Grandma Marys Cornmeal Pancakes Recipes

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JORDAN'S CORNMEAL PANCAKES



Jordan's Cornmeal Pancakes image

Named in honor of my brother-in-law who never cared much for anything homemade until he tried my cornmeal pancakes. This is a simple recipe for a hearty breakfast, lunch, or dinner. Serve with maple syrup and a tall glass of milk!

Provided by cyndib

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 6

Number Of Ingredients 9

½ cup all-purpose flour
½ cup yellow cornmeal
¼ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup milk
1 large egg
1 tablespoon vegetable oil

Steps:

  • Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl with a fork.
  • Combine milk, egg, and oil in another bowl with a fork. Mix wet and dry ingredients together.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 155.2 calories, Carbohydrate 26.6 g, Cholesterol 32.6 mg, Fat 3.8 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 0.9 g, Sodium 251.6 mg, Sugar 9.6 g

OLD-FASHIONED CORNMEAL PANCAKES (SMALL BATCH)



OLD-FASHIONED CORNMEAL PANCAKES (small batch) image

These are the cornbread pancakes that my family has enjoyed for many generations. We never ate them with syrup, though. As soon as they came out of the cast iron skillet, they were smeared with butter and eaten with dinner. Dad especially loved to eat the leftover ones torn up and put it in a big glass of buttermilk. It was one of his favorite evening snacks.

Provided by Teresa G. @sokygal

Categories     Savory Breads

Number Of Ingredients 10

1/2 cup(s) plain cornmeal
1/2 cup(s) self-rising flour
1 teaspoon(s) sugar
1/2 teaspoon(s) salt (or seasoned salt)
1 large egg
2 2/3 tablespoon(s) water (2 tablespoons plus 2 teaspoons or 1/6 cup)
scant 1/2 cup(s) 2 % or whole milk
1 1/2 teaspoon(s) white vinegar
2 tablespoon(s) butter, melted
1-1 1/2 tablespoon(s) vegetable oil for frying

Steps:

  • In a mixing bowl, mix together the flour, cornmeal, sugar and salt. Set aside.
  • In a measuring cup, mix together the milk and vinegar, stirring well; let sit for 5 minutes and stir again before adding to cornmeal mixture.
  • In a small bowl or cup, beat egg and the water with a fork or small whisk. Melt butter. Set aside.
  • Pour oil into a large cast iron or nonstick skillet; heat over medium/medium-high heat.
  • While skillet is heating, add milk, egg mixture and melted butter to dry meal mixture; stir until well combined, but still has a few small lumps. Be careful not to over-mix (to avoid a tough corn cake.)
  • Use a large spoon to drop batter onto hot skillet to form pancakes; fry until bubbles begin to appear on top, then flip to fry until pancake is cooked through and golden brown (about 30 seconds or so, depending on how hot your skillet is.)
  • Remove to paper towel; repeat with remaining batter.
  • Store leftovers in zipper bag at room temperature up to 3 days. Recipe may be doubled. You may substitute 1/2 cup buttermilk for the milk and vinegar.

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