Ingredients for Blue Cornmeal Pancakes
- Blue Cornmeal
- All Purpose Flour
- ½ cup granulated sugar
- 4 teaspoons baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
- Half And Half
- Butter
- Fresh blueberries (about 5-7 per pancake)
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How to Make Blue Cornmeal Pancakes
- In a large mixing bowl, whisk together 2 cups blue cornmeal, 1 cup all-purpose flour, ½ cup granulated sugar, and 4 teaspoons baking powder.
- In a separate bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, and 1 cup half-and-half.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Stir in ¼ cup melted unsalted butter.
- Lightly spray a nonstick griddle or frying pan with cooking spray and heat over medium heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Sprinkle a few fresh blueberries (about 5-7) onto the surface of each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Watch for bubbles to form on the surface before flipping.
- Serve immediately with warm maple syrup. Enjoy the taste of Taos!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
23g
Fat
34g
Carbs
11g
