Tag: Creamed Corn Pancakes

Basic Pancake Recipe with a Few Variations

Basic Pancake Recipe

A Basic Pancake Recipe is a simple mix of flour, baking powder and/or baking soda, salt, and milk or buttermilk. Whisk the ingredients together, then let the batter rest. The individual starch granules absorb liquid and swell, which prevents a raw starchy taste in the pancake.

Use different flours or a combination of flours, such as white whole wheat, which you can substitute 100% for all-purpose flour, or half oatmeal flour and half all-purpose flour. Substitute 25% with buckwheat flour for a deeper, nuttier flavor, but avoid using too much as this is a very dense flour.

Add fruit, such as berries or thinly sliced bananas, chopped nuts, or chocolate chips for variety. Creamed corn makes great corn cakes for a slightly savory taste – they’re good for breakfast, lunch, or dinner.

Basic Pancake Recipe with Blueberries

Pancake batter only takes a few minutes to make and while the batter is resting, preheat your griddle or pan. A hot griddle or pan is essential to getting that lovely brown exterior with crispy edges and to activate the leavening agent for airy flapjacks (couldn’t resist using the dated term, just saying it makes you giggle.)

After you pour the batter, bubbles should appear on the sides and the pancake will rise. Flip when golden brown and cook for another couple of minutes. Don’t be discouraged by a slightly pale first flapjack, the pan was probably not hot enough and the rest will be perfect.

Basic Pancake Recipe

Keep Those Pancakes Warm

A stove-top griddle or electric pancake griddle, only holds so many pancakes at once and must be made in batches. To keep your pancakes warm, preheat the oven (180 – 200 degrees F) or a warming drawer, line a half-sheet baking pan with a cooling rack, which allows for air circulation, spread the pancakes over the rack, and place in the warm oven or drawer. Warm the serving platter, plates, syrup, or other toppings too.

Basic Pancake Recipe with Fruit

Watch our basic pancake recipe video here.

Watch our fruit pancake recipe video here.

Watch our banana pancake recipe video here.

Watch our creamed corn pancake video here.

Recipes

Print

Basic Pancakes with Variations for Fruit and Chocolate Chip Pancakes

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 large pancakes
  • Category: Breakfast/Brunch

Ingredients

1 cup all-purpose flour
1 cup all-purpose flour
1 cup white whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon coarse salt
2 eggs
2 cups whole milk
¼ cup (1/2 stick) unsalted butter
1 teaspoon vanilla extract

Instructions

Preheat the griddle.

Combine the flours, sugar, baking powder and salt in a medium mixing bowl.

Beat the eggs in another bowl and whisk in the milk, butter and vanilla.

Pour the egg mixture over the dry ingredients and stir to blend

Generously brush the griddle with oil or melted butter just before pouring the batter.

  • Size:
    1/2-cup measure for large pancakes
    ¼ cup measure for small pancakes
    2 tablespoons for half dollar pancakes.

After you pour the batter, bubbles appear on the sides and the pancake rises. Flip when golden brown and cook for another minute or two. Don’t be discouraged by a slightly pale first flapjack, the pan was probably not hot enough and the rest will be perfect.

To keep your pancakes warm, preheat the oven (180 – 200 degrees F) or a warming drawer, line a half-sheet baking pan with a cooling rack, which allows for air circulation, spread the pancakes over the rack, and place in the warm oven or drawer. Warm the serving platter, plates, syrup, or other toppings too.

Notes

Fruit and Chocolate Chip Pancakes:

2 cups fruit, such as berries, sliced banana or chocolate chips*

Gently fold into the pancake batter and scoop out. The weight of these fillings makes them fall to the bottom, so be sure to scoop down or take handfuls of the variation ingredients and plop on top of the batter right after pouring on the griddle. Adding the ingredients to the bitter on the grill allows you to mix it up a little, raspberries for one and bananas for another, or a combo of ingredients!

*nutritional content is for basic pancake recipe.

Keywords: pancakes, flapjacks, fruit pancakes, banana pancakes, berry pancakes, chocolate chip pancakes, breakfast, brunch, basic pancakes

 

Print

Creamed Corn Pancakes

  • Author: Trish Lobenfeld

Ingredients

1 cup all-purpose flour
1 cup white whole wheat flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon coarse salt
2 ears of corn, kernels removed and corn milk scraped out (about 1 1/2 cups) or, 1 1/2 cups frozen corn kernels
1/2 cup heavy cream
2 eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Instructions

Preheat the griddle.

Combine the flours, sugar, baking powder, and salt in a medium mixing bowl.

Place corn kernels, cream, eggs, butter and vanilla extract in a food processor and or blender and pulse to chop. Don’t puree, the corn should have a coarse texture.

Pour the corn mixture over the dry ingredients and stir to blend

Generously brush the griddle with oil or melted butter just before pouring the batter.

  • Size:
    1/2-cup measure for large pancakes
    ¼ cup measure for small pancakes
    2 tablespoons for half dollar pancakes.

After you pour the batter, bubbles appear on the sides and the pancake rises. Flip when golden brown and cook for another minute or two. Don’t be discouraged by a slightly pale first flapjack, the pan was probably not hot enough and the rest will be perfect.

Notes

To keep your pancakes warm, preheat the oven (180 – 200 degrees F) or a warming drawer, line a half-sheet baking pan with a cooling rack, which allows for air circulation, spread the pancakes over the rack, and place in the warm oven or drawer. Warm the serving platter, plates, syrup, or other toppings too.

Keywords: pancakes, creamed corn pancakes, creamed corn, breakfast, brunch