Blue Cornmeal Pancakes

This is served at The Historic Taos Inn, Taos, New Mexico. Beautiful blue color and a unique flavor and texture.

• Ready In: 50 mins
• Yields: 10 pancakes

Ingredients

• 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

Directions

1. In a mixing bowl, add the cornmeal, flour, sugar, and baking powder; stir to combine.
2. In another bowl, add the eggs, vanilla, and half-and-half; stir to combine.
3. Add the egg mixture to the cornmeal mixture; stir just to moisten.
4. Stir in melted butter.
5. Place a nonstick pan or griddle, sprayed with cooking spray, over medium heat.
6. Pour 1/4 cup batter onto hot skillet; sprinkle with a few blueberries.
7. Cook until bubbles form on the surface and the edges start to dry.
8. Turn pancake over and cook until done.
9. Serve warm with warm maple syrup.