Blue Cornmeal Pancakes

Blue Cornmeal Pancakes

98 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
UBERGRRL
Recipe by  UBERGRRL

“This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
  2. In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
  3. Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
  4. Serve immediately with maple syrup of fruit preserves.

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Reviews (98)

Rate This Recipe
SHILLABILA
59

SHILLABILA

This was very good. I only had yellow cornmeal on hand and they still turned out good.

J. Marsh
51

J. Marsh

Fantastic!! I used yellow cornmeal too, no pine nuts, and added dried cherries and pecans - it was really delicious!

Marie
43

Marie

I was looking for a recipe that was close to IHOP's cornmeal pancakes and I found it! These were so good. I only changed the blue cornmeal to yellow cornmeal and they were great.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 376 cal
  • 19%
  • Fat
  • 17.6 g
  • 27%
  • Carbs
  • 44.2 g
  • 14%
  • Protein
  • 11.4 g
  • 23%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 833 mg
  • 33%

Based on a 2,000 calorie diet

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