How To make Blue Cornmeal Pancakes
LARRY LUTtrOPP FVKC70A:
L.A. TIMES FOOD SECTION 2/94:
1 qt Milk
1/2 c Sugar
1 tb Baking powder
1 c Blue or yellow cornmeal
1 3/4 c Flour
1 c Safflower oil
1 c Egg whites, beaten
2 ts Vanilla
Blend milk, sugar, baking powder, cornmeal and flour in large bowl. Make well in center of dry ingredients. Add oil, egg whites and vanilla. Mix with wire whisk until smooth. Pour by 1/4 cupfuls on lightly greased griddle or non-stick skillet and bake until browned underneath. Flip and bake on other side. Each serving contains about: 489 calories; 235 mg sodium; 126 mg cholesterol; 29 grams fat; 49 grams carbohydrates; 9 grams protein; 0.18 gram fiber. Source: El Tovar Lodge in South Rim Grand Canyon, Arizona Presented by: Rose Rosti, L.A. Times, Culinary SOS Serve with honey or molasses - or any syrup. -----
How To make Blue Cornmeal Pancakes's Videos
Navajo Grandma Makes Tóshchíín / Blue Corn Mush
Navajo Grandma uses the skills she taught in her corn grinding, and juniper ash videos to make delicious Tóshchíín blue corn mush.
Link for Blue Corn and Juniper Bundle
Blue Corn Mush Recipe
3 1/2 cups water
1 cup roasted blue cornmeal
1 tsp juniper ash
*Juniper Ash / Gad Bit'eesh
*Blue Corn
Blue Cornmeal
The blue corn meal in this video was provided by the Pueblo of Pojoaque Bison & Agriculture Departement
Easy Hoe Cakes Recipe (Johnny Cakes)
After you taste one these easy to make cornmeal Hoe Cakes, you’ll forget all about ever wanting to eat pancakes again.
Ingredients for this recipe:
• 1 ½ cups all-purpose flour
• 1 ½ cups fine cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 3 large eggs
• ¼ cup melted unsalted butter
• 1 cup buttermilk
• 2/3 cup water
• Oil for cooking
Makes 8 cakes
Prep Time: 5 Minutes
Cook Time: 15 minutes
Procedures:
1. In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
2. In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
3. Add the wet ingredients to the dry ingredients in gently whisk just until combined.
4. Pour the oil into a large frying pan, cast-iron skillet or griddle over medium-low heat and pour in a ½ cup to ¾ cup of the batter and cook as many at a time as possible without touching each other in the pan,
5. Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
6. Serve with fresh berries, butter, and maple syrup.
Chef Notes:
Make-Ahead: You can make these up to 1 hour ahead of time. Keep warm wrapped in foil and in the oven at 175° before serving.
How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot. You can also heat in the microwave.
How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.
It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.
To further enhance the flavor of these hoecakes, I would absolutely advise using rendered bacon fat instead of butter.
You can absolutely use milk in place of the buttermilk.
If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.
You can also cook the hoecakes in butter instead of oil.
Buzzworthy Blue Corn Pancakes with Blueberry Syrup
This simple Blue Corn Pancake recipe is so easy that I hope it will become a favorite breakfast at your house. I use olive oil in the batter because I find it adds more moisture than butter. And I love the crispy edges that develop by cooking the pancakes with a tiny drizzle of olive oil in the pan. If you don’t have buttermilk, you can combine milk with the juice of a lemon and let it sit for a few minutes. This acid reacts with the baking powder, resulting in fluffy pancakes. Topped with homemade blueberry syrup.
See the full recipe at
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NITC Cooking: Blue Cornmeal Twoosh'chiin
An indigenous entrée, BLUE CORNMEAL is used to make one delicious item, called by three different names in three different languages; hot cereal (English), atolé (Spanish), or t'woosh'chiin Navajo).
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