Yields6 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
Blue Corn Pancakes
1 ½cupsfine-ground blue cornmeal
1 ½cupsboiling water
2tbsppure maple syrup
1 ½cupsall-purpose unbleached flour
2tspbaking powder
1 ½tspKosher salt
¾tspbaking soda
4large eggs, beaten
¾cupwhole milk (or unsweetened coconut milk)
½cupunsalted butter, melted (let cool a bit) plus more for the griddle
Vanilla Crema
1cupcold heavy whipping cream
¼cupMexican crema, sour cream, or plain whole-milk Greek yogurt
¼cuppure maple syrup
½tsppure vanilla extract
Berry Sauce
2cupsraspberries (fresh or frozen)
¼cupgranulated sugar, taste
1
Combine the blue cornmeal with the boiling water and maple syrup. Cover and let sit for 15 minutes.
2
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.)
3
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
4
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
5
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.
½cupunsalted butter, melted (let cool a bit) plus more for the griddle
Vanilla Crema
1cupcold heavy whipping cream
¼cupMexican crema, sour cream, or plain whole-milk Greek yogurt
¼cuppure maple syrup
½tsppure vanilla extract
Berry Sauce
2cupsraspberries (fresh or frozen)
¼cupgranulated sugar, taste
Directions
1
Combine the blue cornmeal with the boiling water and maple syrup. Cover and let sit for 15 minutes.
2
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.)
3
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
4
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
5
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.
Notes
Recipe: Blue Corn Pancakes with Vanilla Crema & Raspberry Sauce
AuthorMarla Meridith
