Blue Cornmeal Pancakes

25 min · Serves 12

Based on a recipe from Chickasaw Nation Nutrition Services, Get Fresh Initiative, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• ¾ cupblue cornmeal
• 1.2 mlsalt
• 1 cupboiling water
• ½ cupmilk
• 29.6 mlmelted margarine
• 1egg
• ¾ cupflour
• 9.9 mlbaking powder
• 1cooking spray
• syrup or honey (optional)

How to cook it

1. Combine the blue cornmeal and salt in a large mixing bowl, pour in the boiling water, and stir until the cornmeal is fully moistened.
2. Cover the bowl and let the cornmeal mixture rest for 3 minutes to soften.
3. In a separate bowl, whisk together the milk, melted margarine, and egg until blended.
4. Stir the milk mixture into the cornmeal, then add the flour and baking powder, mixing until just combined.
5. Preheat a large skillet over medium heat for 2 to 3 minutes, then coat the surface lightly with cooking spray.
6. Drop ¼-cup portions of batter onto the hot skillet and cook for 2 to 3 minutes, until bubbles form and break on the surface.
7. Flip each pancake and cook the other side for 1 to 2 minutes, until golden brown and cooked through to a safe internal temperature of 160°F (71°C).
8. Transfer the cooked pancakes to a plate and serve warm with syrup or honey, if desired.

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