Cornmeal Pancakes

[saserre]

Hey all,

Just got back from IHOP, and I really liked their new Corn Cakes. They had just the right mix of cornmeal and normal pancake stuff so that it was the consistency of a regular pancake.

Anyone got a recipe for those, or something similar?

Thanks,
Sharon

[misskitty100]

I haven't tried the IHOP cakes but Jiffy Cornbread mix has an awesome pancake recipe right on the box.

[Sheila in MD]

Hey all,

Just got back from IHOP, and I really liked their new Corn Cakes. Anyone got a recipe for those, or something similar?
Sharon

Top Secret Recipes has posted a clone of these! It is their recipe of the week and only available free until March 25th. The link is: http://www.topsecretrecipes.com/reci...gin=yes&id=490

Sheila in MD

[Joyce]

I just went to Top Secret Recipes. Is there any way to copy their recipe with the MC toolbar? Thanks

[dgeevanson]

Top Secret Recipes has posted a clone of these! It is their recipe of the week and only available free until March 25th. The link is: http://www.topsecretrecipes.com/reci...gin=yes&id=490

Sheila in MD

When I click on that link, it shows the page that the recipe is on, but not the ingredients or directions. Every week I go to that site to see the weekly recipe and it always shows up, but this one doesn't. Anyone else having trouble viewing it? Darla

To answer your question, no I don't think you can copy recipes from that site. You have to print them off. A pain, I know.

[Robyn1007]

When I click on that link, it shows the page that the recipe is on, but not the ingredients or directions. Every week I go to that site to see the weekly recipe and it always shows up, but this one doesn't. Anyone else having trouble viewing it? Darla

To answer your question, no I don't think you can copy recipes from that site. You have to print them off. A pain, I know.

Well, since the link was to a free recipe that was available only for a week and the link was posted almost two weeks ago I'm guessing you've missed the free period. Too bad, I missed the post as well and they sound yummy.

[dgeevanson]

Well, since the link was to a free recipe that was available only for a week and the link was posted almost two weeks ago I'm guessing you've missed the free period. Too bad, I missed the post as well and they sound yummy.

Sheila mentioned in today's post that it was this week's recipe and that it was available until March 25th. I think I should be able to pull it up, but can't. Darla

[dgeevanson]

When I click on that link, it shows the page that the recipe is on, but not the ingredients or directions. Every week I go to that site to see the weekly recipe and it always shows up, but this one doesn't. Anyone else having trouble viewing it? Darla

To answer your question, no I don't think you can copy recipes from that site. You have to print them off. A pain, I know.

Never mind - My husband is fiddling with some settings and will be able to pull it up. My hard drive crashed last week and some settings went with it.

[Robyn1007]

Apparently not drinking coffee is not a good plan for me.

[zackaboo]

Darla, I didn't have any trouble pulling the recipe up, so here it is. I love cornmeal pancakes but haven't tried these yet. KA Whole Grain Baking cookbook has a great recipe for blueberry cornmeal pancakes that I have made several times now.


* Exported from MasterCook *

IHOP Corn Cake Pancakes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pancakes/Waffles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2/3 cup granulated sugar
1 cup whole milk
3/4 cup buttermilk
1/3 cup butter -- melted

Preheat a large skillet or griddle to medium-low heat.

Combine flour through salt in a medium bowl.

In a another bowl, blend eggs and sugar on medium speed for 30 seconds. Add milk, buttermilk and melted butter and mix well.

Mix the dry ingredients into the wet ingredients with your mixer until smooth. Let the batter sit for 10 minutes.

Spray hot skillet or griddle with nonstick spray. Spoon 1/4 cup portions of the batter on the surface and cook for 2-3 minutes per side or until brown. Serve hot with butter and maple syrup on the side.

Source:
"Top Secret Recipes"
Yield:
"16 pancakes"

NOTES : If you like the taste of fresh cornbread, you will surely dig this new take on pancakes brought to us from America's largest flapjack factory. Cornmeal, plus extra helpings of sugar and butter, are added to a delicious buttermilk pancake batter for a clone that will bring instant smiles to your table. This new breakfast specialty is easy to make, crazy delicious, and any leftovers will freeze well for weeks.

[dgeevanson]

Darla, I didn't have any trouble pulling the recipe up, so here it is. I love cornmeal pancakes but haven't tried these yet. KA Whole Grain Baking cookbook has a great recipe for blueberry cornmeal pancakes that I have made several times now.


* Exported from MasterCook *

IHOP Corn Cake Pancakes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pancakes/Waffles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2/3 cup granulated sugar
1 cup whole milk
3/4 cup buttermilk
1/3 cup butter -- melted

Preheat a large skillet or griddle to medium-low heat.

Combine flour through salt in a medium bowl.

In a another bowl, blend eggs and sugar on medium speed for 30 seconds. Add milk, buttermilk and melted butter and mix well.

Mix the dry ingredients into the wet ingredients with your mixer until smooth. Let the batter sit for 10 minutes.

Spray hot skillet or griddle with nonstick spray. Spoon 1/4 cup portions of the batter on the surface and cook for 2-3 minutes per side or until brown. Serve hot with butter and maple syrup on the side.

Source:
"Top Secret Recipes"
Yield:
"16 pancakes"

NOTES : If you like the taste of fresh cornbread, you will surely dig this new take on pancakes brought to us from America's largest flapjack factory. Cornmeal, plus extra helpings of sugar and butter, are added to a delicious buttermilk pancake batter for a clone that will bring instant smiles to your table. This new breakfast specialty is easy to make, crazy delicious, and any leftovers will freeze well for weeks.

People on this board are so kind! Thank you. ( I hope the "top secret recipe police" don't find out that you posted it here. ) I have the KA whole grain book but haven't tried anything from it yet. I cook with whole grains all the time and am looking forward to trying some recipes from the big long thread devoted to that book. Darla

[Sheila in MD]

KA Whole Grain Baking cookbook has a great recipe for blueberry cornmeal pancakes that I have made several times now.

Would love to see this one! Thanks in advance!

Sheila in MD

[zackaboo]

Would love to see this one! Thanks in advance!

Sheila in MD

Here you go...


* Exported from MasterCook *

Blueberry-Corn Pancakes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pancakes/Waffles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup whole yellow cornmeal -- (2 3/8 ounces)
2/3 cup boiling water -- (5 3/8 ounces)
3 Tablespoons butter -- melted (1 1/2 ounces)
1/4 cup milk (1/4 - 1/3) -- (2 to 2 3/8 ounces)
1 egg -- beaten
1/2 cup whole wheat pastry flour -- (1 5/8 ounces)
2 Tablespoons sugar -- (7/8 ounce)
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup blueberries -- fresh or frozen (5 ounces)

Place the cornmeal in a medium bowl. Pour the boiling water over it, stir the mixture thoroughly and let it sit for 15 minutes. This step allows the cornmeal to absorb the liquid, and it will be quite stiff at the end of 15 minutes. Stir in the melted butter to loosen the mixture. Measure the milk in a small liquid measuring cup; use the smaller amount if your berries are frozen. Beat the egg into the milk and stir the mixture into the cornmeal. Combine well to make sure there are no lumps. In a separate bowl, combine the pastry flour with sugar, baking powder and salt. Add the dry ingredients to the cornmeal mixture and combine with a few swift strokes. Let the batter sit for 15 minutes, then stir in the blueberries.

Heat a nonstick griddle or a heavy skillet (preferably cast iron). If your surface is not nonstick, brush lightly with oil. You'll need very little fat to cook these pancakes. When surface is hot enough that a drop of water splatters, swipe with a paper towel to remove excess oil and spoon batter on - 1/4 cup at a time. Let cook on first side until bubbles begin to form around the edges - around 3 minutes. You may need to adjust heat up or down to get the pancakes to cook through without scorching the surface or being too pale. When the cakes set through the center, flip them and let them finish cooking on the second side, until golden brown, 1-2 minutes more.

Source:
"King Arthur Flour: Whole Grain Baking"
Yield:
"14 pancakes"


NOTES : Even when using frozen blueberries, I have always needed 1/3+ cup of milk to loosen the batter up sufficiently after letting it sit.

[saserre]

Thanks everyone, this is exactly what I've been looking for. I really appreciate it!

Sharon

[barbarab58]

[QUOTE=Joyce;1190624]I just went to Top Secret Recipes. Is there any way to copy their recipe with the MC toolbar? Thanks[/QUOT

I just went there too. It was great what i did was just print them or I also
Highlighted it and then copy and paste into word.
It worked for me.

[Joyce]

I don't know what I am doing wrong, but I can't get the recipes to highlight to copy them. I have never had this problem before!

[dgeevanson]

Here you go...


* Exported from MasterCook *

Blueberry-Corn Pancakes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pancakes/Waffles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup whole yellow cornmeal -- (2 3/8 ounces)
2/3 cup boiling water -- (5 3/8 ounces)
3 Tablespoons butter -- melted (1 1/2 ounces)
1/4 cup milk (1/4 - 1/3) -- (2 to 2 3/8 ounces)
1 egg -- beaten
1/2 cup whole wheat pastry flour -- (1 5/8 ounces)
2 Tablespoons sugar -- (7/8 ounce)
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup blueberries -- fresh or frozen (5 ounces)

Place the cornmeal in a medium bowl. Pour the boiling water over it, stir the mixture thoroughly and let it sit for 15 minutes. This step allows the cornmeal to absorb the liquid, and it will be quite stiff at the end of 15 minutes. Stir in the melted butter to loosen the mixture. Measure the milk in a small liquid measuring cup; use the smaller amount if your berries are frozen. Beat the egg into the milk and stir the mixture into the cornmeal. Combine well to make sure there are no lumps. In a separate bowl, combine the pastry flour with sugar, baking powder and salt. Add the dry ingredients to the cornmeal mixture and combine with a few swift strokes. Let the batter sit for 15 minutes, then stir in the blueberries.

Heat a nonstick griddle or a heavy skillet (preferably cast iron). If your surface is not nonstick, brush lightly with oil. You'll need very little fat to cook these pancakes. When surface is hot enough that a drop of water splatters, swipe with a paper towel to remove excess oil and spoon batter on - 1/4 cup at a time. Let cook on first side until bubbles begin to form around the edges - around 3 minutes. You may need to adjust heat up or down to get the pancakes to cook through without scorching the surface or being too pale. When the cakes set through the center, flip them and let them finish cooking on the second side, until golden brown, 1-2 minutes more.

Source:
"King Arthur Flour: Whole Grain Baking"
Yield:
"14 pancakes"


NOTES : Even when using frozen blueberries, I have always needed 1/3+ cup of milk to loosen the batter up sufficiently after letting it sit.

Thanks for posting. Tried these this morning and we really liked them. I also needed the full 1/3 c milk. Darla