Blue Cornmeal Pancakes

Blue Cornmeal Pancakes

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"This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry."
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Ingredients

35 m servings 376 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 17.6 g
  • 27%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 833 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
  3. Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
  4. Serve immediately with maple syrup of fruit preserves.

Reviews

109
  1. 127 Ratings

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Most helpful positive review

This was very good. I only had yellow cornmeal on hand and they still turned out good.

Most helpful critical review

I used regular Corn Meal, and the pancakes were flat and dry. I think if I would have used Blue Cornmeal, it would have been better.

This was very good. I only had yellow cornmeal on hand and they still turned out good.

Fantastic!! I used yellow cornmeal too, no pine nuts, and added dried cherries and pecans - it was really delicious!

I was looking for a recipe that was close to IHOP's cornmeal pancakes and I found it! These were so good. I only changed the blue cornmeal to yellow cornmeal and they were great.

I love making blue cornmeal pancakes! I was using another recipe, but saw this and decided to try it. It's a little time-consuming, because you have to use 3 bowls to mix everything together s...

These were great! I used less than 1 Tbl. of butter and yellow cornmeal, and they turned out PERFECT! I think next time I'll use 1 TBL. of honey instead of the white sugar, since that's a more a...

I had some excess cornmeal that needed to be used, and found this recipe in my search. I substituted white cornmeal for the blue, increased the sugar to 2 tablespoons. Once mixed, the batter w...

My four kiddos and I had this for lunch today. Didn't have an egg or blue cornmeal (had yellow) and this recipe rocked. No leftovers at all. We are all full and it was wonderful! Thank you so mu...

I used yellow cornmeal and whole wheat flour and they came out great! they had a corn bread like taste, which is why i wanted to make this recipe. I wasnt sure about pine nuts for breakfast but ...

Great recipe, easy to make, and I loved the results. My husband enjoyed having them for breakfast. ** I made them without pine nuts and they turned out fine ** will make again!