Blue Corn Hotcakes with Red Chile Honey Recipe

Name: Blue Corn Hotcakes with Red Chile Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups blue cornmeal; 1 1/2 cups whole wheat pastry flour; 1 1/4 tsp. baking powder; 1/2 tsp. baking soda; 1/4 cup granulated maple sugar or granulated sugar; 4 large eggs; 1 1/2 cups low-fat buttermilk; 1 cup low-fat (1%) milk; 6 Tbs. melted unsalted butter; ⅛ tsp. almond extract; 1 1/2 cups or frozen blueberries; 2 to 3 ripe bananas, for garnish; Red Chile Honey (recipe follows)

Servings: persons

1 1/2 cups blue cornmeal
1 1/2 cups whole wheat pastry flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 cup granulated maple sugar or granulated sugar
4 large eggs
1 1/2 cups low-fat buttermilk
1 cup low-fat (1%) milk
6 Tbs. melted unsalted butter
⅛ tsp. almond extract
1 1/2 cups or frozen blueberries
2 to 3 ripe bananas, for garnish
Red Chile Honey (recipe follows)

1
In large bowl, sift cornmeal, pastry flour, baking powder, baking soda and maple sugar.
2
Set aside.
3
In separate medium bowl, whisk eggs well.
4
Whisk in buttermilk, milk, butter and almond extract until well combined.
5
Pour liquid into dry ingredients, whisking until mixture is moistened and combined.
6
Using rubber spatula, mix in blueberries.
7
Heat heavy, medium skillet over medium-low heat.
8
Lightly coat pan with oil.
9
Pour 1/4 cup batter per pancake into skillet.
10
Cook until small holes appear on surface of hotcakes, 3 to 5 minutes.
11
Cook until hotcakes are firm in center when lightly pressed with your fingertip.
12
Transfer hotcakes to plate.
13
Repeat, until remaining batter is used up.
14
Serve hotcakes as they are made, so they remain crisp.
15
For garnish, cut bananas lengthwise into thin slices, or slice crosswise.
16
Arrange slices on each hotcake.
17
Drizzle 2 to 3 tsp.
18
Red Chile Honey over warm hotcakes and serve.

2234

kcal

Calories

204

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups blue cornmeal, 1 1/2 cups whole wheat pastry flour, 1 1/4 tsp. baking powder, 1/2 tsp. baking soda, and more.

Yes, Blue Corn Hotcakes with Red Chile Honey falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blue Corn Hotcakes with Red Chile Honey

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