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Blue Corn-Pinon Pancakes with Apricot-Pinon Compote Recipe

Blue Corn-Pinon Pancakes with Apricot-Pinon Compote Recipe

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Blue Corn-Pinon Pancakes with Apricot-Pinon Compote

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Ingredients:

Serving

1 tbsp unsalted butter
1/3 cup pine nuts
1 cup chopped fresh or dried apricots
1 to 2 tbsp light corn syrup
1/4 tsp ground mexican cinnamon ( canela)
1 drop pure almond extract
1 cup water
1 1/4 cups pine nuts
3/4 cup unbleached all-purpose flour
1/2 cup blue or other cornmeal
1 tbsp sugar
3/4 tsp baking powder
3/4 tsp salt
2 tbsp unsalted butter, melted
2 large eggs
1 1/4 cups milk
2 drops pure almond extract
vegetable oil, for pan frying

Directions:

Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature.
Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	818.59 Kcal (3427 kJ)
Calories from fat	444.85 Kcal
		% Daily Value*
Total Fat	49.43g	76%
Cholesterol	117.43mg	39%
Sodium	520.62mg	22%
Potassium	1089.43mg	23%
Total Carbs	83.11g	28%
Sugars	34.21g	137%
Dietary Fiber	7.88g	32%
Protein	19.4g	39%
Vitamin C	0.9mg	1%
Vitamin A	0.1mg	4%
Iron	6.8mg	38%
Calcium	191.2mg	19%

Amount Per 100 g
Calories	251.47 Kcal (1053 kJ)
Calories from fat	136.65 Kcal
		% Daily Value*
Total Fat	15.18g	76%
Cholesterol	36.07mg	39%
Sodium	159.93mg	22%
Potassium	334.67mg	23%
Total Carbs	25.53g	28%
Sugars	10.51g	137%
Dietary Fiber	2.42g	32%
Protein	5.96g	39%
Vitamin C	0.3mg	1%
Iron	2.1mg	38%
Calcium	58.8mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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