Cornmeal Pancakes With Honey Pecan Butter Recipes

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FLUFFY CORNMEAL PANCAKES



Fluffy Cornmeal Pancakes image

Fluffy, light, and easy-to-make, Cornmeal Pancakes are a tasty twist on classic pancakes. | One Bowl Recipe. No buttermilk. No need to whip egg whites!

Provided by Elizabeth

Time 30m

Number Of Ingredients 11

1 cup finely ground cornmeal ((5 ounces cornmeal; 142 grams))
1 cup all-purpose flour ((4 ½ ounces; 127 grams))
3 tablespoons granulated sugar ((1 ⅓ ounces 38 grams))
1 tablespoon baking powder
½ teaspoon salt
2 large eggs ((out of shell: about 4 ounces; 113 grams))
1 cup milk ((8 ounces; 226 grams))
¼ cup vegetable oil
Nonstick cooking spray or vegetable oil for greasing the griddle
Butter
Maple syrup

Steps:

  • Make the Batter. Whisk cornmeal, flour, granulated sugar, baking powder, and salt together in a medium mixing bowl. Add the eggs, milk, and vegetable oil. Whisk until smooth.
  • Heat the Griddle. Lightly oil a nonstick griddle. Heat griddle over medium-high heat. P
  • Cook the Pancakes. Pour batter, approximately ¼ cup, onto griddle. Batter should sizzle when it hits the pan. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1 to 1 ½ minutes.
  • Serve. Serve with butter and syrup, if desired.
  • Keep Pancakes Warm: To keep warm, preheat oven to 200 degrees F. Place cooked pancakes on a parchment-lined baking sheet.

CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER



Cornmeal Pancakes with Honey-Pecan Butter image

Categories     Cake     Milk/Cream     Egg     Breakfast     Brunch     Fry     Kid-Friendly     Pecan     Cornmeal     Fall     Honey     Sour Cream     Bon Appétit     Small Plates

Yield Makes about 10

Number Of Ingredients 17

1/2 cup (1 stick) unsalted European-style butter, room temperature
2 tablespoons honey
Generous pinch of ground cinnamon
1/3 cup finely chopped toasted pecans
1 cup plus 2 tablespoons all purpose flour
1/3 cup fine yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
3/4 cup sour cream
3/4 cup whole milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
Melted European-style butter
Maple syrup, warmed

Steps:

  • Using electric mixer, beat 1/2 cup butter, honey, and cinnamon in small bowl until fluffy. Stir in pecans. Season with salt.
  • Sift flour, cornmeal, sugar, baking powder, baking soda, and salt into large bowl. Whisk eggs in medium bowl to blend; whisk in sour cream, milk, oil, and vanilla. Gradually add liquid mixture to dry ingredients, whisking just until blended.
  • Heat griddle or heavy large skillet over medium heat. Working in batches, brush griddle lightly with melted butter. Pour batter by 1/3 cupfuls onto griddle. Cook until bottoms brown, about 4 minutes. Turn pancakes over and cook until second sides brown, about 2 minutes. Divide pancakes among plates and top with honey-pecan butter. Serve, passing warm maple syrup separately.

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