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Recipe: Blue Corn Pancakes with Vanilla Crema & Raspberry Sauce

Recipe: Blue Corn Pancakes with Vanilla Crema & Raspberry Sauce


Blue Corn Pancakes
1 ½ cups fine-ground blue cornmeal
1 ½ cups boiling water
2 tbsp pure maple syrup
1 ½ cups all-purpose unbleached flour
2 tsp baking powder
1 ½ tsp Kosher salt
¾ tsp baking soda
4 large eggs, beaten
¾ cup whole milk (or unsweetened coconut milk)
½ cup unsalted butter, melted (let cool a bit) plus more for the griddle
Vanilla Crema
1 cup cold heavy whipping cream
¼ cup Mexican crema, sour cream, or plain whole-milk Greek yogurt
¼ cup pure maple syrup
½ tsp pure vanilla extract
Berry Sauce
2 cups raspberries (fresh or frozen)
¼ cup granulated sugar, taste


Combine the blue cornmeal with the boiling water and maple syrup. Cover and let sit for 15 minutes.

Sift together the flour, baking powder, salt and baking soda in a large bowl. In another bowl, whisk together the eggs, milk and melted butter. Add the egg mixture and the cornmeal to the flour mixture. Whisk until just combined (there will be some lumps in the batter.)

Melt a pat of butter in a large cast iron skillet or griddle over medium heat. Place 1/3 cup portions of batter onto the hot skillet. Cook until bubbles appear on the tops of the pancakes and the sides look cooked, about 2-3 minutes. Carefully flip and continue to cook for about 2 minutes. Continue until the batter is used up. Pancakes can be kept warm in a 200˚F oven up to 30 minutes. Serve the pancakes with the vanilla cream and raspberry sauce.

Vanilla Crema

Place ingredients in the bowl of a stand mixer. Using the whisk attachment, mix on low speed until the cream starts to thicken then increase speed to medium and whip until soft peaks form 2-3 minutes.

Berry Sauce

Place the berries and sugar in a saucepan over medium heat. Cook about 5 minutes and mix with a wooden spoon, the berries will start to release their juices. Add some water to the sauce if needed.

~ Marla Meridith

Scrambled Egg Arepas

These cornmeal breads are basic and loved by all who come across them. Thankfully they are a huge hit in my house too. Arepas are made of white cornmeal, water and salt. You form the dough into a patty then it can be, grilled, baked or fried then split open and stuffed with a variety of ingredients like a sandwich. My Scrambled Egg Arepas are nothing short of fabulous!


4 arepas

1 cup masarepa
1 tsp sea salt, plus more for eggs
1 tsp granulated sugar
1 cup hot water
canola or vegetable oil for frying
4 large eggs
–serve with
hot sauce
queso fresco
chopped fresh cilantro

In a medium bowl stir together the masarepa, 1 teaspoon salt, sugar and the hot water. Mix to form a stiff dough. Cover with a clean, damp cloth and let sit 20 minutes.
Pour the oil into a large Dutch oven, about 2 inches of oil. Heat to 375 degrees.
Form 4 equal sized balls with the arepa dough. Roll them between two sheets of wax paper until you have a 1/3 inch thick patties. If the edges crack, simply pinch them back together with your fingers.
Gently place the arepas in the oil with a pair of tongs or slotted spoon. Cook until golden brown, about 3 minutes. Transfer to a paper towel lined plate to drain. Let cool for 10 minutes.
In a bowl, whisk together the eggs with a splash of water.
When the arepas are room temperature, make a 2 inch slit through the top of one. With a spoon, gently make a little pouch, this is the pocket for the eggs. Pour in some egg, then reseal the top of the arepa by pressing gently.
Fry the arepa again for about 3 minutes. Remove with a slotted spoon and let drain on the paper towels. Repeat for the rest of the arepas. Scramble any additional eggs you might have left over.
Serve immediately with the extra scrambled eggs, cheese, avocado, hot sauce, etc.

~ Marla Meridith