Cranberry And Corn Pancakes Recipes

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CORNMEAL-CRANBERRY PANCAKES



Cornmeal-Cranberry Pancakes image

Provided by Jill Santopietro

Categories     breakfast, sauces and gravies, main course

Time 2h

Yield Makes about 24 4-inch pancakes

Number Of Ingredients 22

2 gala apples
2 Granny Smith apples
1/2 cup packed light brown sugar
1/2 teaspoon salt
3/4 teaspoon pumpkin-pie spice
2 cups apple cider
2 teaspoons cornstarch
2 teaspoons cream cheese
2 tablespoons sugar
1/2 cup heavy cream
1/2 tablespoon butter
Salt
10 tablespoons butter, cut into chunks, plus more for greasing pan
2 cups milk
4 large eggs
2 cups flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 tablespoons plus 2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups chopped fresh cranberries
Maple syrup, optional

Steps:

  • Peel, core, quarter and cut the apples into 1-inch pieces. Place the apples, sugar, salt, spice, cider and 1/3 cup water in a saucepan and bring to a boil. Lower the heat and simmer until the apples are soft and the juices thick, about 75 minutes. In a small bowl, dissolve the cornstarch in 2 teaspoons water. About 5 minutes before the compote is done, stir the cornstarch mixture into the apples. Keep warm.
  • Place the cream cheese in a bowl and set aside. In a small saucepan, cook the sugar over medium-high heat to a dark caramel, swirling the pan as it begins to brown to distribute the sugar. Do not stir. Off the heat, carefully whisk in the cream and butter. Return to low heat, add a pinch of salt and simmer until the solids dissolve. Stir 3 teaspoons of caramel sauce into the cream cheese. Mix until the cream cheese dissolves, then whisk this mixture back into the caramel sauce. Keep warm.
  • In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in 1/2 cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble.
  • Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on it sizzle. Lightly grease the pan with butter, then add 3 to 4 tablespoons batter to make a 4-inch pancake. As soon as the batter sets, sprinkle the top with cranberries. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve topped with apple compote and lightly drizzled with caramel-butter sauce or maple syrup.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 275 milligrams, Sugar 13 grams, TransFat 0 grams

CORNMEAL PANCAKES WITH GLAZED ORANGES AND CRANBERRIES



Cornmeal Pancakes with Glazed Oranges and Cranberries image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Number Of Ingredients 12

2 oranges
1/2 cup dried cranberries
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
Fine salt
5 tablespoons unsalted butter, plus extra for cooking pancakes
1 1/4 cups buttermilk
2 large eggs
2 tablespoons sugar
2 tablespoons orange marmalade
1/4 cup loosely packed mint leaves, torn

Steps:

  • 1. Finely grate the zest from one of the oranges and set aside. Trim the ends from both oranges then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut each orange into segments. Squeeze the juice from the membranes into the bowl.
  • 2. Put the cranberries and 1/4 cup orange juice in a small microwave-safe bowl. Microwave on high power until cranberries plump and liquid is absorbed, about 45 seconds. Set aside.
  • 2. Whisk the flour, cornmeal, baking powder, and 1/4 teaspoon fine salt in a medium bowl. Melt 3 tablespoons butter in a large non-stick skillet over medium heat. Transfer the melted butter to another bowl and whisk in the buttermilk, eggs, sugar, and orange zest until smooth. Stir the wet ingredients into the dry until just combined.
  • 3. Heat some butter in the skillet and drop 1/4 cup batter for each pancake onto the hot skillet. Cook until bubbles form on the top of each pancake and bottoms brown, 4 minutes. Flip and cook, until the other side is golden, 1 to 2 minutes. Transfer pancakes to a plate and keep warm.
  • 4. Increase the heat to medium-high and pour the remaining orange juice and marmalade into the skillet, bring to a simmer. Add the orange segments and cranberries, then swirl in the remaining 2 tablespoons butter until glazed, 1 minute. Remove from the heat and stir in mint. Top pancakes with the glazed oranges. Serve.

Nutrition Facts : Calories 515, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 155 milligrams, Sodium 458 milligrams, Carbohydrate 73 grams, Fiber 4.5 grams, Protein 11 grams

CRANBERRY CORNMEAL PANCAKES WITH GLAZED ORANGES



Cranberry Cornmeal Pancakes with Glazed Oranges image

Provided by Food Network

Yield 4 servings (Three 4-inch pancakes per serving)

Number Of Ingredients 13

1/2 cup dried cranberries
3 oranges
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1 tablespoon canola oil
1 tablespoon unsalted butter
1 1/4 cups buttermilk
2 large eggs
3 3/4 teaspoons Truvia™ natural sweetener spoonable*
1/4 cup loosely packed mint leaves, torn
*May substitute with 5 packets Truvia™ natural sweetener

Steps:

  • 1. Put the cranberries in a small microwave safe bowl. Squeeze 1/4 cup juice from 1 orange into the bowl. Microwave until plump on HIGH, about 45 seconds. Set aside to cool. Grate 1/2 teaspoon of zest from one of the oranges, set aside. Trim the skins and pith from both oranges with a sharp knife; and working over a bowl to catch all their juices, cut oranges into segments.
  • 2. In a medium bowl whisk the flour, cornmeal, baking powder, and salt. In another bowl, whisk the buttermilk, eggs, canola oil, 3 teaspoons Truvia™ natural sweetener and orange zest until smooth. Stir the wet ingredients into the dry until just combined. Fold in the plumped cranberries and any juice.
  • 3. Heat a heavy non-stick skillet over medium heat until a drop of water skitters around the pan. Drop 1/4 cups of batter for each pancake into the hot skillet. Cook until bubbles form on the top of each pancake and the bottoms brown, 4 minutes. Flip and cook (adjusting the heat if needed) until other sides is golden, 1 to 2 minutes. Keep pancakes warm.
  • 4. Pour the juice from the orange segments and remaining 3/4 teaspoon Truvia™ natural sweetener into the hot skillet and bring to simmer. Swirl in butter. Add the orange segments and gently toss to coat until glazed, 1 minute. Stir in mint. Top pancakes with the glazed oranges. Serve.
  • Note: Pancakes can be made the day before and refrigerated in a resealable plastic bag. Reheat on a baking sheet in a 400 degrees F oven until hot and crisp, about 10 minutes.
  • Copyright 2010 Television Food Network, G.P. All rights reserved

FRESH CORN PANCAKES



Fresh Corn Pancakes image

Provided by Ina Garten

Time 45m

Yield 20 to 22 pancakes

Number Of Ingredients 15

1 cup fine yellow cornmeal, such as Quaker
1/2 cup stone-ground cornmeal, such as Bob's Red Mill
1/2 cup all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Kosher salt
1 3/4 cups buttermilk, shaken
6 tablespoons (3/4 stick) unsalted butter, melted
2 extra-large eggs
1/2 teaspoon Sriracha
3 cups fresh corn kernels (4 ears) (see Cook's Note)
3 tablespoons minced fresh chives, plus extra for serving
1 1/2 tablespoons seeded, minced jalapeno pepper
8 tablespoons (1 stick) clarified butter, for frying (see Cook's note)

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.

CRANBERRY ORANGE PANCAKES



Cranberry Orange Pancakes image

As special as the holidays, these fluffy pancakes are drop-dead gorgeous, ready in just minutes and brimming with sweet, tart and tangy flavor. Seconds, anyone? -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 12 pancakes (1-1/4 cups syrup).

Number Of Ingredients 16

SYRUP:
1 cup fresh or frozen cranberries
2/3 cup orange juice
1/2 cup sugar
3 tablespoons maple syrup
PANCAKES:
2 cups biscuit/baking mix
2 tablespoons sugar
2 teaspoons baking powder
2 large eggs
1 large egg yolk
1 cup evaporated milk
2 tablespoons orange juice
1 teaspoon grated orange zest
1/2 cup chopped fresh or frozen cranberries
Orange zest strips, optional

Steps:

  • In a small saucepan, bring the cranberries, orange juice and sugar to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. With a slotted spoon, remove 1/4 cup cranberries; set aside., In a blender, process cranberry mixture until smooth. Transfer to a small bowl; stir in maple syrup and reserved cranberries. Keep warm., In a large bowl, combine the biscuit mix, sugar and baking powder. In another bowl, whisk the eggs, egg yolk, milk, orange juice and zest. Stir into dry ingredients just until blended. Fold in chopped cranberries., Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. Garnish with orange zest strips if desired.

Nutrition Facts : Calories 574 calories, Fat 17g fat (7g saturated fat), Cholesterol 177mg cholesterol, Sodium 1055mg sodium, Carbohydrate 94g carbohydrate (53g sugars, Fiber 3g fiber), Protein 12g protein.

CRANBERRY AND CORN PANCAKES



Cranberry and Corn Pancakes image

Frozen corn and cranberries are the secret to these festive flapjacks.

Provided by Cathy Erway

Number Of Ingredients 11

1 egg
1 cup whole milk
1 cup all-purpose flour
1 Tbsp (packed) light brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup frozen cranberries, thawed, chopped
1 1/2 Tbsp sugar
3/4 cup frozen corn
2 Tbsp butter, divided

Steps:

  • Toss thawed cranberries with sugar. Whisk together egg and milk in a bowl and set aside. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Add egg mixture and gently combine. Stir in cranberries and corn.
  • Melt 1 Tbsp butter over medium-high heat in a skillet. Pour batter for 2 medium-size pancakes. Cook until pancakes begin to brown, about 2 minutes. Flip and cook until bottom is golden. Add remaining 1 Tbsp butter to pan and repeat with rest of batter. Serve immediately.

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