Blue Corn Pancakes with Toasted Piñon Nuts & Blueberry Syrup are somewhat of a staple in Northern New Mexico. If you've never had them, they're lightly sweet, a little earthy, and quite delicious. Plus, it turns out blue corn has lots of nutritional value, as you'll find out from my guest in this video. Mary Louise Sanchez is an accomplished author and history buff, who also shares the origins of blue corn and how it is that it wound up in many New Mexican dishes. Read on for the written recipe, but be sure to check out the video to learn more about blue corn.

Blue Corn Pancakes

1 cup blue corn meal
1 cup all-purpose flour
1 1/4 tsp. baking powder
3/4 tsp. baking soda
2 Tbsp. sugar
1/2 tsp. salt
1 large egg
1 1/2 cups buttermilk

*toasted pine nuts & blueberry syrup (optional, but highly recommended)

Combine blue corn meal, flour, baking powder, baking soda, sugar and salt in large bowl and mix to combine. Add in egg and buttermilk and whisk together until you have a smooth pancake batter. Scoop batter onto a greased hot griddle or pan. Cook for two or three minutes, then flip. Continue cooking until edges are golden brown on both sides.
Serve hot with toasted piñon nuts and blueberry syrup (or syrup of your choice) and enjoy!

Should you have a hard time finding blue corn meal where you live, you can order it online from The Fruit Basket in Albuquerque. This is not a paid endorsement, but it's a great market that carries all sorts of produce and items that are used frequently in New Mexican cuisine. (In fact, you'll find piñon nuts there, too!) [ Ссылка ]

To learn more about author Mary Louise Sanchez, or to connect with her, visit: [ Ссылка ]

Thanks so much for checking out this video. If you liked it, give it a Thumbs Up and Subscribe so you don't miss any of my recipes. I also invite you to follow me on Instagram at [ Ссылка ] or in Facebook at [ Ссылка ]

*All music in this video used with rights from Storyblocks:
"Cool Acoustic Rock"

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