Blue Cornmeal Pancakes Gluten Free And Low Sugar Recipes
BLUE CORNMEAL PANCAKES
This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry.
Provided by UBERGRRL
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
- In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
- Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
- Serve immediately with maple syrup of fruit preserves.
Nutrition Facts : Calories 376.1 calories, Carbohydrate 44.2 g, Cholesterol 64.2 mg, Fat 17.6 g, Fiber 5.2 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 833.2 mg, Sugar 5.2 g
BLUE CORNMEAL PANCAKES (GLUTEN-FREE AND LOW SUGAR)
Make and share this Blue Cornmeal Pancakes (Gluten-Free and Low Sugar) recipe from Food.com.
Provided by mattdegasperi
Categories Breakfast
Time 25m
Yield 30 pancakes, 3 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, sift together the flour, blue cornmeal, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter, mix until smooth.
- Heat a lightly oiled griddle to 400 degrees F or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
GLUTEN FREE DAIRY FREE CORN/ CORNMEAL PANCAKES
GF flours are so expensive (especially in Panama), so I'm trying to get a good corn based pancake. I've been tinkering with this recipe, and I'm posting it here for safe keeping. It's a work in progress. Here in Panama they have what they call crema de maiz or cream of corn. It is a very fine ground corn flour. Masa harina that you use for tamales might work as well.
Provided by mjerusha
Categories Breakfast
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil.
- Mix corn flour and corn meal.
- Slowly pour water OVER cornmeal mixture. Make paste as you go.
- Add everything else and mix well. The corn meal obviously make a coarser grit pancake. You could boil more (like 3 cups of water) and cook the cornmeal like grits to get maybe a different texture also.
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