BLUE CORN PANCAKES
An easy New Mexican-style blue corn pancake recipe.
Provided by Andrea
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- In a medium bowl, combine blue corn masa, sugar, and salt and stir. Add in boiling water and mix well. Cover with a towel and let sit for 5 - 10 minutes.
- In a small bowl, combine egg, milk, and melted butter, stirring well until fully incorporated. Add to masa mix and stir.
- In a small bowl, combine flour and baking powder. Slowly add to masa mix, and stir until just incorporated. Add more milk if the batter is too thick.
- Add a tablespoon of butter to a large pan over medium heat. Add 2 tablespoons of batter for each pancake. Cook until the sides of the pancakes are covered with bubbles, then flip and repeat until the other side is golden brown.Note: these pancakes take a little longer to cook than regular pancakes, so cook an additional 30 seconds if necessary.Serve with maple syrup and toasted pinon nuts, if desired.
BLUE CORNMEAL PANCAKES
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
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
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
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 PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP
Provided by Bobby Flay
Time 30m
Yield 12 pancakes (4 servings)
Number Of Ingredients 19
Steps:
- Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
- 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. 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, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
- Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
- 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.
CORNMEAL-BLUEBERRY PANCAKES
Pancakes are so easy to make that they encourage experimentation. Enter this cornmeal-blueberry variation, which feels like a weekend treat but is well suited for the weekday morning rush. Here, 1/2 cup of cornmeal is swapped out for a portion of the all-purpose flour, giving the pancake a wonderful texture. Make sure to dust the blueberries in flour before adding them to the batter; it will ensure even distribution of the fruit across the pancakes.
Provided by Alison Roman
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 325 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat. (Lumps are fine.) Coat your blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
- Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1065 milligrams, Sugar 25 grams, TransFat 0 grams
BLUE CORN AND BLUEBERRY PANCAKES
Make and share this Blue Corn and Blueberry Pancakes recipe from Food.com.
Provided by pansregnig
Categories Breakfast
Time 40m
Yield 12 5" pancakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat griddle or nonstick skillet to medium and oven to 200°.
- Whisk dry ingredients together in a large bowl; set aside.
- Combine buttermilk, butter, and egg yolks in a measuring cup. Whisk wet ingredients into dry until thoroughly moistened.
- Beat whites in a bowl with a hand mixer on medium-high speed until stiff but not dry. Gently fold whites into batter until combined.
- Lightly brush preheated griddle with vegetable oil. For each pancake, pour a scant 1/2 cup batter onto griddle and sprinkle with some blueberries. Cook until bubbles form on surface and bottom is golden, about 2 minutes. Carefully flip pancakes and cook about 2 minutes longer. Transfer pancakes to a plate and keep warm in oven; repeat with remaining batter and blueberries.
- Serve pancakes with syrup, and pecans.
Nutrition Facts : Calories 343.4, Fat 9.1, SaturatedFat 4.8, Cholesterol 81.9, Sodium 800.1, Carbohydrate 56.3, Fiber 3.2, Sugar 14.6, Protein 10.3
BLUEBERRY-CORNMEAL PANCAKES
This batter is thicker than normal, thanks to the addition of cornmeal. The bubbles that usually indicate when to flip a pancake will not form, so flip when the edges start to set.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes about 1 dozen 5- to 6-inch pancakes
Number Of Ingredients 13
Steps:
- Whisk together flour, cornmeal, 2 tablespoons sugar, the baking powder, salt, and baking soda. In another bowl, whisk together buttermilk, milk, butter, and egg. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
- Preheat oven to 200 degrees. Heat a griddle or large nonstick skillet over medium heat. Toss blueberries with remaining 2 tablespoons sugar. Brush griddle with melted butter. Spoon batter onto griddle 1/3 cup at a time. Sprinkle with sugared blueberries, about 2 tablespoons per pancake. Cook until edges are set, 3 to 4 minutes. Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter and blueberries, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven. Serve with orange-maple butter and maple syrup.
BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER
This tart-but-sweet butter brings an extra hue of cerulean to dusty-blue cornmeal pancakes, but it also happens to be our favorite butter for muffins or scones.
Provided by Jesse Tyler Ferguson
Categories Brunch Breakfast Summer Cornmeal Buttermilk Soy Free Peanut Free Tree Nut Free Vegetarian Kid-Friendly
Yield Makes 14-16 pancakes
Number Of Ingredients 18
Steps:
- Blueberry butter:
- Add the butter, blueberries, preserves, coriander, and salt to a food processor. Blend until smooth. (Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.)
- Tip: A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into ½-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes.
- Pancakes:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
- Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.
- Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.
- Serve the pancakes hot with the blueberry butter and maple syrup.
- Note: *Judy Kuhn is a brilliant Broadway actor who also just happens to be the singing voice of Pocahontas. It should also be noted that Vanessa Williams did a great job with the pop version of the song, which played over the closing credits.
BLUEBERRY CORNMEAL PANCAKES
These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. -Carolyn Eskew, Dayton, Ohio
Provided by Taste of Home
Time 30m
Yield 10 pancakes.
Number Of Ingredients 4
Steps:
- In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; warm over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with syrup.
Nutrition Facts : Calories 251 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 454mg sodium, Carbohydrate 41g carbohydrate (14g sugars, Fiber 4g fiber), Protein 6g protein.
BLUE CORN CAKES
Provided by Craig Claiborne
Categories side dish
Time 10m
Yield About 16 cakes
Number Of Ingredients 10
Steps:
- Blend together the cornmeal, flour, baking powder, salt, pepper and sugar in a mixing bowl.
- Put the yolks in a small bowl and add the milk, stirring. Stir this into the cornmeal mixture. Add the butter and fold in the beaten egg whites. Refrigerate until ready to cook.
- Lightly coat the bottom of a nonstick fry pan with oil. When it is quite hot add about 1 tablespoon of batter at a time to the pan. Cook about 1 minute until browned on the bottom. Turn the cakes and cook about 1 minute on the second side or until neatly browned. Continue making cakes until all the batter is used.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 21 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 464 milligrams, Sugar 5 grams, TransFat 0 grams
BLUE CORNMEAL PANCAKES
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
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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BLUE CORN PANCAKES RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (4)Estimated Reading Time 2 minsServings 4-5Calories 410 per serving
- In a bowl, mix cornmeal, flour, baking powder, and salt. Whisk in milk and eggs until blended, then whisk in butter.
- Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
- Serve pancakes as cooked or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
BLUE CORN PANCAKES RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 410 per servingServings 4-5
- In a bowl, mix cornmeal, flour, baking powder, and salt. Whisk in milk and eggs until blended, then whisk in butter.
- Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
- Serve pancakes as cooked or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
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