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Ingredients. 1 package (8-1/2 ounces) cornbread/muffin mix. 1 cup fresh or frozen blueberries. 1/3 cup canned white or shoepeg corn.
Maple syrup. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes.
Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Cornmeal and blueberries give buttermilk pancakes texture and lots of great flavor. Serve these pancakes with butter and maple syrup or golden cane syrup. They’re a nice change of pace from plain pancakes or basic blueberry pancakes. Blueberry sauce would be wonderful on these pancakes as well.
In a small saucepan, combine 1 cup (170g) of the blueberries, syrup, cinnamon and lemon juice. Bring to a simmer over medium low heat and cook, stirring frequently, until the blueberries have popped and released their juices and the mixture is syrupy, 4 minutes. Keep warm over low heat. The combination of blueberries with blue cornmeal, toasted pecans, buttermilk and a touch of coconut oil creates a slightly sweet, nutty flavor and texture that is delightfully different from most pancakes. For the cornmeal, I use atole which is a toasted blue cornmeal found at.
Heat oven to 300º to keep pancakes warm. Whisk first 6 dry ingredients together in a bowl. Make a well in center, pour the buttermilk into the well and then crack the two eggs into the buttermilk.
Pour the melted butter into mixture. Pancakes are so easy to make that they encourage experimentation. Enter this cornmeal-blueberry variation, which feels like a weekend treat but is well suited for the weekday.
Super fluffy Cornbread Blueberry Pancakes are what you get when you’re craving both cornbread and a pancake. The combination of the cornmeal and blueberries is so perfect with warm maple syrup or honey for an impressive brunch menu. For the cornmeal pancakes: Mix together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, mix the milk, vinegar, vanilla and eggs.
Pour the milk mixture into the dry. This is the best blueberry syrup recipe. Perfect for pouring over fluffy pancakes, thick waffle or spoon over crepes.
Ready to serve in less than 10 minutes this delicious homemade blueberry syrup can be made with your choice of fresh or frozen blueberries.
List of related literature:
|from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana|
|from The Gourmet Cookbook: More Than 1000 Recipes|
|from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family|
|from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day|
|from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes|
|from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook|
|from The Good Housekeeping Cookbook|
|from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine|
|from Keto Kid: Helping Your Child Succeed on the Ketogenic Diet|
|from Dr. Atkins’ New Diet Revolution|