How To make Strawberry Corn Pancakes
1/2 c Cornmeal, yellow, uncooked
2 tb Cornmeal, yellow, uncooked
1/2 c Flour, all-purpose
1 c Milk, evaporated, skim
1 Egg, large
1 t Extract, vanilla
2 c Strawberries, sliced, divide
1 tb Margarine, reduce-cal(tub)
1 t Margarine, reduce-cal(tub)
1. Using a fork, in medium bowl, combine cornmeal,
flour, and baking powder. In small bowl combine milk, egg and vanilla. Add milk mixture to cormeal mixture; stir until combined. Using a rubber scraper, gently fold in 1/2 cup strawberries. 2. In 9-inch nonstick skillet, melt 2 teaspoons margarine. Drop batter by 1/4-cup measures into skillet making 4 pancakes, and leaving a space between each. Cook 3 to 4 minutes until golden; turn and cook 1 minute longer. Repeat procedure with remaining
margarine and batter making 4 more pancakes. (2 pancakes per serving) 3. To serve, top each pancake with an equal amount of
remaining strawberries. Each serving provides: 1/2 milk 1/2 fat 1/4 protein 1 3/4 breads 1/2 fruit 15 optional
Per serving: 310 mg sodium 55 mg cholesterol
How To make Strawberry Corn Pancakes's Videos
Mixing Pancakes the Perfect Amount
Pancakes (yield: 1 dozen pancakes)
2 c (280g) AP flour
1/4 c (50g) maple sugar
1 tbsp (12g) baking powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) fine salt
1.5 c (341g) milk
2 eggs
1 tsp vanilla extract
2 oz (57g) melted butter or vegetable oil
1. Mix all the dry ingredients together in a bowl.
2. In a separate container, whisk together the milk, eggs, and vanilla. Add in the melted butter or oil.
3. Combine the dry and wet ingredients and mix just until you can't see dry flour (there will be some lumps).
4. Scoop onto a lightly greased griddle, cook until the bottom is golden, flip, and cook until golden again.
Pancake Syrup! #homemade #syrup #breakfastrecipe #pancakes
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This homemade pancake syrup has a sweet vanilla and molasses flavor and it only takes minutes to make. It is perfect for pancakes, waffles, or French toast!
Cornbread Pancakes with Fresh Strawberry Syrup - Food Wishes
Not only are you going to learn how to make the best cornmeal-based pancakes ever, but we’re also going to show you how easy it is to make your very own homemade strawberry syrup. Put the two together, and you’ll be enjoying one of the greatest breakfasts of all time. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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Corn Pancakes
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Blue Corn Pancake Recipe | How to Make Nutritious, DELICIOUS Blue Corn Pancakes
Hey Chile Heads! Today, we’re making some delicious Blue Corn Pancakes with Toasted Piñon. This recipe was inspired by Tia Sophia's Blue Corn Pancakes in Santa Fe, New Mexico. I have adapted it slightly to be packed with protein and fiber, but that did not stop them from being absolutely delectable. Try these for your next brunch, or just a lazy Sunday morning breakfast; I know you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican AND Mexican cuisine. If you have any New Mexican or Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Blue Corn Pancakes with Pinon
Ingredients:
¾ cup blue corn meal, extra fine
½ cup boiling water
1 cup unbleached flour, or whole wheat flour
1 tablespoon ground flax
1 tablespoon protein powder
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup plant based milk (you can also use regular milk)
2 tablespoons olive oil
1 large egg
¼ cup toasted pinon (pine nuts)
Maple syrup
Directions:
1. In a bowl whisk together all the dry ingredients, except for the blue corn meal.
2. Add blue corn meal to a small bowl with the boiling water. Let it set for a couple of minutes.
3. In a separate bowl whisk together milk, olive oil, and egg.
4. Add corn meal mixture to the dry ingredients, and then add to milk mixture. Don’t overmix, some lumps are ok. If the mixture is too think, add a little water to thin it out.
5. Spray some canola oil in a skillet, or griddle, and spoon a ¼ cup of batter onto the pan. Using your spatula, or spoon spread the batter into a round circle.
6. Cook until bubbles start to form on top, flip and cook on the other side until it is golden brown.
7. Transfer to a plate, and cover with aluminum foil until you are ready to serve them up.
Serve with warm maple syrup and top with toasted pinon (pine nuts).
(To toast the pine nuts, add them to a dry skillet on medium heat, and stir constantly for about 1 minute.)
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