Blue Corn Pancakes With Orange Honey Butter And Cinnamon Maple Syrup Recipes

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BLUE CORNMEAL PANCAKES



Blue Cornmeal Pancakes image

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.

Provided by UBERGRRL

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 376.1 calories, Carbohydrate 44.2 g, Cholesterol 64.2 mg, Fat 17.6 g, Fiber 5.2 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 833.2 mg, Sugar 5.2 g

SOPHIA'S PLACE - BLUE CORN PANCAKES



Sophia's Place - Blue Corn Pancakes image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/2 cups all-purpose flour
2 cups blue corn flour
3/4 tablespoons salt
4 tablespoons sugar
4 tablespoons baking powder
4 cups milk
1/2 pound butter, melted
4 eggs

Steps:

  • Mix dry ingredients - flours, salt, sugar, and baking powder.
  • Mix wet ingredients - milk, butter and eggs.
  • Combine and mix but do not over mix, batter should be slightly lumpy. Let rest for 1/2 hour before adding to frying pan.

BLUE CORN-BLUEBERRY PANCAKES WITH ORANGE-HONEY BUTTER AND CINNAMON MAPLE SYRUP



Blue Corn-Blueberry Pancakes with Orange-Honey Butter and Cinnamon Maple Syrup image

Provided by Bobby Flay

Time 2h12m

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups all-purpose flour
1/2 cup blue cornmeal
Pinch salt
1 tablespoon sugar
2 large eggs
1 1/2 to 2 cups milk
2 tablespoons melted unsalted butter
1 cup fresh blueberries
Bananas, peeled and sliced
Mixed berries
3 cups fresh squeezed orange juice
2 sticks butter, slightly softened
2 tablespoons honey
Pinch salt
2 cups pure maple syrup
2 cinnamon sticks

Steps:

  • Preheat non-stick griddle. Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined then gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk. Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip over and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in a 200 degree oven until ready to serve. Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries. Dust with confectioners' sugar.
  • Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl, add the orange syrup, honey and salt and mix until combined. Scoop into a large ramekin, cover with plastic wrap and refrigerate until firm, about 2 hours.
  • Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

PANCAKES WITH ORANGE HONEY BUTTER



Pancakes with Orange Honey Butter image

Whenever I ask my family what they want for breakfast, they invariably ask for these pancakes. Not only are they light and fluffy, but my homemade orange butter adds a special sweet flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 12

1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
3 large eggs, lightly beaten
2 tablespoons canola oil
1 tablespoon honey
ORANGE HONEY BUTTER:
1/2 cup butter, softened
1/3 cup honey
2 tablespoons orange juice concentrate

Steps:

  • In a bowl, combine flour, baking powder, baking soda and salt. Combine buttermilk, eggs, oil and honey; add to dry ingredients and mix well. , Pour batter by 1/4 cupfuls onto a lightly greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. , For orange honey butter, combine butter and honey in a medium bowl; beat well. Stir in orange juice concentrate until smooth. Serve with pancakes.

Nutrition Facts :

CORNMEAL PANCAKES WITH BLUEBERRY MAPLE SYRUP



Cornmeal Pancakes With Blueberry Maple Syrup image

This recipe is a unique twist on an everyday breakfast favorite. My friend found this recipe in the Food Network Kitchen's Cookbook, and was just dying to try it. I think the blueberry syrup would be great on ANY pancakes, even if you don't have the extra time to make these

Provided by Kozmic Blues

Categories     Breakfast

Time 20m

Yield 16 pancakes

Number Of Ingredients 17

3/4 cup all-purpose flour
1/2 cup cornmeal
3 tablespoons light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon nutmeg, freshly grated
2 large eggs, separated and at room temp
1 cup buttermilk, room temp
1/2 cup milk, room temp
3 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1 cup blueberries
1/4 cup maple syrup
1 cinnamon stick
1 tablespoon unsalted butter
1 teaspoon lemon juice

Steps:

  • Preheat oven to 200 degrees.
  • Whisk flour, cornmeal, brown sugar, baking powder, salt, baking soda and nutmeg in a large bowl.
  • In another bowl, whisk egg yolks with buttermilk, milk, melted butter, and vanilla extract.
  • Combine the wet and dry ingredients to make a thick batter, be sure not to overmix.
  • Whip egg whites until they have soft peaks.
  • Fold the whipped egg whites into the batter.
  • Heat a large nonstick skillet over medium heat.
  • Lightly coat the surface with butter.
  • Pour about 1/4 cup of the batter into the skillet for each pancake.
  • Cook until bubbles break the surface of the pancakes and the undersides are golden brown.
  • Flip pancakes and cook for another minute or so on the other side.
  • Keep cooked pancakes warn on baking sheet in the oven while you cook the rest.
  • Serve pancakes with warm blueberry syrup.
  • For the syrup:.
  • toss the blueberries and maple syrup in a small saucepan.
  • Add cinnamon stick and cook over high heat until boiling and blueberries begin to pop, about 5 minutes.
  • Remove from heat, remove cinnamon stick, and whisk in butter and lemon juice.

BLUE CORNMEAL PANCAKES



Blue Cornmeal Pancakes image

This is served at The Historic Taos Inn, Taos, New Mexico. Beautiful blue color and a unique flavor and texture.

Provided by ratherbeswimmin

Categories     Breakfast

Time 50m

Yield 10 pancakes

Number Of Ingredients 9

1 2/3 cups blue cornmeal
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
2 eggs, beaten
1/4 teaspoon vanilla
2 cups half-and-half
4 tablespoons butter, melted
1 cup blueberries, fresh or frozen

Steps:

  • In a mixing bowl, add the cornmeal, flour, sugar, and baking powder; stir to combine.
  • In another bowl, add the eggs, vanilla, and half-and-half; stir to combine.
  • Add the egg mixture to the cornmeal mixture; stir just to moisten.
  • Stir in melted butter.
  • Place a nonstick pan or griddle, sprayed with cooking spray, over medium heat.
  • Pour 1/4 cup batter onto hot skillet; sprinkle with a few blueberries.
  • Cook until bubbles form on the surface and the edges start to dry.
  • Turn pancake over and cook until done.
  • Serve warm with warm maple syrup.

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