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Enjoy a taste of the Southwest with these fluffy, nutty blue corn pancakes. Made with authentic blue cornmeal, they have a beautiful color and a hearty, satisfying texture. Perfect for a special weekend breakfast, especially when topped with piñon nuts and warm maple syrup.
For 4 servings
In a large bowl, whisk together the blue cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisking ensures the leavening agents are evenly distributed for a uniform rise.
In a separate medium bowl, lightly beat the egg. Then, whisk in the buttermilk, 3 tablespoons of melted butter, and the vanilla extract until just combined.
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together until just moistened. Do not overmix; a lumpy batter is the key to tender pancakes. Let the batter rest for 5-10 minutes to allow the cornmeal to hydrate.
Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter. Pour a scant 1/4 cup of batter for each pancake, leaving space between them.
Cook for 2-3 minutes, or until bubbles appear and pop on the surface and the edges look dry and set. Flip carefully and cook for another 1-2 minutes on the other side until golden brown and cooked through.
Transfer cooked pancakes to a plate and keep warm in a 200°F (95°C) oven while you finish the remaining batter. Serve immediately with warm maple syrup and toasted piñon nuts.
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Enjoy a taste of the Southwest with these fluffy, nutty blue corn pancakes. Made with authentic blue cornmeal, they have a beautiful color and a hearty, satisfying texture. Perfect for a special weekend breakfast, especially when topped with piñon nuts and warm maple syrup.
This southwest recipe takes 25 minutes to prepare and yields 4 servings. At 554.63 calories per serving with 12.5g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
Omit the sugar and vanilla. Fold 1/4 cup of roasted, chopped green chiles and 1/2 cup of corn kernels into the batter. Serve with a fried egg and a dollop of sour cream.
Use a plant-based milk with 1.5 tbsp of lemon juice as a buttermilk substitute, melted coconut oil for butter, and a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the chicken egg.
Blue corn contains anthocyanins, the same powerful antioxidants found in blueberries, which help protect the body's cells from oxidative stress and damage.
As a whole grain, blue cornmeal provides dietary fiber, which is essential for digestive health, helps stabilize blood sugar levels, and promotes a feeling of fullness.
The complex carbohydrates from the cornmeal and flour offer a steady release of energy, making these pancakes a satisfying and fueling start to your day.
A serving of two pancakes, without toppings, contains approximately 375-400 calories. The final calorie count will increase with the addition of butter, maple syrup, and nuts.
They can be a nutritious part of a balanced breakfast. Blue cornmeal is a whole grain rich in fiber and anthocyanins, which are powerful antioxidants. They provide complex carbohydrates for sustained energy. To maximize health benefits, be mindful of high-sugar toppings.
Yes, you can substitute an equal amount of yellow or white cornmeal. The pancakes will not have the characteristic blue-purple color and will have a slightly different flavor, but they will still be delicious.
Tough pancakes are almost always the result of overmixing the batter. When you overmix, you develop the gluten in the flour, leading to a chewy, dense texture instead of a light and fluffy one. Mix only until the ingredients are just combined.
It is best to cook the batter within an hour of mixing. The baking powder and soda begin to react immediately with the liquid, and their leavening power will diminish over time, resulting in flatter pancakes.