Best 6 Blue Corn Pinon Pancakes With Apricot Pinon Compote Recipes
Indulge in the captivating flavors and vibrant hues of Blue Corn Piñon Pancakes with Apricot Piñon Compote, a culinary symphony that celebrates the rich heritage of Native American cuisine. These pancakes, crafted with the distinctive blue cornmeal, boast a unique nutty flavor and striking blue-ish hue. Accompanied by the sweet and tangy Apricot Piñon Compote, a harmonious blend of juicy apricots, piñon nuts, and warm spices, this dish promises an unforgettable breakfast or brunch experience.
Embrace the culinary journey through additional enticing recipes featured in this article. Discover the secrets behind creating the perfect Blueberry-Cornmeal Pancakes, fluffy and bursting with blueberry goodness. Learn the art of making Navajo Fry Bread, a crispy and versatile flatbread that serves as a delectable base for various toppings. Explore the tantalizing flavors of Navajo Tacos, a delightful fusion of traditional Native American flavors with the convenience of taco form. Satisfy your sweet cravings with Blue Cornmeal Cookies, a delightful treat infused with the unique flavor of blue cornmeal.
BLUE CORN PANCAKES
An easy New Mexican-style blue corn pancake recipe.
Provided by Andrea
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- In a medium bowl, combine blue corn masa, sugar, and salt and stir. Add in boiling water and mix well. Cover with a towel and let sit for 5 - 10 minutes.
- In a small bowl, combine egg, milk, and melted butter, stirring well until fully incorporated. Add to masa mix and stir.
- In a small bowl, combine flour and baking powder. Slowly add to masa mix, and stir until just incorporated. Add more milk if the batter is too thick.
- Add a tablespoon of butter to a large pan over medium heat. Add 2 tablespoons of batter for each pancake. Cook until the sides of the pancakes are covered with bubbles, then flip and repeat until the other side is golden brown.Note: these pancakes take a little longer to cook than regular pancakes, so cook an additional 30 seconds if necessary.Serve with maple syrup and toasted pinon nuts, if desired.
PINON RICE
Steps:
- In a 2 quart saucepan, over a medium low heat, place the oil, onion, rice, and pinon nuts. Saute until the nuts turn golden. Add the water and salt. Cover and simmer for 20 to 25 minutes, until the rice is cooked and the water is absorbed.
- Toss the green onion on top of the rice to garnish.
ATOLE PINON HOTCAKES
Steps:
- In a large bowl, mix all dry ingredients together. In a separate bowl, mix eggs and oil. Add milk and dry ingredients to egg and oil mixture. Mix until batter is smooth, but still lumpy, being careful not to over mix. Cook on a hot griddle. Prior to flipping the hotcake, spread pine nuts evenly throughout. Serve with hot maple syrup and whipped butter.
SOPHIA'S PLACE - BLUE CORN PANCAKES
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Mix dry ingredients - flours, salt, sugar, and baking powder.
- Mix wet ingredients - milk, butter and eggs.
- Combine and mix but do not over mix, batter should be slightly lumpy. Let rest for 1/2 hour before adding to frying pan.
BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP
Provided by Bobby Flay
Time 30m
Yield 12 pancakes (4 servings)
Number Of Ingredients 19
Steps:
- Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
- Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
- Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
- Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
- Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.
BLUE CORNMEAL PANCAKES
This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you're ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they're very hungry.
Provided by UBERGRRL
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
- In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
- Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
- Serve immediately with maple syrup of fruit preserves.
Nutrition Facts : Calories 376.1 calories, Carbohydrate 44.2 g, Cholesterol 64.2 mg, Fat 17.6 g, Fiber 5.2 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 833.2 mg, Sugar 5.2 g
Tips:
- To make the perfect pancake batter, be sure to whisk the dry ingredients together in a separate bowl before adding them to the wet ingredients. This will help to prevent lumps.
- Allow the pancake batter to rest for at least 5 minutes before cooking. This will help the flour to absorb the liquid and create a more tender pancake.
- Use a non-stick skillet or griddle to cook the pancakes. This will help to prevent them from sticking and tearing.
- Cook the pancakes over medium heat. This will help them to cook evenly without burning.
- Flip the pancakes only once, when bubbles start to form around the edges.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, or fruit.
Conclusion:
These blue corn pinon pancakes with apricot pinon compote are a delicious and unique breakfast option that is sure to impress your friends and family. The pancakes are light and fluffy, with a slightly nutty flavor from the blue cornmeal. The apricot pinon compote is the perfect topping, adding a touch of sweetness and tartness. This recipe is easy to follow and can be made in under an hour. So next time you're looking for a special breakfast treat, give these blue corn pinon pancakes with apricot pinon compote a try.
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