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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe was found in a Sante Fe, New Mexico cafe. Perfect with syrup, even better with homemade preserves. Feeds 4 people or less if you're really hungry! Ingredients:
3/4 cup blue cornmeal |
3/4 cup unbleached, all-purpose flour |
2 tsp baking powder |
1 tbsp white sugar |
1 egg, beaten |
1/2 cup milk |
2 tbsp melted butter |
1 cup boiling water |
1 tsp salt |
1/2 cup toasted pine nuts |
Directions:
1. Combine the blue cornmeal, sugar, and salt in a medium sized bowl. Add in the boiling water until all of the ingredients are moist. Cover, and set aside to stand for a few minutes.
2. In a measuring cup, mix together the egg, milk, and melted butter then stir into the cornmeal mixture. Combine the flour and baking powder then incorporate into the cornmeal mixture. To thin the batter, add a bit more milk until it runs off the spoon thickly, but smoothly.
3. Heat a large cast iron skillet over a medium heat, and grease with a dab of butter or oil. Use about 2 tbsp of batter for every pancake. Immediately sprinkle a few pignoli onto each pancake. After the entire surface is covered with bubbles, flip and cook the other side until golden in color. (It can be difficult to tell when blue food is thoroughly cooked-so allow them an few extra seconds if you're not sure)
4. Serve at once with maple syrup of fruit preserves.
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