Blue Cornmeal Pancakes
Blue Cornmeal Pancakes are light and fluffy with the subtle flavor of cornmeal. A unique breakfast option with a pretty color.
Ingredients
- 3/4 cup blue cornmeal, medium grind (or traditional cornmeal)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup boiling water
- 1 egg (beaten)
- 1/2 cup milk
- 2 tablespoons butter (melted)
- 3/4 cup unbleached white flour
- 2 teaspoons baking powder
Instructions
- 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.
- In a measuring cup, combine the milk, egg, and melted butter. Stir the milk mixture into the cornmeal mixture. 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.
- 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.
Notes
Source: Bob's Red Mill blue cornmeal package label
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