Betty's Kentucky Pancake Cornbread
Betty demonstrates how to make Pancake Cornbread. This is a favorite food in Central Kentucky. Cooked on a griddle and served with butter, it's just the best!
Kentucky Pancake Cornbread
1 cup yellow cornmeal
1 cup all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 egg
¼ cup water, or as desired, for thickness of pancakes
extra-virgin olive oil, for oiling griddle or skillet
In a large bowl, mix together cornmeal, flour, baking powder, baking soda, and salt. Add buttermilk, egg, and water and beat on medium speed of an electric mixer until all ingredients are combined. For 6 pancakes, ladle portions, using 1/6 of the batter, onto hot griddle (or skillet) that has been oiled with a small amount of olive oil. Cook until pancakes are brown on the bottom side and top side begins to bubble. Flip pancakes and brown on the other side. Transfer pancakes from griddle to nice serving dish. Top with butter pats and serve immediately. YUMMY! This bread is fabulous with Smothered Swiss Steak from Betty's Kitchen. I hope you enjoy it! -- Betty ღღღღღ
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To Die For Cornbread Pancakes The Most Amazing Pancakes You Will Ever Have!
#bestpancakes#cornbread#cornbreadpancakes
Ingredients:
3/4 cup flour
3/4 cup cornmeal or corn flour
1/2tsp baking soda
1tsp baking powder
1 1/2TBsp sugar
1 1/2 cups buttermilk or kefir
1 egg
3TBsps melted butter
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Cornmeal Pancakes Recipe
Cornmeal Pancakes Recipe
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Serves: 2
Nutrition Facts:
===============
Total Calories: 992
Total Carbohydrates: 182g
• Fiber: 16g
• Sugar: 2g
• Other Carbohydrates: 164g
Total Fat: 20g
• Monounsaturated Fat: 8g
• Polyunsaturated Fat: 6g
• Saturated Fat: 6g
Total Protein: 30g
Calories Per Serving: 496
Carbohydrates Per Serving: 91g
• Fiber Per Serving: 8g
• Sugar Per Serving: 1g
• Other Carbohydrates Per Serving: 82g
Fat Per Serving: 10g
• Monounsaturated Fat Per Serving: 4g
• Polyunsaturated Fat Per Serving: 3g
• Saturated Fat Per Serving: 3g
Protein Per Serving: 15g
Alton Brown's Gluten Free Cornmeal Pancakes
From the lost season of Good Eats: Reloaded, the new and improved Cornmeal Pancakes.
Click here to order an autographed copy of Good Eats 4 today:
How to Make Cornbread Pancakes| Cornbread Cakes |Quick and Easy Recipe
What up Guys?!?! In Today's video I show you how to make cornbread pancakes. If you seen my how to make tasty collard greens without meat video, you may have noticed these on the side. I LOVE LOVE LOVE eating my collard greens with cornbread pancakes. My Grandma used to make them all the time. A few of you guys asked how I make them sooo here you go! I hope you enjoy it!
Ingredients:
Makes 8-10 pancakes
1 cup all purpose flour
1 cup of yellow cornmeal
about 1 teaspoon of salt
3 1/2 teaspoons of baking powder
1/3 cup of sugar
1/3 cup of softened butter (for vegan, use vegan butter)
1 egg (for vegan, use just egg or an substitute. Use 1/4 cup of just egg to equal 1 egg)
Start with 1 cup of milk (Add a little more as you mix. You dont want it too thick nor to loose.)
* If using a cast iron pan you don't want to set stove too high being it gets hot quick, so start a little
under medium heat then adjust if needed.
* If not using a cast iron pan then start a little above medium heat and adjust if needed.
What some Tasty greens to go with your cornbread pancakes? Check out my video:
How to Make Tasty Collard Greens Without Meat!
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#Howto #Cornbreadpancakes #johnnycakes
Easy Hoe Cakes Recipe (Johnny Cakes)
After you taste one these easy to make cornmeal Hoe Cakes, you’ll forget all about ever wanting to eat pancakes again.
Ingredients for this recipe:
• 1 ½ cups all-purpose flour
• 1 ½ cups fine cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 3 large eggs
• ¼ cup melted unsalted butter
• 1 cup buttermilk
• 2/3 cup water
• Oil for cooking
Makes 8 cakes
Prep Time: 5 Minutes
Cook Time: 15 minutes
Procedures:
1. In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
2. In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
3. Add the wet ingredients to the dry ingredients in gently whisk just until combined.
4. Pour the oil into a large frying pan, cast-iron skillet or griddle over medium-low heat and pour in a ½ cup to ¾ cup of the batter and cook as many at a time as possible without touching each other in the pan,
5. Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
6. Serve with fresh berries, butter, and maple syrup.
Chef Notes:
Make-Ahead: You can make these up to 1 hour ahead of time. Keep warm wrapped in foil and in the oven at 175° before serving.
How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot. You can also heat in the microwave.
How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.
It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.
To further enhance the flavor of these hoecakes, I would absolutely advise using rendered bacon fat instead of butter.
You can absolutely use milk in place of the buttermilk.
If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.
You can also cook the hoecakes in butter instead of oil.