How To make Blue Cornmeal Pancakes
LARRY LUTtrOPP FVKC70A:
L.A. TIMES FOOD SECTION 2/94:
1 qt Milk
1/2 c Sugar
1 tb Baking powder
1 c Blue or yellow cornmeal
1 3/4 c Flour
1 c Safflower oil
1 c Egg whites, beaten
2 ts Vanilla
Blend milk, sugar, baking powder, cornmeal and flour in large bowl. Make well in center of dry ingredients. Add oil, egg whites and vanilla. Mix with wire whisk until smooth. Pour by 1/4 cupfuls on lightly greased griddle or non-stick skillet and bake until browned underneath. Flip and bake on other side. Each serving contains about: 489 calories; 235 mg sodium; 126 mg cholesterol; 29 grams fat; 49 grams carbohydrates; 9 grams protein; 0.18 gram fiber. Source: El Tovar Lodge in South Rim Grand Canyon, Arizona Presented by: Rose Rosti, L.A. Times, Culinary SOS Serve with honey or molasses - or any syrup. -----
How To make Blue Cornmeal Pancakes's Videos
Blue Corn Meal Pancakes With Berry Compote
Bonjour beautiful friend and welcome back to Eating Well With Muriel! Learn how to make my super delicious Blue corn meal pancakes with a delicious blackberry and blueberry compote!
BLUE CORN PANCAKES: Delicious, Easy Recipe/Plus the History & Health Benefits of Blue Corn
Blue Corn Pancakes with Toasted Piñon Nuts & Blueberry Syrup are somewhat of a staple in Northern New Mexico. If you've never had them, they're lightly sweet, a little earthy, and quite delicious. Plus, it turns out blue corn has lots of nutritional value, as you'll find out from my guest in this video. Mary Louise Sanchez is an accomplished author and history buff, who also shares the origins of blue corn and how it is that it wound up in many New Mexican dishes. Read on for the written recipe, but be sure to check out the video to learn more about blue corn.
Blue Corn Pancakes
1 cup blue corn meal
1 cup all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. baking soda
2 Tbsp. sugar
1/2 tsp. salt
1 large egg
1 1/2 cups buttermilk
*toasted pine nuts & blueberry syrup (optional, but highly recommended)
Combine blue corn meal, flour, baking powder, baking soda, sugar and salt in large bowl and mix to combine. Add in egg and buttermilk and whisk together until you have a smooth pancake batter. Scoop batter onto a greased hot griddle or pan. Cook for two or three minutes, then flip. Continue cooking until edges are golden brown on both sides.
Serve hot with toasted piñon nuts and blueberry syrup (or syrup of your choice) and enjoy!
Should you have a hard time finding blue corn meal where you live, you can order it online from The Fruit Basket in Albuquerque. This is not a paid endorsement, but it's a great market that carries all sorts of produce and items that are used frequently in New Mexican cuisine. (In fact, you'll find piñon nuts there, too!)
To learn more about author Mary Louise Sanchez, or to connect with her, visit:
Thanks so much for checking out this video. If you liked it, give it a Thumbs Up and Subscribe so you don't miss any of my recipes. I also invite you to follow me on Instagram at or in Facebook at
*All music in this video used with rights from Storyblocks:
Cool Acoustic Rock
Buzzworthy Blue Corn Pancakes with Blueberry Syrup
This simple Blue Corn Pancake recipe is so easy that I hope it will become a favorite breakfast at your house. I use olive oil in the batter because I find it adds more moisture than butter. And I love the crispy edges that develop by cooking the pancakes with a tiny drizzle of olive oil in the pan. If you don’t have buttermilk, you can combine milk with the juice of a lemon and let it sit for a few minutes. This acid reacts with the baking powder, resulting in fluffy pancakes. Topped with homemade blueberry syrup.
See the full recipe at
Stokli is an online general store in Santa Fe, NM. Our mission is to see Southwest growers and makers thrive.
Blue Corn Pancakes - The Bearded (Original Audio)
Bue Corn Pancakes from the Album Lost Beards of Fire
Preformed by The Bearded
Written By Mike West
Released 2019
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Abe' Bee Neesmasí - Blue Corn Pancakes
Abe’ Bee Neesmasí (abe’ neesmasí) used to be another favorite snack that our grandma enjoyed at Dá’ák’eh Halání. My sisters and I used to mix blue corn with the just-add-water pancake mix when we didn’t have eggs or other ingredients shown here, but it is BEST when made from scratch and eaten plain as I am sharing with you here. ????☕️
Please continue to stay home, keeping safe, and make some with your grandchildren. ????
#Bídahooł’aah #AllNavajo #WeAreStillHere
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:
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