Blue Corn Pancakes
Blue Cornmeal Pancakes are an easy homemade breakfast recipe with a wonderful gritty texture that is a refreshing change from a standard buttermilk pancake.
Servings: 4 servings
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 low 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.
Cooking tips for perfect results:
- I love cooking with blue cornmeal because of the amazing color, but you can use standard medium grind yellow cornmeal instead and it will taste pretty much the same.
- As with any pancake recipe, you don't want to over mix the batter. Stir just until it is combined and a few small lumps are totally fine.
- Low and slow is the best way to cook a pancake. A medium low heat will allow the center to get fully cooked.
- Only flip your pancakes once! That's how you can keep them light and fluffy.
Calories: 298kcal | Carbohydrates: 45g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 664mg | Potassium: 379mg | Fiber: 3g | Sugar: 5g | Vitamin A: 284IU | Calcium: 131mg | Iron: 2mg