A cafe in Santa Fe, New Mexico, provided the recipe for this dish. If you’re ambitious, you may serve them with homemade peach or raspberry spread in addition to maple syrup. Four people can eat this recipe, or less if they’re starving.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup blue cornmeal
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 cup boiling water
- 1 beaten egg
- ½ cup milk
- 2 tablespoons butter, melted
- ¾ cup unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ cup pine nuts, toasted
Instructions
- In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
- In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
- Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It’s hard to tell when blue food is cooked through–so give them a few extra seconds if you’re in doubt.
- Serve immediately with maple syrup of fruit preserves.
Nutrition Facts
| Calories | 376 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 833 mg |
| Sugars | 5 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I am a baker in my house and catering. I LOVE these Blue corn Pancakes! They are amazing, by far the best I’ve ever ate! I ate them dry or drenched in syrup! I tweaked the recipe a little, I used Pecans and I added some vanilla extract! Wonderful!
This is the best blue cornmeal pancake recipe. The first time I had these was in a B & B in Santa Fe in 1993. We add blueberries. Fantastic!
Love this recipe. I also made waffles by adding a couple tablespoons of vegetable oil.
I made this with Ute (southern Colorado) blue corn flour and they were perfect! I did substitute the piñon nuts for pecans.
My toddler and daughter love these. Perfect way to use our blue corn and when I get acorn flour itll be diabetic friendly. Great with our homemade maple syrup
These had great flavor, and were lighter than other cornmeal pancakes I have made. I followed the recipe exactly. These were not very sweet but I served them with fruit compote and it was a perfect combination.
Toss in some blueberries and they’re just like they make at The Range in Albuquerque!
Konrad and Kurt love it, can be made with regular corn meal and substitute GF flour(s).
Very tasty! We made them with honey and had to thicken the batter with a bit more flour. We used cornmeal from Santa Fe and it had a bit different texture than Bob’s Red Mill. Just FYI. Also we used chopped pecans as the nut. Yummie!!
Great!! Kids loved! Omitted nuts & served w/ sliced bananas 🙂
Going to try with less sat next time. Too salty for me.
Deliciously unique! Blue cornmeal behaves differently than yellow or white cornmeal because it is super thirsty. I used gluten free all-purpose flour so I ended up adding almost an entire cup of milk. The batter was still super thick making cooking time and temperature subject to adjustments. But well worth the wait. I even tried making waffles out of them, which turned out to be a disaster. The final taste is delicious and the pine nuts give it a toasty, nutty flavor- almonds or walnuts would be a good substitute. Thank you for the recipe.
I used yellow cornmeal because I didn’t have blue. I used hempseed because that’s what I had and when toasted lightly it has nutty flavor. I used whole wheat flour because I always do. Because the whole wheat flour is heavier I increased the baking powder. My husband loved it and so did I. I have already made it again and plan to purchase the blue cornmeal. As recipe suggested I added a little more milk so that it would pour off spoon correctly. The second time I added dried cranberries. This recipe is a keeper! Awesome!
Chewier than ordinary pancakes, very good.
No changes were made
These came out delicious. Will definitely make them again.
I love pancakes! And these have quickly become my favorites. I use yellow cornmeal instead of the blue, but otherwise follow the recipe exactly. Perfect texture every time. Highly recommended.
I was looking for IHOP corn pancakes they quit selling a long time ago. I tried this, figuring yellow cornmeal would work as well as blue and be much cheaper (a real consideration for us). Oh. My. God! These are incredible! IHOP cornmeal pancakes pale in comparison, these are so amazing! Well worth the three bowls for prep, worth as many bowls as it took to make these melt in your mouth corn cakes. Only change I made other than color of cornmeal which IMO isn’t worth mentioning, is that I skipped pine nuts ~shudder~ Vile weeds! I have already made these three times between Fri and Mon lol.
No such thing as blue cornmeal where I live, so I use yellow. I’ve made these several times so far. They have everything you want in a pancake – plus cornmeal! Added frozen corn kernels for extra corny deliciousness. 🙂
This recipe is fabulous!!! Just made these pancakes this morning and couldn’t be more pleased with the results. The pancakes tasted exactly like those I get in New Mexico. Instead of white flour, however, I used white whole wheat flour. Also used turbinado brown sugar rather than white sugar. Even with the flour substitution, the pancakes were moist and delicious.
I made 3 changes: I used yellow cornmeal. I substituted honey for the white sugar ( per suggestion of Jessica’s review). I added (In addition to the corn meal) about 1/4 cup corn grits plus a bit more milk to compensate. The grits added a bit of texture. This recipe is awesome! I make cornmeal pancakes all the time experimenting with different ones each time. This one is the best so far. My wife loved them too. She says it is the best recipe yet also. They are hearty with just enough fluffiness. It reminds me of the cornbread my grandmother used to make in North Carolina. I highly recommend you try these by the recipe or experiment with changes.