Blue Corn Pancakes

Light and toothsome breakfast entrée.

I have always liked blue corn chips, and I first tasted blue corn pancakes at the historic and funky El Rancho Hotel in Gallup, NM, on a long-ago road trip. I’ve been unsuccessfully looking for them on menus ever since.  Fast-forward to this past week, when my husband bought two pounds of Gold Mine Organic blue masa harina. It would take more years than I have left to use it all in tamales, so I decided to adapt a pancake recipe. I used as a base a Food.com recipe for Masa Harina Pancakes, conveniently portioned for two. Here’s what resulted,

Blue Corn Pancakes

12 cup masa harina
2 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 egg
12 cup milk
1 tablespoon canola oil

  1. Combine dry ingredients in a medium bowl.
  2. Mix wet ingredients in a small bowl. Combine with dry ingredients and mix until smooth (masa harina will not be lumpy as wheat flour would be).
  3. Heat griddle on medium with a little oil . When it is hot, ladle on about 1/4 cup of batter for each pancake. Cook until nicely browned and firm, about two minutes each side.

Serves 2.

These pancakes are very light and have a little crunch to them. I served them with a little  fruit on the plate and bacon and maple syrup on the side, I still have a lot of blue corn masa left, so I imagine I’ll be making them again.