Best 2 Blue Corn Pinon Pancakes With Apricot Pinon Compote Recipes
If you're looking for a unique and flavorful breakfast, blue corn pinon pancakes with apricot pinon compote is a must-try. This dish combines the earthy flavor of blue cornmeal with the nutty sweetness of pinons and the tangy tartness of apricots. The result is a delightful combination that will tantalize your taste buds and leave you feeling satisfied.
Let's cook with our 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
SOPHIA'S PLACE - BLUE CORN PANCAKES
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix dry ingredients - flours, salt, sugar, and baking powder.
- Mix wet ingredients - milk, butter and eggs.
- Combine and mix but do not over mix, batter should be slightly lumpy. Let rest for 1/2 hour before adding to frying pan.
Tips:
- Use fresh or frozen blue cornmeal. If using frozen, thaw it completely before using.
- Grind your own piñon nuts. This will give you the freshest and most flavorful results. If you don't have a nut grinder, you can chop them finely with a knife.
- Don't overmix the batter. Overmixing will make the pancakes tough. Just mix until the ingredients are combined.
- Cook the pancakes over medium heat. This will help them cook evenly without burning.
- Serve the pancakes immediately with your favorite toppings. Apricot-piñon compote, maple syrup, or butter are all delicious options.
Conclusion:
These blue corn piñon pancakes with apricot-piñon compote are a delicious and unique breakfast option. They're perfect for a special occasion or a weekend brunch. With their nutty flavor and sweet-tart compote, these pancakes are sure to please everyone at the table.
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