I’m pretty sure blue corn pancakes are a Navajo tradition (at least certainly a New Mexico/southwestern thing). I’ve never tried them, but I’ve always been intrigued. There’s supposedly a restaurant in Santa Fe that has really great blue corn pancakes — they’ve even been featured on Food Network. Well, over the weekend I decided to try my luck at this Navajo tradition.
My go to guy for all things Southwestern (at least the one’s I’ve never tried) is Bobby Flay. I used his recipe for blue corn pancakes from his Mesa Grill cookbook, making a few minor changes. Bobby’s recipe includes an orange honey butter and cinnamon maple syrup, but I decided to make the pancakes only.
Here’s what you’ll need:
– 1 1/2 cups all-purpose flour
– 1/2 cup blue corn (meal)
– 2 tsp baking powder
– 2 tsp salt
– 1/4 sugar
– 2 eggs
– 1 1/2 cups milk
– 2 tbsp butter, melted
Bobby’s recipe calls for blueberries, but I left them out (I did add some pine nuts to a few of the pancakes, though). If you’re going to use blueberries, or another kind of berry, fold one cup into the batter just before cooking.
Like almost all baking, combine all the dry ingredients in a large mixing bowl. In a separate bowl, beat the eggs, adding the milk and melted butter and whisk until combined. Add the wet ingredients to the dry ingredients and mix until just combined. Make sure not to over mix the batter, otherwise you’ll end up with flat pancakes (there should be some lumps in the batter).
Heat a non-stick griddle or large pan over medium-high heat and melt a small amount of butter before ladling the first pancake. Each pancake should be about 1/4 of a cup (or one ladle full) and will cook about one or two minutes on the first side and 30 seconds to one minute on the second side. You’ll know when they’re done based on the color (I’m sure you’ve all made pancakes before…). Keep the finished pancakes warm while continuing to cook by placing them in a 200 degree oven.
Blue corn pancakes…seriously? Amazing. While the taste wasn’t really very different from regular pancakes, you notice it in the texture. They’re still fluffy, but they’re a bit more dense and they have larger grains of corn meal (sort of like a corn muffin). I am a huge fan of pine nuts, but this is one dish I really didn’t like them in. Next time I would either add berries (I knew Bobby called for them for a reason!) or leave them plain. Other than that, no complaints here! I will most definitely be making these again and again, and I would suggest you try them too! As a plus, you can freeze the extra pancakes and they heat up pretty well.
I was able to find a recipe for Bobby’s blue corn pancakes on the Food Network Web site, but it’s a little different from the one in his Mesa Grill cookbook. Whatever recipe you use, I’m sure they’ll turn out delicious!