Blue Cornmeal Pancakes

Blue Cornmeal Pancakes are light and fluffy with the subtle flavor of cornmeal. A unique breakfast option with a pretty color.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 237kcal

Author Meghan

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.
¾ cup blue cornmeal, medium grind, 1 teaspoon salt, 1 tablespoon sugar, 1 cup boiling water
In a measuring cup, combine the milk, egg, and melted butter. Stir the milk mixture into the cornmeal mixture.
1 egg, ½ cup milk, 2 tablespoons butter
Combine the the flour and baking powder in a small bowl. Stir this into the cornmeal mixture until just mixed. If the batter is stiff, add a little more milk until the batter flows off of the spoon thickly, but smoothly.
¾ cup unbleached white flour, 2 teaspoons baking powder
Heat a large skillet over medium heat, and grease with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. When the entire surfaces of the pancakes are covered with bubbles, flip them over and cook until golden.
Serve immediately with maple syrup or fruit preserves.

Source: Bob's Red Mill blue cornmeal package label

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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