BLUE CORN PANCAKES RECIPES

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BLUE CORN PANCAKES RECIPE | MYRECIPES



Blue Corn Pancakes Recipe | MyRecipes image

Notes: Though the Arizona Inn in Tucson, Arizona, serves these thin, slightly crunchy pancakes with butter and prickly pear syrup, they taste great with regular maple syrup too.

Provided by Arizona Inn, Tucson, Arizona

Yield Makes 10 pancakes; 4 to 5 servings

Number Of Ingredients 8

1 cup blue or yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1?½ cups milk
2 large eggs, beaten to blend
6 tablespoons butter or margarine, melted
Salad oil

Steps:

  • 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.

Nutrition Facts : Calories 410 calories, CarbohydrateContent 45 g, CholesterolContent 132 mg, FatContent 21 g, FiberContent 2.1 g, ProteinContent 10 g, SaturatedFatContent 11 g, SodiumContent 727 mg

BLUE CORNMEAL PANCAKES WITH BLUEBERRY BUTTER RECIPE RECIPE ...



Blue Cornmeal Pancakes With Blueberry Butter Recipe Recipe ... image

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

Yield Makes 14–16 pancakes

Number Of Ingredients 16

½ cup (1 stick) unsalted butter, room temperature
¼ cup fresh blueberries, washed and thoroughly dried
2 teaspoons blueberry preserves
¼ teaspoon ground coriander
Pinch of kosher salt
1½ cups blue cornmeal
¼ cup all-purpose flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
2 large eggs, lightly beaten
1½ cups buttermilk
¼ cup canola or grapeseed oil
Nonstick cooking spray
Maple syrup

Steps:

  • 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.
  • 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.

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