Blue Cornmeal Pancakes90 Reviews
- Prep: 20 min
- Cook: 15 min
- Ready In: 35 min
“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.” - by UBERGRRL
Original recipe yields 4 servings
- 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.
- 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.
- 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.
- Serve immediately with maple syrup of fruit preserves.
Amount Per Serving (4 total)
- 376 cal
- 17.6 g
- 44.2 g
Based on a 2,000 calorie diet
Reviews (90)Rate This Recipe
"This was very good. I only had yellow cornmeal on hand and they still turned out good...." See more"
"Fantastic!! I used yellow cornmeal too, no pine nuts, and added dried cherries and pecans - it was really delicious!..." See more"
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