Blue Cornmeal Pancakes

Recipe View 5 mins In a medium bowl, whisk together the blue cornmeal, salt, and sugar. Pour in the boiling water, stirring until all ingredients are moistened. Cover the bowl and let the mixture stand for 5-10 minutes to allow the cornmeal to absorb the water. (Prep time: 5 minutes)

Recipe View 5 mins In a separate measuring cup, whisk together the milk, beaten egg, and melted butter. Pour the milk mixture into the cornmeal mixture and stir gently to combine. In a small bowl, combine the flour and baking powder. Add the flour mixture to the cornmeal mixture, stirring until just incorporated. Be careful not to overmix. If the batter appears too thick, add a tablespoon or two of milk until it flows smoothly from a spoon. (Prep time: 5 minutes)

Recipe View 3 mins Heat a large cast iron skillet or griddle over medium heat. Lightly grease the surface with butter or oil. For each pancake, pour about 2 tablespoons of batter onto the hot skillet. Immediately sprinkle a few toasted pine nuts onto the surface of each pancake. Cook until bubbles begin to form on the surface and the edges look set, about 2-3 minutes. (Cook time: 2-3 minutes)

Recipe View 3 mins Flip the pancakes carefully and cook for another 2-3 minutes, or until golden brown on the bottom. Since the blue color can make it tricky to gauge doneness, err on the side of slightly longer cooking to ensure they are cooked through. (Cook time: 2-3 minutes)

Recipe View 1 mins Serve the blue cornmeal pancakes immediately. Offer a variety of toppings such as maple syrup, homemade fruit preserves (peach or raspberry are excellent choices), fresh fruit, or a dollop of Greek yogurt.