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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Blue Corn Hotcakes with Red Chile Honey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions