Blue Corn Pancakes

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.

Yield: Makes 10 pancakes; 4 to 5 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 410
  • Calories from fat: 46%
  • Protein: 10g
  • Fat: 21g
  • Saturated fat: 11g
  • Carbohydrate: 45g
  • Fiber: 2.1g
  • Sodium: 727mg
  • Cholesterol: 132mg

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

Preparation

  1. 1. In a bowl, mix cornmeal, flour, baking powder, and salt. Whisk in milk and eggs until blended, then whisk in butter.
  2. 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. 3. Serve pancakes as cooked or keep warm in a single layer on baking sheets in a 200° oven for up to 15 minutes.
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