The kids, Alisa, myself – we all adored these pancakes.  The blue cornmeal brings a slightly nutty taste and terrific texture to the pancake that was not only different but truly tasty.  And the blue hue was a hit with the kids (well, and the adults too!)  I will make these for brunch next time I’m hosting…and keep them warm in the oven for service.  If you purchased blue cornmeal for the blue corn biscotti (and you should…it is so very very good) – then you will have a lot of cornmeal left over.  And although you can make biscotti over and over again, it is nice to have something else to do with it.  So enjoy these, mix it up for yourself or your family and oh…yes drizzle with warm maple syrup.  Delicious.  Enjoy-

Best if you let this batter rest for 30 minutes before you cook – keep in mind if planning ahead.

blue cornmeal pancakes (from Bradly Ogdens: Breakfast, Lunch, and Dinner):

This is enough for a small crowd  6 dozen tiny 2 inch pancakes or 3 dozen medium.  Halve the recipe if you want less.  These do freeze.

2 cups blue cornmeal
2 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
2 1/2 cups buttermilk
2 eggs
4 tablespoons unsalted butter, melted

Whisk together the dry ingredients.  Mix together the wet ingredients.  Pour the wet into the dry and mix until just comes together and then let batter sit for 30 minutes.

Grease (slightly) and heat griddle or pan on medium heat.  Let pan heat up.  Pour batter by skant 1/4 cup portions – or less or more depending on your taste.  The pancake will bubble and the edges will brown – then flip and cook on other side for a minute.

Serve warm with syrup.  Enjoy!

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