Blue Corn Pancakes are so easy to make and provide a wonderful flavor and gritty texture that is a refreshing change from a standard buttermilk pancake.
Have you ever had blue corn pancakes? If not, you are in for a real treat. The first place I had them was in a small restaurant on Portland’s East Side (where most of this city’s fine restaurants are) called Utopia Cafe. The pancakes are light and fluffy, but have this amazing flavor and texture that is unlike any other pancake you’ve ever had. There is something magical about them that make you crave them for days, weeks, even months after you eat them. Either blue corn is laced with heroine, or its just meant to be made into a pancake.
I recently took my kids to Bob’s Red Mill which I consider to be one of Oregon’s many treasures. There, I loaded my cart up with all sorts of delicious breads, grains, and flours, and then we had an amazing lunch in their restaurant. At the end of our lunch we went over to Bob and told him how much we love his products and his store. He’s there just about every day, you know, and my kids and I felt like we were meeting a rock star. One of the items I picked up was their medium grind blue cornmeal. Now, every recipe on my blog was either completely created from scratch because I was trying to use up the food in my refrigerator before it spoiled, or it was inspired by some other recipe but I tweaked it to my liking. Bob get’s all the credit for this recipe. It was on the back of the package and I didn’t change it one bit. They are soooo good. Definitely one of my favorite kinds of pancakes!
Blue Corn Pancakes
- 3/4 cup blue cornmeal
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup boiling water
- 1 large egg beaten
- 1/2 cup milk
- 2 tablespoons butter melted
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 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 the baking powder. Stir into the cornmeal mixture until just incorporated.
- Heat a large skillet over medium heat and grease it with a dab of butter.
- Spoon batter onto hot skillet, and when the entire surface of the pancakes are covered with bubbles, flip them over. and cook the other side until golden. Serve immediately with pure maple syrup.