Blue Corn Pancakes
These blue corn pancakes are lightly sweet, a little earthy, and quite delicious. Topped with toasted piñon nuts and blueberry syrup, it's a favorite in many parts of New Mexico.
Ingredients
Instructions
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Combine blue corn meal, flour, baking powder, baking soda, sugar and salt in large bowl and mix to combine. Add in egg and buttermilk and whisk together until you have a smooth pancake batter. Scoop batter onto a greased hot griddle or pan. Cook for two or three minutes, then flip. Continue cooking until edges are golden brown on both sides. Serve hot with toasted piñon nuts and blueberry syrup (or syrup of your choice) and enjoy!
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