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Blue Cornmeal Pancakes
Blue Cornmeal Pancakes
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Santa Fe-inspired fluffy pancakes with options for maple syrup or homemade peach/raspberry spread. Serves 4, or fewer for big appetites.
Ingredients:
  • 0.75 cup blue cornmeal
  • 1 tablespoon white sugar
  • 1 cup boiling water
  • 1 beaten egg
  • 2 tablespoons butter, melted
  • 0.75 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 cup pine nuts, toasted
Instructions:
  • Combine blue cornmeal, salt, and sugar in a medium bowl. Gradually stir in boiling water until fully incorporated. Cover and allow to rest for a few minutes.
  • Mix together milk, egg, and melted butter. Stir this mixture into the cornmeal mixture. Combine flour and baking powder, then mix into the cornmeal mixture until just combined. Adjust the batter consistency by adding a little more milk if needed. It should flow off the spoon thickly but smoothly.
  • Preheat a large cast iron skillet over medium heat and lightly grease it with a touch of oil or butter. Spoon 2 tablespoons of batter for each pancake onto the skillet and swiftly sprinkle a few pine nuts on top. Once bubbles cover the surface of the pancakes, flip and cook until golden brown. If unsure, cook the blue pancakes for a few extra seconds to ensure they are done.
  • Enjoy this dish topped with maple syrup or fruit preserves right away.

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