History
Blue corn is a heritage grain cultivated by the Pueblo peoples of New Mexico for centuries before European contact. The grain produces a sweet, earthy flour with a slate-blue hue. Pueblo Harvest Cafe at the Indian Pueblo Cultural Center serves blue corn pancakes and enchiladas. Cocina Azul on Mountain Road built its name around blue corn enchiladas, and the heritage grain is canon at the heritage New Mexican counters.
Make it at home
Yield Makes 12 small pancakesHands-on 15 minTotal 25 minDifficulty Easy
Ingredients
- 150g blue corn meal (fine)
- 100g all purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 350ml buttermilk
- 1 large egg
- 60g melted butter
- 1 teaspoon vanilla extract
Method
- Whisk the blue corn meal, flour, sugar, baking powder and salt in a bowl.
- In a second bowl, whisk the buttermilk, egg, melted butter and vanilla.
- Pour wet into dry and mix gently. Some lumps are fine. Rest the batter 5 minutes.
- Heat a non stick pan over medium and add a touch of butter or oil.
- Pour 60ml batter circles. Cook 2 minutes until bubbles set on top. Flip and cook 1 more minute.
- Serve hot with maple syrup or local honey and salted butter.
Tip from the editors. Find blue corn meal at the Albuquerque farmers markets or via mail order from Bueno Foods. The color reads navy or slate blue, not bright.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.