillet or griddle pan over medium-low heat. Spray with cooking spray and drop batter in 1/4 cup batches onto skillet. Cook until medium-brown, about 3 minutes, and the tops are bubbly, then flip the griddle cakes over and cook the other side for about 2 minutes and serve immediately. Serve with butter, pecans and maple syrup.

Makes 20 small pancakes. Per pancake: 85 calories; 2 g fat; 15.3 g carb; 1 g fiber; 2 g protein

Recipe source: slightly tweaked from Baked Explorations


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The Best Buttermilk Pancakes


https://i1.wp.com/a3.ec-images.myspacecdn.com/images02/22/dd1986ca3e6d4d0683921a8170ee2a91/l.jpg

Sometimes it’s the simplest recipes that are the best!  I made mine with blueberries and they were so good, I didn’t even need any syrup!

Best Buttermilk Pancakes
from smittenkitchen.com

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt, or slightly less table salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1 tablespoon extra for brushing griddle (I’ve made these pancakes with and without the butter mixed in, and can say with confidence they work either way. They’re just richer with it, of course.)
1 cup blueberries, fresh or frozen and thawed (optional)
1. Preheat an electric griddle to 375°F, or place a griddle pan or cast-iron skillet over medium-high heat. Whisk together the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs, buttermilk, and 4 tablespoons melted butter, and whisk to combine. The batter should have small to medium lumps.
2. Test the griddle by sprinkling a few drops of water on it. If the water bounces and spatters, the griddle is hot enough. Using a pastry brush, brush the remaining 1/2 teaspoon butter onto the griddle. Wipe off the excess with a folded paper towel.
3. Using a 4-oz. ladle, about 1/2 cup (for a 6-inch pancake), pour the batter in pools 2 inches apart. If you wish to make blueberry pancakes, arrange a handful over the cooking pancake, pressing them in slightly. When the pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes, flip over. If any batter oozes or blueberries roll out, push them back under with your spatula. Cook until golden on bottom, about 1 minute.
4. Repeat with the remaining batter. You can keep the finished pancakes on a heat-proof plate in the oven at 175°F. Serve warm.

 https://i0.wp.com/a3.ec-images.myspacecdn.com/images02/63/58d5f77eb0804d959dfa4beffc524728/l.jpg

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