Fluffy Cornmeal Yogurt Pancakes Recipes

CORNMEAL PANCAKES

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.

FLUFFY CORNMEAL PANCAKES

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.

ZUCCHINI-CORNMEAL PANCAKES

Steps:

• Place zucchini in a colander to drain; squeeze well to remove excess liquid. Pat dry., Whisk flour, cheese, cornmeal, sugar, baking powder, salt and pepper. In another bowl, whisk together eggs, milk and onion. Add to dry ingredients, stirring just until moistened. Fold in zucchini., Lightly grease a griddle with cooking spray; preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with butter and syrup.

MULTIGRAIN PANCAKES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

FLUFFY YOGURT PANCAKES

Steps:

• Gather the ingredients.
• Heat a griddle or large frying pan over medium-high heat. Rotate it regularly to make sure it's evenly heated.
• Once it's hot, turn down the heat to medium and maintain a hot surface. (You want a drop of water to bounce or dance on it but not splatter or explode-that's too hot). Adjusting the heat and maintaining an even pan temperature is the key to evenly cooked pancakes.
• While the griddle or pan heats up, make the batter. Combine the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
• In another medium bowl, whisk together the yogurt and eggs.
• Add the yogurt-egg mixture to the flour mixture and stir to combine.
• Stir in the melted butter or oil. If the batter is too thick (which can happen based on the consistency of the yogurt that is used), slowly add 1/4 to 1/3 cup milk.
• Brush or spray oil onto the hot griddle or pan. Spoon the batter into even cakes and cook until bubbles form on the surface of the cakes, about 2 minutes.
• Using a spatula, flip the cakes over and cook until they are golden brown on the other side-about another 2 minutes. Working in batches, only cook as many pancakes as will fit on your pan without touching.
• Transfer the pancakes to a platter or individual plates.
• Serve pancakes hot, with butter, maple syrup , honey, or jam as you like.

CORNMEAL PANCAKES USING YOGURT

Steps:

• whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
• Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
• Pour 1/4 cup measures of batter into skillet in batches.
• Cook about 3 minutes or until golden, turn and cook 1 minute more.
• Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.

OATMEAL PANCAKES

Steps:

• If you'd like to keep the pancakes warm between batches, place a rack in the center of your oven and preheat the oven to 200 degrees F.
• Place the oil, Greek yogurt, milk, 1 1/4 cups oats, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.
• Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don't see any remaining bits of oats.
• Stop the blender, stirring the remaining 3/4 cup oats and any desired mix-ins. Do not blend again. Let the batter sit for 10 minutes while you heat the skillet/griddle and prep any toppings.
• Heat a large nonstick skillet or griddle over medium-low heat. Lightly butter or oil the pan if needed (some nonstick pans do not need this).
• Once the skillet is hot, drop the batter by 1/4 cupful into the pan. Let cook gently for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top.
• Gently flip, then cook on the other side for 1 to 2 minutes. They should look golden on both sides. If desired, transfer the pancakes to a baking sheet and keep them warm in the oven between batches. Repeat with the remaining batter.
• Serve hot with desired toppings.

FLUFFY CORNMEAL YOGURT PANCAKES

Steps:

• Mix all dry ingredients, then wisk together.
• Beat egg preferably into a 2+ cup measuring cup, add yogurt.
• Add enough milk (soy, cow, cream mixed with water, water, etc) to make a total of 2 1/4 cups liquid.
• Stir liquid into dry ingredients just enough to mix (mash any lumps).
• Pour by icecream scoop or 1/4 cup (measuring cup works well) onto a preheated 350 degree griddle.
• When a few bubbles form, check by lifting an edge and if brown, flip once.
• Cook for another minute or so til this side is brown also.

CORNMEAL PANCAKES WITH HONEY-PECAN BUTTER

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.