Recipe: Blue Corn Pancakes with Vanilla Crema & Raspberry Sauce

Ingredients

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

Directions

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.