Blue Cornmeal Pancakes

4.7
(150)

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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Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings

Ingredients

  • ¾ cup blue cornmeal

  • 1 teaspoon salt

  • 1 tablespoon white sugar

  • 1 cup boiling water

  • 1 beaten egg

  • ½ cup milk

  • 2 tablespoons butter, melted

  • ¾ cup unbleached all-purpose flour

  • 2 teaspoons baking powder

  • ½ cup pine nuts, toasted

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.

Nutrition Facts (per serving)

376 Calories
18g Fat
44g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 376
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 29%
Cholesterol 64mg 21%
Sodium 833mg 36%
Total Carbohydrate 44g 16%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 11g
Vitamin C 0mg 2%
Calcium 152mg 12%
Iron 4mg 20%
Potassium 222mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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