Blue Corn Pancakes Recipe

Directions

1. 1

   Make the Pancake Batter

   In a large bowl, combine blue cornmeal, all-purpose flour, baking powder, sugar, and salt. In another bowl, whisk together milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.

2. 2

   Cook the Pancakes

   Heat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.

3. 3

   Prepare the Coconut Crema

   In a small bowl, mix together coconut cream and vanilla extract until smooth. Set aside.

4. 4

   Make the Mezcal Maple Syrup

   In a small saucepan, combine maple syrup and mezcal. Heat over low heat until warm.

5. 5

   Prepare the Almond Crunch

   In a skillet over medium heat, combine sliced almonds, honey, and cinnamon. Cook, stirring frequently, until the almonds are toasted and fragrant, about 5 minutes. Remove from heat and let cool.

6. 6

   Serve

   Stack the blue corn pancakes on a plate, drizzle with coconut crema and mezcal maple syrup, and top with almond crunch and additional blueberries if desired.