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Blue Cornmeal Pancakes
Blue Cornmeal Pancakes

3/4 cup Blue Cornmeal (medium grind)
1 tsp. Salt
1 Tbsp. Sugar
1 cup Boiling Water
1 Egg, beaten
1/2 cup Milk
2 Tbsp. Butter, melted
3/4 cup White Flour, unbleached
2 tsp. Baking Powder
Alida's fruit syrup or preserves

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 mixed. If the batter is stiff, add a little more milk until the batter flows off of 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 Tbsp of batter for each pancake. When the entire surface of the pancakes are covered in bubbles, flip them over and cook until golden.

Serve immediately with Alida's fruit syrups or preserves.

**NOTE: Blue Cornmeal cooks different than yellow or white cornmeal, therefore requiring special recipes like this one.