Prep 20 mins
Cook 30 mins
This is served at The Historic Taos Inn, Taos, New Mexico. Beautiful blue color and a unique flavor and texture.
- 1 2⁄3 cups blue cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 2 eggs, beaten
- 1⁄4 teaspoon vanilla
- 2 cups half-and-half
- 4 tablespoons butter, melted
- 1 cup blueberries, fresh or frozen
- In a mixing bowl, add the cornmeal, flour, sugar, and baking powder; stir to combine.
- In another bowl, add the eggs, vanilla, and half-and-half; stir to combine.
- Add the egg mixture to the cornmeal mixture; stir just to moisten.
- Stir in melted butter.
- Place a nonstick pan or griddle, sprayed with cooking spray, over medium heat.
- Pour 1/4 cup batter onto hot skillet; sprinkle with a few blueberries.
- Cook until bubbles form on the surface and the edges start to dry.
- Turn pancake over and cook until done.
- Serve warm with warm maple syrup.
These were great! I used the batter to make waffles. Wonderful.
These are my family's favorite pancakes.