Blue Corn Buttermilk Pancakes



Ingredients:
Dry Ingredients:
1/2 cup blue cornmeal
1/2 cup unbleached all purpose flour
1 tablespoon packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg

1 ripe banana
1 egg
1 teaspoon vanilla
1 tablespoon vegetable oil
1 cup buttermilk

Directions:
In a large mixing bowl combine dry ingredients. In a smaller bowl mash banana, whisk in egg, vanilla, buttermilk and vegetable oil. Fold into dry ingredients and mix until just moistened. Pour 1/4 cup of batter onto a hot buttered skillet, cook until bubbles form in center and edges look done, flip and cook approximately 2 minutes longer.

Serving Suggestions: Top with slices of fresh peaches, banana's or strawberries.

Triple Berry Topping: In a small saucepan combine 1/3 cup sugar 1/4 cup water and 1/2 teaspoon orange zest, bring to simmer and add 1 to 1 1/2 cups of a mixture of Raspberry, Blueberries and Blackberries. Simmer until slightly thickened.

Variations: Mix 1/2 cup of toasted pecans into batter or fresh blueberries.

Recipe Summary:


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