CHEF JEFF — ONE BYTE AT A TIME: Blue Corn Pancakes

Give your breakfast a taste of the Southwest.

Blue Corn Pancakes

1 cup blue cornmeal

1 cup cake flour

½ cup sugar

1 tablespoon baking powder

1 teaspoon salt

1¼ cup milk

2 eggs, beaten

2 ounces Vermont maple syrup

1 tablespoon pine nuts, toasted

Combine all dry ingredients in a mixing bowl.

In a separate bowl, combine milk with eggs and maple syrup; fold the milk/egg mixture into the dry ingredients. Add additional milk if batter is too thick. Lightly coat a skillet or pan with nonstick cooking spray. Heat skillet/pan to medium high. Pour ½ cup batter and cook approximately 1 to 2 minutes or until bubbles form on the surface and the edges start to dry. Then flip and repeat. Serve warm with pine nuts and drizzle with syrup.

Yield: Serves 4 to 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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