![]() The box of cornbread mix cost me around $0.50 so they are about as frugal as it gets. Step 3: Pancakes For pancakes, use 1/4 cup batter. Ingredients 1 (8.5 ounce) box Jiffy Corn Muffin Mix 1/2 cup all-purpose flour 1 tablespoon baking powder 2 eggs 1 cup buttermilk 3 to 4 tablespoons butter. Step 2 Combine ingredients until large lumps disappear. Mix together the Jiffy and Bisquick mixes in a medium-sized bowl. Griddle/waffle iron is ready when a few drops of water sizzle and disappear. I didn’t feel that they needed any butter or syrup because they were so good by themselves. Step 1 Preheat griddle or waffle iron to medium heat (350F to 375F) or as manufacturer directs. Then a few days later we had them for breakfast. We had them for dinner with Carolina-style Pork Barbeque and coleslaw and it was amazing. They were crispy yet fluffy and retained the amazing cornbread texture that is near and dear to my heart. The result? Cornbread nirvana (as far as I can tell). The batter seemed too thick to me so I added a tablespoon of melted butter and few more splashes of milk. I used a cheap box of Jiffy cornbread mix and followed the directions on the box (add one egg and 1/3 cup milk). So of course I immediately got my waffle iron out and gave it a try. When I heard on a recent WDW Radio podcast that Disney’s Landscape of Flavors now serves pulled pork with cornbread waffles, I wondered why I hadn’t thought of this before!Ĭornbread AND waffles!?! Seems like the perfect Southern food mash-up to me. Just reheat them in the oven before serving.My friend Robyn will attest that I was obsessed with cornbread long before I lived in the South. I remember sending her a souvenir magnet with – you guessed it – a cornbread recipe on it back when we were in college. You can also cook up the pancakes, put them in a container with a piece of parchment paper separating each pancake, and freeze them for another day. ![]() This question seems to come up a lot: Yes, you can make the batter up the night before, leave it covered in the fridge, and cook the pancakes in the morning. All of my favorite pancake recipes are included on this page. Which sounds quite a bit better than vinegar cornbread pancakes.Īnd don’t worry – you don’t taste the vinegar in the pancakes once they’re cooked.įor many more healthy pancake recipes, including Apple Pie Pancakes, Blueberry Cheesecake Pancakes, and Brownie Batter Pancakes, have fun checking out the link above. So think of these pancakes as buttermilk cornbread pancakes. And if you really want to go big, stir 1 (15-ounce) can of pumpkin pure, along with teaspoon. If you want the not-so-scientific explanation for including the vinegar in these pancakes: it just means you’re making homemade buttermilk. To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. I still don’t really know how I got through AP chemistry in high school. Science that pertains to everyday life-especially the science of baking-is completely fascinating to me. The bubbles expand the batter, causing it to rise – Voilà! Fluffy pancakes! (Remember making volcanoes in elementary school?) In other words, the baking soda is alkaline and the vinegar is an acid, so when they combine in a mixture, it will bubble up. ![]() If you want to get all scientific: basically what happens when you add vinegar to the pancake batter is that it will react with the baking soda to create carbon dioxide. The secret addition of vinegar in these pancakes makes them irresistibly light and fluffy – without needing any oil whatsoever! 1 tablespoon oil, melted butter, or browned butter. ![]() cup white sugar + cup brown sugar + cup sour cream + 4 tablespoons melted butter + 1 tablespoon vanilla. Try one each batch for a controlled trial as you experiment toward your new favorite cornbread variation. Light & fluffy cornbread pancakes that can be made sweet or savory – perfect for breakfast or dinner! Add these in addition to the egg and cup milk. ![]()
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