These Instagram-worthy pancakes are a staple item on the breakfast menu at Luminaria restaurant at the Inn and Spa at Loretto in Santa Fe, New Mexico, and can easily be reproduced at home. Blue cornmeal, a specialty of the Southwest, gives them a beautiful blue hue and unusual flavor and texture.
This recipe is by Matt Ostrander, Executive Chef at Luminaria, and was originally published in The Baltimore Sun.
Blue cornmeal can be found in most health food or specialty stores.
- 1 Cup blue cornmeal
- 1 Cup cake flour
- 1/2 Cup sugar
- 1 Tablespoon baking powder
- 1 Teaspoon salt
- 1 1/4 Cup milk
- 2 eggs, beaten
- 2 Ounces Vermont maple syrup
- 1 Tablespoon pine nuts, toasted
Step 1: In a large mixing bowl, combine 1 cup blue cornmeal, 1 cup cake flour, 1/2 cup sugar, 1 tablespoon baking powder and 1 teaspoon salt.
Step 2: In a separate bowl, combine 1 1/4 cups milk with 2 beaten eggs and 2 ounces Vermont maple syrup; fold the milk/egg mixture into the dry ingredients. Add additional milk if batter is too thick.
Step 3: Lightly coat a skillet or pan with non-stick cooking spray. Heat skillet/pan to medium high. Pour 1/2 cup batter and cook approximately 1 to 2 minutes or until bubbles form on the surface and the edges start to dry. Then flip and repeat. Serve warm with 1 tablespoon toasted pine nuts and drizzle with maple syrup.