I had blue corn pancakes at the La Fonda hotel in Santa Fe. My husband took us for our second anniversary and I fell in love with the food, scenery and culture. These are a bit heavier than regular pancakes, a combination on savory and sweet. We returned last year for a visit and I remembered how much I enjoyed them. You can order blue corn on Amazon. Bob’s red mill also has blue corn.
- 3/4 cup Blue Corn Masa
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup boiling water
- 1 egg
- 1/2 cup milk
- 2 tablespoons butter, melted
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- maple syrup
- toasted pine nuts (optional)
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. Fold in pine nuts. 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
These look so good!
These are super easy to make and something different to serve. They are good with blueberries too!
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