I saw these blue corn pancakes on Amy of Veggie Obsession‘s food blog a couple months ago, and it’s a shame I haven’t made them until now. These are the best pancakes I have ever had (though, I love the flavor of blue corn, so of course they are). The blue corn makes the pancakes a little bit gritty and slightly crunchy inside, but still the tender and soft pancakes that everyone loves. Given the mountain of blueberries I have in my fridge from blueberry picking yesterday, it was a no brainer to add some blueberries to them as well, but they taste amazing with or without them. Let’s get to the recipe:
4 tsp lemon juice
2 cups milk
1 cup blue cornmeal
5 oz all purpose flour (1 cup)
2.5 oz whole wheat flour (1/2 cup)
2 tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 extra large eggs
3 tbsp melted butter
a handful of blueberries (optional)
butter or oil for the griddle
Whisk together the lemon juice and milk and set it aside to curdle and thicken.
In a large bowl, whisk to combine the cornmeal, flours, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk to combine the milk, eggs, and melted butter. Whisk the wet ingredients into the dry, and remember that we are using the muffin method, and the most important thing to do is LEAVE THOSE LUMPS!
Heat a large griddle or cast iron skillet over medium heat. Melt a 1/2 tsp of butter in the pan and ladle your blue corn batter onto the pan. Add the blueberries if using by just placing them on top:
Cook for a couple minutes, until you see bubbles at the top. That’s your indication to flip! I made some without blueberries to show you clearly:
Cook for another minute, then remove from the pan. Cook the rest of the pancakes, and enjoy with some maple syrup!
Recipe adapted from Amy’s Blue Corn Pancakes with Red Chile Honey Glazed Bacon. Thanks for sharing this wonderful dish Amy!