BOTTGER BLUE CORNMEAL PANCAKES
Makes 18 pancakes. Recipe is from Steve Hiatt who co-owns and runs Bottger Mansion of Old Town, a historic bed and breakfast located just off Route 66 in Old Town Albuquerque, New Mexico. Learn more about Bottger Mansion and see more recipes at www.Bottger.com
120 grams blue cornmeal
1 tsp. Salt
1 T sugar
230g boiling water
½ c. pine nuts, toasted
2 eggs
55 grams olive oil
230 grams whole milk Greek yogurt
130 grams all-purpose flour
2 tsp baking powder
1 tsp baking soda
In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all the ingredients are wet. Cover and let stand for 10 minutes.
In a small bowl, lightly whisk the egg; add olive oil and whisk to combine. Mix in the yogurt. Stir the yogurt 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 griddle over medium heat and grease it with a dab of butter. Use about 2 tablespoons of batter (#24 scoop) for each pancake. Quickly sprinkle a few pine nuts onto each cake. When the entire surface of the pancakes is 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 or fruit preserves.
