Print Options:

Blue Corn Pancakes





Yields
Makes 10 pancakes; 4 to 5 servings

Notes: Though the Arizona Inn in Tucson, Arizona, serves these thin, slightly crunchy pancakes with butter and prickly pear syrup, they taste great with regular maple syrup too.

 1 cup blue or yellow cornmeal
 1 cup all-purpose flour
 1 tablespoon baking powder
 1/2 teaspoon salt
 1 1/2 cups milk
 2 large eggs, beaten to blend
 6 tablespoons butter or margarine, melted
  Salad oil
Step 1
1

In a bowl, mix cornmeal, flour, baking powder, and salt. Whisk in milk and eggs until blended, then whisk in butter.

Step 2
2

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.

Step 3
3

Serve pancakes as cooked or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 410Calories from Fat 46
% Daily Value *
Total Fat 21g33%

Saturated Fat 11g56%
Cholesterol 132mg44%
Sodium 727mg31%
Total Carbohydrate 45g15%

Dietary Fiber 2.1g9%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.