Blue Corn Pancake Recipe | How to Make Nutritious, DELICIOUS Blue Corn Pancakes
Hey Chile Heads! Today, we’re making some delicious Blue Corn Pancakes with Toasted Piñon. This recipe was inspired by Tia Sophia's Blue Corn Pancakes in Santa Fe, New Mexico. I have adapted it slightly to be packed with protein and fiber, but that did not stop them from being absolutely delectable. Try these for your next brunch, or just a lazy Sunday morning breakfast; I know you're gonna love it!
Thank you so much for watching this video! I'm so excited to teach you guys all about New Mexican AND Mexican cuisine. If you have any New Mexican or Mexican dishes you would like to see me cook on this channel, please let me know in a comment down below! Also, subscribe so you never miss one of my recipes.
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Blue Corn Pancakes with Pinon
Ingredients:
¾ cup blue corn meal, extra fine
½ cup boiling water
1 cup unbleached flour, or whole wheat flour
1 tablespoon ground flax
1 tablespoon protein powder
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup plant based milk (you can also use regular milk)
2 tablespoons olive oil
1 large egg
¼ cup toasted pinon (pine nuts)
Maple syrup
Directions:
1. In a bowl whisk together all the dry ingredients, except for the blue corn meal.
2. Add blue corn meal to a small bowl with the boiling water. Let it set for a couple of minutes.
3. In a separate bowl whisk together milk, olive oil, and egg.
4. Add corn meal mixture to the dry ingredients, and then add to milk mixture. Don’t overmix, some lumps are ok. If the mixture is too think, add a little water to thin it out.
5. Spray some canola oil in a skillet, or griddle, and spoon a ¼ cup of batter onto the pan. Using your spatula, or spoon spread the batter into a round circle.
6. Cook until bubbles start to form on top, flip and cook on the other side until it is golden brown.
7. Transfer to a plate, and cover with aluminum foil until you are ready to serve them up.
Serve with warm maple syrup and top with toasted pinon (pine nuts).
(To toast the pine nuts, add them to a dry skillet on medium heat, and stir constantly for about 1 minute.)
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Guitar Miniature No. 1 in D major by Steven O’Brien
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Blueberry Buttermilk Cornmeal Pancakes for Breakfast!
We’re right in the thick of summer, so now is as good a time as any to start thinking about cooking with summer fruit. There’s a surprising number of ways to use the sweet seasonal produce to create delicious dinners and sweet breakfasts.
These blueberry buttermilk cornmeal pancakes are crazy delicious. Using a bit of cornmeal adds a yummy cornbread like flavor. I like using whole wheat flour as well. It makes me feel like I've got a more or less healthy breakfast going on.
You can find the full recipe in the links below!
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Blueberry Buttermilk Cornmeal Pancakes Recipe -
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Reduced Carb Blueberry Cornmeal Pancakes
Before I went #lowcarb, my favorite pancakes were… the ones on the back of the JIFFY CORNBREAD BOX!
No lie. Super-processed, full of refined sugar and white flour and shelf-stable for like two years. Terrible, I know.
I've been trying to work out a reduced carb or keto version of this decadent breakfast treat for months, and have finally managed this Reduced Carb version which is DELISH! It's Reduced Carb and not Low-Carb because sadly, there is just no substitute for cornmeal. The good news is, they are super fluffy (unlike a lot of low carb pancakes) and it only takes a little cornmeal to give these johnnycakes that Jiffy-like flavor. When you add fresh blueberries, some butter, and a little #lakanto sugar-free Maple-flavored Syrup, you don't have to feel guilty at all!
Reduced Carb Blueberry Cornmeal Pancakes
(scant) 1/4 cup coconut flour
1/2 cup almond flour
1/4 cup cornmeal (not corn grits or masa harina)
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 Tbsp Miss Jones Smart Sugar (can swap fine-grained erythritol)
2 Tbsp melted butter at room temperature
1/2 cup buttermilk
3 eggs, separated
1/2 tsp vanilla extract
1/2 cup fresh or frozen and defrosted blueberries
1. Combine the dry ingredients in a bowl and whisk together until blended.
2. Beat the egg whites in a separate bowl until soft peaks form.
3. In a third bowl (or in the cup you used to measure the buttermilk), combine the remaining wet ingredients until blended.
4. Mix the wet ingredients into the dry, then fold in the egg whites gently but completely. Stir in the blueberries.
5. Cook the pancakes as you usually would, starting with a test pancake to make sure your griddle temperature is working for you. You should be able to flip the pancakes over when they are starting to dry out around the edges but are still wet in the middle, and be able to cook them completely through on the other side before they burn on the bottom. If they burn on the bottom before the edges dry out (or you are using butter and it browns right away), your griddle is way too hot!
6. Enjoy these pancakes immediately - they tend to dry out over time because of the coconut flour.
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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
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How To Make Cornmeal Pancakes at Home
You can make cornmeal pancakes at home that are different from from what you'd find at any pancake house.
If you want to make cornmeal pancakes at home all you need are a few simple ingredients.
Ingredients:
1 cup cornmeal
1 cup boiling water
1 each large egg
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons melted butter
2 Tablespoons sugar
3/4 cup buttermilk
1 cup all-purpose flour
Instructions:
Add cornmeal to a mixing bowl and stir in the boiling water. Let the cornmeal absorb the water for about 5 minutes.
Add the egg, baking powder, salt, melted butter, sugar, and buttermilk to the softened cornmeal mixture. Stir until the mixture is smooth and lump free.
Add the flour and stir until just combined and there are no more streaks of flour.
Pour the batter onto a hot skillet and cook for 2 minutes on each side.