Best 6 Cornmeal Flapjacks Recipes
Cornmeal flapjacks, also known as corn cakes or johnnycakes, are a delicious and versatile breakfast option that can be enjoyed by people of all ages. Made with a combination of cornmeal, flour, milk, eggs, and a touch of sweetness, these flapjacks have a slightly gritty texture and a sweet, earthy flavor. Whether you prefer them served with butter and syrup, fresh fruit, or even savory toppings like eggs and bacon, cornmeal flapjacks are sure to satisfy your cravings and keep you feeling full and energized throughout the day.
Let's cook with our recipes!
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 12 pancakes.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
CORNBREAD PANCAKES
These pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy!
Provided by CocoBean
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 15m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
- Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 38.9 g, Cholesterol 95.2 mg, Fat 10 g, Fiber 1.3 g, Protein 8.1 g, SaturatedFat 5.4 g, Sodium 550.4 mg, Sugar 8.5 g
OLD FASHIONED FLAPJACKS
Been using this recipe for many years. It came from one of McCalls oldest cookbooks. ALWAYS use real maple syrup.
Provided by mewmew
Categories Breakfast
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat griddle so that a drop of water beads when dropped on it.
- Combine dry ingredients.
- Combine wet ingredients and beat well. (Do this quickly as the butter will tend to set up when it hits the cold milk).
- Add wet ingredients to dry ingredients.
- Mix but not too much. Batter will be slightly lumpy.
- Drop a couple tablespoons for each pancake onto hot griddle and cook until bubbles appear in batter and bottom is golden brown.
- Serve with real butter and real maple syrup.
CORNMEAL FLAPJACKS
Wake up your breakfast! The complex carbs in these fab flapjacks supply long-lasting energy. From ® Prevention Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 200° F. Coat a baking sheet with cooking spray.
- In large bowl, combine cornmeal, flour, baking soda and salt.
- In medium bowl, combine buttermilk, oil, maple syrup and egg. Add to flour mixture; stir just until blended.
- Coat a large skillet with cooking spray and warm over medium heat. Pour batter by scant 1/4 cupfuls into skillet. Cook 2 minutes or until tiny bubbles appear on the surface and edges begin to look dry. Flip and cook 2 minutes longer or until golden. Place flapjacks on the prepared baking sheet; place in oven to keep warm.
- Recoat skillet with cooking spray. Repeat with remaining batter to make a total of 18 flapjacks. Serve flapjacks with berries.
Nutrition Facts : Calories 270, Carbohydrate 49 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 12 g, TransFat 0 g
CORN FLAPJACKS
Make and share this Corn Flapjacks recipe from Food.com.
Provided by anme7039
Categories Breakfast
Time 14m
Yield 4-8 matter on size, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- On a griddle using pan spray, drop 1 ounce of batter.
- Cook until golden brown.
Nutrition Facts : Calories 114.2, Fat 1.3, SaturatedFat 0.6, Cholesterol 2.8, Sodium 647, Carbohydrate 23.4, Fiber 1.5, Sugar 2, Protein 3.5
CORNMEAL FLAPJACKS
This recipe belong to my husband aunt and was handed down through the years.
Provided by Sherry Brinkman @babesbt
Categories Other Breakfast
Number Of Ingredients 7
Steps:
- Mix all together. Fry in skillet as pancakes.
Tips for Making Cornmeal Flapjacks:
- Use fresh cornmeal. Fresh cornmeal will give your flapjacks a better flavor and texture than old cornmeal.
- Grind your cornmeal if possible. If you can, grind your own cornmeal. This will give you the freshest flavor and the finest texture.
- Use buttermilk or yogurt. Buttermilk or yogurt will help to make your flapjacks light and fluffy.
- Don't overmix the batter. Overmixing the batter will make your flapjacks tough.
- Cook the flapjacks over medium heat. Medium heat will help to prevent your flapjacks from burning.
- Serve the flapjacks with your favorite toppings. Some popular toppings for cornmeal flapjacks include butter, honey, maple syrup, and fruit.
Conclusion:
Cornmeal flapjacks are a delicious and easy-to-make breakfast or brunch dish. With a few simple tips, you can make perfect cornmeal flapjacks every time. So next time you're looking for a hearty and satisfying breakfast, give cornmeal flapjacks a try!
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