CHEF JEFF — ONE BYTE AT A TIME: Blue Corn PancakesGive your breakfast a taste of the Southwest.
By: Herald Staff Report,
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.