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Blue Corn Blueberry Pancakes
Description:
This recipe will make 18 pancakes. We serve them with Cheri's Prickley Pear Syrup, a true regional delight! Ingredients: 1 C. blue cornmeal 1 C. all purpose flour 1 T. baking powder 1/2 t. salt 1/4 C. sugar 2 lg. eggs, 1 1/2 C. milk, 6 T. melted butter - beaten together. Blueberries Directions: In a large bowl, sift dry ingredients. Add wet ingredients, and mix until just blended. Preheat griddle to 375 degrees. Pour batter by 1/4 C. onto oiled griddle. Place 6-8 fresh or frozen blueberries on top of each pancake. Flip when bottoms are golden and edges look dry. Each side will take 1 1/2 to 2 minutes.  Recipe Summary: Comments: Other recipes by The Inns at El Rancho Merlita: Molasses Oat Cookies | |
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