Pancakes are a Sunday morning staple at our house. Â Most often Greg takes care of breakfast, but he occasionally lets me take a turn with the flipper. Â There are three things I love about pancakes: they are warm, tasty way to add whole grains to your diet, they are fast, and there are unlimited combinations to put on your plate. Â On this morning’s menu: Â Blue Corn Flour Pancakes with walnuts and maple syrup. Â I found the blue corn flour from Whole Grain Milling and adapted the recipe from Ubergrrl. Â These pancakes have the sweet texture and taste of cornbread but are quicker to prepare. Next time around I might add in some frozen blueberries and make these a super-blue pancake.
Blue Corn Flour Pancakes
By Amy Sippl, adapted from UBERGRRL
3/4 C. Blue Corn Flour
1 tsp. salt
1 Tbsp. sugar
1 C. boiling water
2 Tbsp. unsalted butter
1/2 C. milk
1 egg, beaten
3/4 C. whole wheat flour
2 tsp. baking powder
chopped walnuts & maple syrup for topping
1. Mix blue corn flour, salt, and sugar in a medium bowl. Add boiling water and mix just until ingredients are moist, batter will be lumpy. Cover and allow corn grains to absorb water for 3-5 minutes.
2. Meanwhile, melt butter in a glass measuring cup. Add milk and beaten egg and beat well. Add this liquid mixture to the corn flour mixture. Preheat a non-stick skillet or pancake pan over medium heat, adding 1 tbsp. of butter to prevent sticking.
3. Add whole wheat flour and baking powder to mixture until just combined. The batter should coat the back of the spoon. If it is too thick, add a small amount of milk to thin.
4. Gently pour 1/4 C. size dollops of batter onto the hot pancake pan. Flip when air bubbles appear on the edges and middle of each cake. Cook the other side until golden brown.
5. Serve warm, topped with walnuts and maple syrup.