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Southwestern
Blue Corn Pancakes

Photo by: Tom Eckerle
Comments: 0
 

Recipe

These are the unusual accompaniment for Turkey Mole.

Yield: Makes about 25 small pancakes

Ingredients

  • 1½ cups blue cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 1½ cups milk
  • 4 tablespoons melted butter
  • Unsalted butter, for the griddle

Directions

Sift the dry ingredients into a mixing bowl. Add the eggs, milk, and butter and mix thoroughly. Cook the pancakes on a hot, buttered grill or skillet, using 2 tablespoons of batter for each pancake. Keep the pancakes warm in a low oven until ready to serve.

Notes

Blue corn meal is milled dry blue corn. Blue corn masa harina has been roasting before milling.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 25 servings, and uses 2 tablespoons of butter on the griddle.

83kcal (4%)
64mg (6%)
0mg (0%)
36mcg RAE (1%)
57mg
12mg
2g
1g
1g
9g
26mg (9%)
184mg (8%)
2g (11%)
4g (6%)
1mg (3%)
 

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