Polenta pancakes recipe
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- Dish type
- Buttermilk pancakes
If you love polenta cake, you'll love these pancakes. Yummy served with bacon and maple syrup.
11 people made this
- 100g plain flour
- 100g polenta (cornmeal)
- 25g caster sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 300ml buttermilk
- 2 large eggs
- 50g butter, melted
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Whisk flour, polenta, sugar, baking powder, bicarb and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate bowl. Stir the liquid mixture into the dry mixture just until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. For each pancake, pour 4 tablespoons (60ml) batter into pan and cook until edges are dry and bubbles appear on the surface, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
Reviews & ratingsAverage global rating:(28)
Reviews in English (25)
by Audrey May
Made it just like the recipe (except I made my own buttermilk with milk and vinegar) and they were wonderful with pinto beans, fresh diced onions, and fried ham. Yum! The only thing different was that I halved the recipe because it's just my husband and I. And we still have leftovers for tomorrow!-19 Dec 2018
I made recipe with all ingredients, with exception of using milk and vinegar for buttermilk. They turned out nice and fluffy but the taste was a little bland for me. I wanted more buttery sweetness . It the maple syrup and butter made them good .-13 Jan 2019
Fluffy Cornmeal Pancakes
Fluffy, light, and easy-to-make, Cornmeal Pancakes are a tasty twist on classic pancakes. | One Bowl Recipe. No buttermilk. No need to whip egg whites!
Pancakes don’t have a season, of course. But I find myself making cornmeal pancakes more often in the winter than at any other time of year.
Polenta pancakes1/2 cup cornmeal pinch of salt 1 tablespoon sugar [optional] 1 1/2 cup all-purpose flour 1 teaspoon baking powder 2 eggs 1 1/4 cup milk, more as needed butter or olive oil, as needed 1. Combine cornmeal in a small saucepan with 1½ cups water and a pinch of salt. Whisk until smooth while bringing to a boil over medium heat, then continue to stir for about 10 minutes. Turn heat off and let cool.
2. Heat a griddle or large skillet over medium-low heat. In a bowl, mix sugar, flour, baking powder and a little salt. Beat eggs into cornmeal, then stir in milk. Add to flour mixture and stir to combine, adding milk if necessary to make a batter. 3. Add about 1 tablespoon butter or oil to griddle. When hot, add batter by large spoon. Cook until lightly browned on bottom, 3 to 5 minutes, then turn and brown second side. Repeat, using more butter or oil.
Fluffy Cornmeal Pancakes (7 Ingredients!)
How was your Thanksgiving? Ours was lovely. We’re visiting friends and family back in Kansas this week, eating all the delicious food and hatching our solo Christmas plans. Think sleeping in, PJs, and french toast and mimosas in bed. Mmm, dreamy.
In the meantime, let’s dig into this seasonal stack of goodness. Fluffy cornmeal pancakes with cranberry orange compote. Let’s get into the kitchen.
These pancakes require just 7 ingredients and the compote comes together while the batter rests, making this a 30-minute recipe as well.
To keep these gluten free, I used a mixture of gluten free oat flour and cornmeal. Melted vegan butter adds decadence and a subtle buttery flavor. You can’t go wrong.
The compote is insanely simple. Just cranberries, orange juice and maple syrup bubbled into a compote and then blended.
Think tart-sweet in taste, and saucy + jammy in texture. Although the compote is optional, I highly recommend trying it out.
I hope you all LOVE these pancakes! They’re:
Cornbread-like in flavor + texture
This would make the perfect lazy weekend breakfast paired with coffee and a good book (my favorite). If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #minimalistbaker on Instagram. Cheers, friends! Have a lovely weekend.
Add 1 1/2 cup (355 ml) water and 1/2 teaspoon salt to a medium-size saucepan. Drizzle in the cornmeal while stirring to avoid clumps. Bring to a boil over medium heat whisking constantly for about 20 minutes. If cornmeal starts to splatter too much, reduce the heat. Set aside and let it cool.
Once the cornmeal has cooled down, add flour, baking powder, salt, and the beaten eggs. Add the milk, little by little until the cornmeal mix has the consistency of a batter. Add more milk if necessary. Set aside.
It is best to fry one pancake first. Cornmeal density varies from brand to brand and pancakes can fall apart when frying and turning them. Add a bit more flour or reduce the milk amount.
Heat about 1-2 tablespoons of olive oil in a frying pan over medium-high heat. Add 2-3 tablespoons cornmeal batter and cook it until lightly browned on one side, about 3-5 minutes. Turn it on the other side and cook it for 2-3 minutes longer. If pancakes brown to quickly lower the heat a bit. Place pancakes on a plate and keep them warm until serving.
Do try an apple or pear version, too: simply stir thinly sliced apples or pears into the polenta mixture. TIP You can buy rum-soaked raisins, of course, but try making them yourself. It is quick and easy, and the raisins don’t need to be soaked for very long. To make rum raisins, place 4 tablespoons raisins, 2 tablespoons rum, and 4 tablespoons water in a saucepan. Bring to a boil, remove from heat, and let swell briefly. Now they are ready to use. They taste a great deal better than packaged rum raisins, which tend to be very hard.
- 4 cups water
- 1 teaspoon fine salt
- 1 cup polenta
- 3 tablespoons butter, divided
- ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Bring water and salt to a boil in a large saucepan pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Ingredients For Polenta Cakes:
To view the entire list of ingredients and amounts needed, please see the printable recipe card located at the bottom of this post.
- Polenta – I prefer the packaged Traditional because when time is short, this is easy! You can also make your own and cut into squares. If making your own polenta, cook per package instructions and pour into a greased 8″ square dish and allow to cool, then refrigerate for at least 2 hours to harden. Cut into squares and follow instructions below.
- Cinnamon – Not only does adding some cinnamon to the dish give you flavor, but it’s also good for you too. It’s known to be anti-inflammatory and an antioxidant too. So, it’s the ideal addition to these polenta cakes.
- Sugar – You will need a couple of tablespoons of sugar, and it’s the right amount to give a beautiful sweetness to the dish. You can certainly adjust the amount if you want it sweeter.
- Butter – The butter is a must because it’s what gives the exterior of the polenta cakes the crispy. You could also swap it for your favorite oil or ghee if you would rather.
- 1/2 tablespoon unsalted butter
- 1/2 teaspoon salt
- 6 tablespoons polenta
- 1/2 cup mascarpone cheese
- 2 or 3 ripe peaches, peeled and thinly sliced
- Sugar, for sprinkling
In a medium saucepan, bring 2 cups of water to a boil over moderately high heat. Add the butter and salt, then slowly whisk in the polenta. Reduce the heat to low and cook, whisking, until the polenta has somewhat thickened, about 20 minutes. Remove from the heat let cool for 2 minutes. Whisk in 1/4 cup of the mascarpone.
Spoon 2 tablespoons of the polenta onto a foil-lined baking sheet and, using the back of a spoon, spread it into a 3-inch round pancake about 1/4 inch thick. Repeat with the remaining polenta, forming 12 pancakes. Let stand at room temperature for 10 minutes.
Preheat the broiler. Broil the pancakes about 6 inches from the heat for 3 minutes, or until slightly dry on top. Overlap 3 pancakes on each of 4 warmed plates and top with the peaches and 1 tablespoon of mascarpone. Serve immediately and pass the sugar separately.
What exactly are johnnycakes? Are they from the North, or are they from the South? They're fluffier than old-fashioned hot water cornbread and very similar to a cornmeal pancake. They happen to be delicious with maple syrup, cane syrup, or Southern sorghum syrup. You can also serve them as a savory bread, along with beans or greens.
So, the answer to the question is complicated. These cornmeal cakes are identified strongly with Jamaica and parts of the Eastern Caribbean, where they are often served with sautéed salt fish, but they can also be found in the American South and throughout New England, too, and have strong ties to Native American foods. Some think these fried cornmeal "johnnycakes" were originally called journey cakes because they could be packed to eat on long journeys, while others believe they were first called Shawnee cakes after the tribe in the Tennessee Valley the "johnnycake" is a mispronunciation. According to "The Encyclopedia of American Food and Drink" by John Mariani, the name "Rhode Island johnnycake" first appeared in print in 1739, going back to the Narragansett people, and an 1835 political cartoon by James Akin called johnnycake "the stamina of the South."
These are delicious and can be as sweet as you like, or not. There's only a little bit of sugar in this recipe, so feel free to adjust to your liking.