📝 About This Recipe
Inspired by the sun-drenched landscapes of New Mexico, these pancakes celebrate the ancient, nutty profile of heirloom blue cornmeal. The batter yields a striking indigo hue and a satisfyingly crisp edge, offering a complex earthiness that traditional flour pancakes simply cannot match. Topped with a dollop of toasted pine nut butter and a drizzle of warm prickly pear or maple syrup, this dish is a quintessential Southwestern breakfast experience.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Blue cornmeal (fine ground preferred)
- 1/2 cup All-purpose flour (provides structure)
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Ground cinnamon (optional for warmth)
Wet Ingredients
- 1 3/4 cups Buttermilk (shaken well)
- 2 large Eggs (at room temperature)
- 3 tablespoons Unsalted butter (melted and cooled slightly)
- 2 tablespoons Honey (local wildflower honey is best)
- 1 teaspoon Vanilla extract
Piñon Nut Butter & Toppings
- 1/2 cup Unsalted butter (softened)
- 1/4 cup Toasted pine nuts (piñons) (finely chopped)
- 1/2 cup Maple syrup or Prickly Pear syrup (for serving)
- 1/2 cup Fresh blueberries (for garnish)
👨🍳 Instructions
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1
In a small skillet over medium-low heat, toast the pine nuts for 3-5 minutes, shaking the pan frequently until they are golden brown and fragrant. Set aside to cool.
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2
Prepare the Piñon Nut Butter by whipping the 1/2 cup of softened butter with the cooled, chopped toasted pine nuts. Form into a small log or bowl and refrigerate until ready to serve.
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3
In a large mixing bowl, whisk together the blue cornmeal, all-purpose flour, baking powder, baking soda, salt, and cinnamon until thoroughly combined and aerated.
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4
In a separate medium bowl, whisk the eggs until light. Add the buttermilk, melted butter, honey, and vanilla extract, whisking until the honey is fully dissolved.
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5
Create a well in the center of the dry ingredients and pour in the liquid mixture. Gently fold with a spatula until just combined; do not overmix. Small lumps are perfectly fine.
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6
Let the batter rest for 10 minutes. This allows the cornmeal to hydrate, resulting in a much more tender texture.
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7
Preheat a cast-iron griddle or large non-stick skillet over medium heat. Lightly grease with a small amount of butter or neutral oil.
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8
Ladle about 1/4 cup of batter onto the griddle for each pancake. Be careful not to crowd the pan.
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9
Cook for 2-3 minutes. Look for bubbles forming on the surface and the edges beginning to look set and slightly dry.
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10
Carefully flip the pancakes using a thin spatula. The cooked side should be a beautiful deep indigo-gold.
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11
Cook for an additional 1-2 minutes on the second side until browned and cooked through.
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12
Keep the finished pancakes warm in a 200°F (95°C) oven on a wire rack while you finish the remaining batter.
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13
Serve stacks of 3 pancakes topped with a generous dollop of the Piñon Nut Butter and a drizzle of warm syrup.
💡 Chef's Tips
Always let the batter rest; cornmeal is coarser than flour and needs time to soften for a better mouthfeel. If the batter becomes too thick while resting, thin it out with a tablespoon of buttermilk. Use a cast-iron skillet if possible; it provides the superior heat retention needed for that signature crisp cornmeal crust. Do not press down on the pancakes with your spatula after flipping, as this removes the air and makes them dense. For a vegan version, use almond milk with a teaspoon of apple cider vinegar as a buttermilk sub and flax eggs.
🍽️ Serving Suggestions
Serve with a side of thick-cut peppered bacon or spicy chorizo patties for a salty contrast. Pair with a hot cup of piñon coffee or a fresh hibiscus iced tea. Top with fresh blackberries or sliced peaches to complement the earthy corn flavor. A side of lime-macerated strawberries adds a bright acidity that cuts through the richness of the butter. For a savory twist, skip the syrup and serve with a fried egg and New Mexican green chile sauce.