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Blue Corn Pancakes

Yield 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.

Ingredients

  • 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

Nutrition Information

  • calories 410
  • caloriesfromfat 46 %
  • protein 10 g
  • fat 21 g
  • satfat 11 g
  • carbohydrate 45 g
  • fiber 2.1 g
  • sodium 727 mg
  • cholesterol 132 mg

How to Make It

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

  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.

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