Appetizer

Blue Corn Pancakes

I noticed that I had not shared the mini-blue cornmeal pancake recipe that paired so deliciously with the Green Chile Chutney I posted a few months ago.   For that, I am sorry. They are good!

This recipe also comes from The Santa Fe School of Cooking Cookbook by Susan Curtis. It was there that I read that the Green Chile Chutney would pair well with these little pancakes. And they were right! Here is how they introduce the recipe: “This is a recipe from our Tapas class. I has been used a number of times as an appetizer for the cocktail parties. It is a unique and wonderful start for a dinner, too. The pancakes can be used with a variety of sauces. However, at the school, we usually serve it with Green Chile Chutney.”

I’ve also made slightly larger versions of these pancakes as a base for a breakfast dish. I’ll have to post that here soon. It is a pretty good breakfast, if I do say so myself!

Blue Corn Pancakes

Blue Corn Pancakes

4 large eggs

2 cup buttermilk

1 ½ cups blue cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1 cup fresh corn kernels or frozen, thawed

½ cup diced red pepper (I roasted and peeled the red pepper, but not necessary)

2 green onions, thinly sliced

1 teaspoon garlic, minced

3 tablespoons fresh cilantro, chopped

Salt and pepper, to taste

Blue Corn Pancake Batter

In a large bowl, combine the eggs and buttermilk and whisk until well combined. In a separate bowl, sift the dry ingredients together. Slowly add the dry ingredients to the egg/buttermilk mixture and whisk well until no lumps appear.

Fresh Ingredients for Blue Corn Pancakes

Mix in the corn, red pepper, green onion, garlic and cilantro until they are well distributed in the batter. Add salt and pepper, to taste.

Blue Corn Pancake Batter on Skillet

Preheat a non-stick skillet or cast-iron skillet over medium-high heat. Add some butter, oil or oil spray to the skillet and spread evenly.

Blue Corn Pancakes closeup

Spoon or ladle 1 – 2 ounces of the batter on the skillet and cook for about 1 ½ minutes on each side or until they are nicely browned. You can vary the size and adjust the cooking time based on what you need.

Blue Corn Pancake Cooked

Keep the pancakes warm until they are ready to be served.

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