Navajo Mandi's bluecorn crêpe recipe
Yá'át'ééh (Hello in Navajo)
Your Navajo homegirl grew up within the Navajo Nation. I am currently a college student whos living away from home. Since leaving my sacred lands, I found it hard to adapt and adjust to life off the rez. One of the first differences I discovered was the food. Im not use to living this close to multiple fast foods or even just a Walmart in general! I quickly got sick because everything was so different. luckily my mother came to visit and she brought some bluebird flour as well as ground bluecorn. After my mother’s visit I realized how much these two ingredients comforted me. Some of the foods I wanted to make called for ingredients which were unique to my homelands. I didn’t have the ingredients to make my traditional foods, So I decided to invent a recipe that includes my native ancestral ingredients. This is exactly how my bluecorn crêpe recipe came to be.
Just like the ones who have come before me, I believe in a God/ Creator/ Heavenly Father/diyin (God in Navajo)
I love that my ancestors have always known God and I will continue to include Him in my videos:]
Us Native/indigenous people are very spiritual people and will always be connected to our Creator as well as our land!..
You can find #yournavajohomegirl living her best life on
When you make my recipe feel free to tag me because I would love to see your smile:]
Featured in my video is my homegirl Rachel Marie Kimball
Music is by
Brunch (Prod. by Lukrembo)
Ahéhee' (thank you in navajo)
for watching my first video!
Oat and Cornmeal Pancakes | Vegan and Gluten-Free
Gluten-free, wholesome, and delicious. Make plenty, freeze them, and reheat for a quick breakfast.
PRINTABLE RECIPE:
.......................
For more recipes & to grab my FREE Aging Powerfully Top 10 Tips,
head to my website:
Get your copy of Aging Powerfully:
FOLLOW ME HERE:
Like me on Facebook:
Find me on Instagram:
Fluffy Pancakes Recipe | The Sweetest Journey
After a lot of experimenting with pancake recipes, I finally got one that will give you the yummy, fluffy pancakes we all crave in the morning.
UPDATED RECIPE:
Blog Post:
Ingredients:
1 1/2 cups of flour (210g)
3 tablespoons of sugar (48g)
2 teaspoons of baking powder (9g)
1 teaspoon of salt (5g)
1 teaspoon of baking soda (5g)
2 eggs (Room Temperature)
1 cup of milk (240ml)
2 tablespoons of melted butter (28g)
1 teaspoon of vanilla extract (5ml)
*This recipe makes about 8-10 pancakes.
SUBSCRIBE:
| Amazon Storefront | (Earns Commission)
| ↪ Connect With This Channel | ☕
Facebook -
Tumblr -
Twitter -
Instagram -
| Personal Accounts | ????????
Instagram -
Twitter -
Light Thought var 4 by Kevin MacLeod is licensed under a Creative Commons Attribution license (
Artist:
Blue Corn Blini by Jimmy Schmidt
Blue Corn BliniJimmy SchmidtThe Rattlesnake ClubDenver COAppetizer, Great Chefs of the West #1These feathery light pancakes are not only the best blini, but the best combination of spicy sauce and salty smoked salmon. This could be GC West 101A
Savory Blue Corn Scones
Blue Corn, Green Chili & Cheese scones
-Can be made Vegan as well.
*if you don't have blue corn, you can substitute yellow corn meal
*feel free to change out the chili!
*for VEGAN version, use Vegan cheese, Vegan Milk, Vegan butter,
omit the egg wash, and use frozen corn instead of creamed corn (add a little more buttermilk to compensate for moisture).
1 3/4 c All purpose flour
3/4 c Blue cornmeal
1 TBSP baking powder
1 tsp salt
4 1/2 TBSP COLD unsalted butter, cubed (if using salted butter, omit 1 tsp salt)
3 green chili pods, peeled and roughly chopped
1/2 cup creamed corn
1 cup buttermilk (d.i.y. 1 cup whole milk + 1 TBSP white vinegar)
Extra flour for rolling
Egg Wash
1 egg +2 TBSP water
-whisk in small bowl and set aside
-Mix flour/cornmeal/salt/baking powder together
-Add COLD, cubed, butter to flour mix and mix using hands until butter resembles small pea sized clusters
-Stir in Cheese
-Add your Green chili and Creamed Corn to your flour mix and use a spoon or spatula to stir
-Gradually add your buttermilk to your mix and continue to stir using your spatula/spoon
*Depending on your Altitude, you may not need to use the full cup of cream*
-Add cream until your flour spots are gone
-Dough will be slightly sticky
-On a table, dust flour generously
-Turn your dough onto your floured table and turn (don't knead), dough 10x's
*Use your hands to create a rectangle with the dough and fold the dough in 1/2, use your hands to Gently flatten out your dough and repeat
-Wrap dough in plastic and let chill in fridge for 30 mins
-Pre Heat oven to 385 degrees fahrenheit
-After 30 mins, flour your table and set dough atop
-Roll out dough, keeping a rectangular shape to 1/2 thickness
-Using a bench scraper or knife, cut rectangular shape width wise into 4 equal sections
-Cut your sections in 1/2 lengthwise to create 8 small rectangles
-Now cut those rectangles diagonally in 1/2 to create 16 triangles
-Place scones on baking sheet/cookie sheet
-Using egg wash, brush tops of scones to coat lightly in egg wash
-Place cookie sheets in oven and bake
-Depending on your oven, you might be baking from 14-20 mins
-To check doneness, use your finger to press top of scone, if it springs back after pressed, its done
-You can take them out now and cover with cheese before you put back into oven on BROIL
- If you don't want the extra cheese, go ahead and put the scones back in under BROIL until it reaches a nice golden brown color
-Let cool and enjoy!
Thank you all! Let us know if you try this recipe
Rainbow Coconut Crepe Cake : DoubleM Cooking[EP2]
+(Crepe)
Egg 6 Egg
Sugar 30g
Salt 1/4Tsps
Water 150ml
Milk 300ml
Oill 3Tbsps
All Purpose Flour 300g
+(Coconut Cream)
CornFlour 10g
Sugar 50g
Salt 1/4Tsps
Coconut Milk 175ml
Coconut Water 100ml
Butter 30g
+(Color)
Red;Pink,Yellow;Blue;Purple
Coconut Oill 1Tbsps
+(Whipping Cream)
WhippedCream 500g
Sugar 3Tbsps