Blue cornmeal made its way into my shopping cart last week. I just couldn’t resist it when I spotted it in the bulk section. Since Dustin isn’t a huge fan of cornbread, I had to put my recipe dream machine to work. Did I really just call my brain a recipe dream machine? This whole food blog thing is obviously going way too far.
Let’s have some fun with pancakes. It all starts with blue cornmeal, a little fresh corn and some playful toppings that resemble the usual butter and maple syrup. But don’t get tricked, these pancakes are anything but sweet. If you are not into making the “syrup,” salsa would work just fine.
These would be great served with sausage and eggs. Breakfast for dinner!
Blue Corn Pancakes with Garlic Avo Butter & Tomato Chipotle Syrup
pancake recipe adapted from Closet Cooking
makes about 12 four inch pancakes
- 3/4 cup flour
- 1/2 cup blue cornmeal (regular works, too)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 TBL sugar
- 1/2 tsp salt
- 1 cup milk
- 2 eggs
- 2 TBL butter, melted
- 3/4 cup corn, about 1 ear (frozen is fine, too)