Blue Cornmeal Pancakes

I like these because they are super filling and wholesome. The only downside was having rather heavy pancakes because of using medium grind blue cornmeal (I couldn't find the fine-grind). But they still tasted great, and I since have found some fine grind I will definitely be making these again.

In a large bowl: 1 1/2 cups fine-grind blue cornmeal, and 3/4 a cup unbleached all purpose flour.

Then add 1 1/2 teaspoons baking powder, 1/2 a teaspoon of baking soda, and 1/4 a teaspoon of salt.

Mix the wet ingredients: 2 large eggs, 1 1/2 cups buttermilk, and 1/4 a cup of corn oil (I used canola). Then add the wet ingredients and do about a 12 second whisk.

Cook just like regular pancakes.

Mmmm. Here are the pancake toppings our family likes:
Butter and Syrup (Various kinds)
Peanut Butter
Nutella
Applesauce
Strawberry Jam
B grade Maple Syrup
Our own homemade Hickory Bark Syrup

Buckwheat Pancakes

Tasty, and healthy too!! I wasn't sure how I would feel about these, I haven't been a buckwheat fan in the past. But it had a nice balance between the flours, so you got the taste of buckwheat, but it wasn't overwhelming. I thought the batter was pretty as well :)

First, in a large bowl mix together 1 3/4 a cup unbleached all purpose flour, 1/4 a cup dark buckwheat flour, and 2 tablespoons rolled oats.

Then add 1 teaspoon baking powder, 1 teaspoon baking soda, grated zest of an orange (I would say about a tablespoon) and 1/4 a teaspoon of salt.

In another bowl use a whisk to mix 1 1/2 cups of buttermilk, 4 large eggs, and 3 tablespoons of unsalted butter, melted.

Pour the wet ingredients over the dry. Whisk until moistened, I usually do about 12 seconds.
I always think about Alton Brown when I make pancakes, because in one particular episode (it was actually about waffles, but the rules apply here) he said "walk away, just walk away" :) Here is the clip from Good Eats for you to enjoy...WALK AWAY
Then let it sit for 15 minutes, this will take care of any lumps/flour pockets, etc.

Heat the griddle, or heavy skillet. I like my trusty red skillet that I got from the discount section at Target...hehe. Lightly grease, then use 1/4-1/3 measuring cup. This batter is pretty thick, so you can roll the batter in the pan (like you do with crepes) if you want to thin them out. Cook two minutes, flip, then another minute.

Serve immediately, or keep in a 200 F oven.

You can also cool them, then freeze in a large bag for a quick breakfast another morning.

Yum! I love pancakes!

Vanilla Belgian Waffles

These are good, I like them because the batter is thinner then the Buttermilk Waffles I usually make so it's easy to get them crispy!




Ingredients:
2 cups unbleached all purpose flour
1 tablespoon baking powder
1 tablespoon sugar (optional)
pinch of salt

In a separate bowl:
3 large eggs
8 tablespoons (1 stick) unsalted butter, melted
1 1/2 cups whole milk
1 tablespoon pure vanilla extract.

Add flour mixture to wet ingredients and beat until smooth, making sure to not overmix.
Cook according to manufacturers instructions.

Note: You can also substitute whole-wheat pastry flour for the white flour.

Sourdough Pancakes and Waffles

Here is a little switch-up if you want a little flare to your pancakes/waffles. Yum!!
My favorite are still the buttermilk, but these are pretty darn good.





1 cup classic sourdough starter
1 1/2 cups whole milk
2 cups unbleached all purpose flour
2 large eggs
2 tablespoons vegetable oil
1 tsp. salt
1 tsp. baking soda

The night before:
In a nonreactive bowl combine starter, milk, and 1 cup of the flour. Be careful not to over stir, then cover with plastic and refrigerate.

The next morning:
Add the final 1 cup of flour and remaining ingredients. Do not over mix! The batter will be the consistency of heavy cream and bubbly because of the baking soda.

Pancakes: Cook for two minutes each side on medium heat. Make sure your pan is heated up well before adding batter.

Waffles: Follow manufacturers directions.

Buttermilk Waffles

I was so excited to get a waffle iron for Christmas. We immediately put it to good use, and enjoyed every bite! 5 stars.



In a large bowl: 2 cups unbleached all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon of salt

In a second bowl: 4 eggs, separated, 1/4 cup vegetable oil, 2 cups buttermilk

In the third bowl are the egg whites.

Combine wet and dry ingredients just until moistened, about 12 stirs.


Beat the egg whites until soft peak stage, then fold into the batter until there are no more white streaks.


Let rest for about 10 minutes, it helps dissolve any pockets of flour.

Grease waffle iron, then when indicator comes on spoon around 1/3-1/2 a cup, depending on the size of your griddle. Make sure there is about an inch between the batter and the edge. This prevents spilling.

Mmm, we had ours with defrosted frozen blueberries and B grade maple syrup.

Baked Apple and Pear Oven Pancake

Mmm, so good. I definitely give it 5 stars.


In a large skillet, melt 6 tablespoons of unsalted butter over medium-high heat and add 2 medium tart apples (I used Granny Smith) peeled, cored and sliced, along with 2 medium firm ripe pears (I used Bartlett), peeled, cored and sliced. Saute about 2 minutes just until tender, but not too firm. Sprinkle with 1/3 cup packed light brown sugar, 1 1/2 teaspoons of ground cinnamon and 1 1/2 teaspoons lemon juice.


Place a 9x 13 inch pan in a preheated 375 F oven for 2 minutes. Remove and add the sautéed fruit.


In a large bowl combine 6 large eggs, 1 1/2 cups whole milk, 1 1/2 cups unbleached all purpose flour, 1 teaspoon vanilla and 1/4 teaspoon of salt. Beat well, about 1 minute. Pour over the fruit in the pan.

Immediately place in the oven and bake for 20 minutes, or until puffy and brown. Let stand 5 minutes before serving. Serve immediately.

Old Fashioned Buttermilk Pancakes

Pancakes are one of my most favorite foods. This recipe is no exception, completely delicious! I went ahead and added blueberries, soo good! 5 stars. This recipe makes 12 4-inch pancakes.

In a large bowl:
2 cups unbleached, all purpose flour
1 teaspoon baking soda
large pinch of salt

In another bowl: 4 tablespoons (1/2 a stick) unsalted butter, melted
3 large eggs
2 1/4-2 1/2 cups buttermilk
I usually melted the butter in the microwave, then add the eggs and buttermilk.

Combine wet and dry ingredients stirring just until moist. I usually do a 10-15 second whisk.




I like to put my batter in an old ketchup bottle, I took out the plastic protector from the lid so the batter doesn't take forever to come out. It makes things SO much easier!


Cook on medium, the first side for 2 minutes, second side for 1. This has never failed me! You will never burn your pancakes again! The recipe says to grease your pan with butter, but canola oil has always worked better for me. If you are adding blueberries, banana, chocolate chips..etc. add about 1 1/2 tablespoons to each individual pancake after it's on the pan.


Mmm, I love my pancakes with butter and pure maple syrup (B grade has the best taste)


Pancakes on a Saturday or Sunday morning are always a hit at our house!