BLUE CORN PANCAKES
Blue Corn Pancakes with Toasted Piñon Nuts & Blueberry Syrup are somewhat of a staple in Northern New Mexico. If you've never had them, they're lightly sweet, a little earthy, and quite delicious. Plus, it turns out blue corn has lots of nutritional value, as you'll find out from my guest in this video. Mary Louise Sanchez is an accomplished author and history buff, who also shares the origins of blue corn and how it is that it wound up in many New Mexican dishes
Video
Equipment
- Mixing bowl
- Whisk
- Measuring cups & spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 cup Blue corn meal
- 1 cup All-purpose flour
- 1 1/4 tsp. Baking powder
- 3/4 tsp. Baking soda
- 2 tbsp. Sugar
- 1/2 tsp. Salt
- 1 Large egg
- 1 1/2 Cups buttermilk
- Toasted pine nuts & blueberry syrup (optional, but highly recommended)
Instructions
- Combine blue corn meal, flour, baking powder, baking soda, sugar and salt in large bowl and mix to combine.
- Add in egg and buttermilk and whisk together until you have a smooth pancake batter.
- Scoop batter onto a greased hot griddle or pan.
- Cook for two or three minutes, then flip.
- Continue cooking until edges are golden brown on both sides.
- Serve hot with toasted piñon nuts and blueberry syrup (or syrup of your choice) and enjoy!
Notes
This recipe and video were created and produced by Marcy Inspired.
