Blue Corn Blueberry Pancakes

This recipe will make 18 pancakes. We serve them with Cheri's Prickley Pear Syrup, a true regional delight!

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.


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:

Other recipes by The Inns at El Rancho Merlita:
Molasses Oat Cookies

Recipe Provided By:
The Inns at El Rancho Merlita
Tucson, AZ

Tucson Bed and Breakfast Inns