Blue Corn Pancakes
- 1 cup blue or yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs, beaten to blend
- 6 tablespoons butter or margarine, melted
- Salad oil
- In a bowl, mix cornmeal, flour, baking powder, and salt. Whisk in milk and eggs until blended, then whisk in butter.
- Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350u0b0); when hot, coat lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
- Serve pancakes as cooked or keep warm in a single layer on baking sheets in a 200u0b0 oven for up to 15 minutes.
flour, baking powder, salt, milk, eggs, butter, salad oil
Taken from www.myrecipes.com/recipe/blue-corn-pancakes (may not work)