Best 2 Cornmeal Griddlecakes With Raspberry Jalapeno Topping Recipes
Indulge in a delectable culinary journey with our tantalizing Cornmeal Griddlecakes topped with a unique and flavorful Raspberry Jalapeño Topping. These griddlecakes, crafted with a harmonious blend of cornmeal, buttermilk, and a hint of sweetness, offer a delightful texture and a burst of rustic charm. The accompanying Raspberry Jalapeño Topping adds a vibrant layer of flavor, featuring a piquant blend of sweet raspberries, zesty jalapeños, and a touch of tangy lime juice.
Embrace the culinary fusion of sweet and spicy with our Jalapeño Raspberry Jam, an exquisite spread that captures the essence of this dynamic flavor combination. Delight in the vibrant hues and tantalizing aroma of fresh raspberries, expertly balanced with the subtle heat of jalapeños, creating a symphony of flavors that will ignite your taste buds.
Complement your griddlecakes with a dollop of our luscious Raspberry Sauce, a culinary masterpiece crafted from the finest raspberries, gently simmered to perfection. Experience the vibrant red hue and the burst of sweet and tart flavors that will elevate your griddlecake experience to new heights.
As a delightful accompaniment, we present our tangy Jalapeño Salsa, a vibrant blend of zesty jalapeños, crisp onions, and aromatic cilantro. Savor the perfect balance of heat and freshness that this salsa brings, adding a refreshing dimension to your griddlecake feast.
SAVORY CORN GRIDDLE CAKES
Steps:
- In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
- Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u
JALAPENO-CORNMEAL PANCAKES
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
- Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.
- Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
- Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.
- Prepare the toppings: Fry the bacon in a medium nonstick skillet until crisp. Meanwhile, make the syrup: Heat the marmalade, 1/3 cup orange juice, the scallions and jalapeno in a small saucepan over low heat. Add more orange juice if the syrup is too thick. Keep warm.
- Prepare the pancakes: Whisk the cornmeal, flour, baking powder, salt and sugar in a large bowl. Stir in the egg, milk and canola oil until just combined. (The batter will be thin.) Fold in the diced jalapeno, parmesan and scallions.
- Heat a griddle or large skillet over medium heat and lightly oil it. Ladle 2 to 3 tablespoons batter onto the griddle for each pancake; cook until the tops are bubbly, then flip and cook until golden on the bottom.
- Stack the pancakes on 4 plates. Top each stack with 2 strips of bacon and drizzle with the orange syrup.
Tips:
- Choose the right cornmeal. For the best texture, use a finely ground cornmeal. This will result in a tender griddlecake that is not gritty.
- Let the batter rest. This allows the cornmeal to absorb the liquid and results in a thicker batter. If the batter is too thin, the griddlecakes will be runny and difficult to flip.
- Cook the griddlecakes over medium heat. This will ensure that they cook evenly all the way through without burning. If the heat is too high, the griddlecakes will brown too quickly on the outside and be raw on the inside.
- Serve the griddlecakes immediately. They are best when they are hot and fluffy. You can top them with butter, syrup, or your favorite fruit or savory topping.
Conclusion:
Cornmeal griddlecakes are a delicious and versatile breakfast or brunch dish. They are easy to make and can be topped with a variety of ingredients to suit your taste. Whether you like them sweet or savory, there is a cornmeal griddlecake recipe out there for you. So next time you are looking for a change of pace from your usual breakfast routine, give cornmeal griddlecakes a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
