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Blue Corn Cakes


I returned from New Mexico with blue corn flour just in time for National Pancake Day (Sept. 26)!


Dry Ingredients:

1 cup blue corn flour

1 cup whole wheat flour (or any alternative)

½ cup wheat germ

2 teaspoons baking powder

1 tablespoon brown sugar

1 teaspoon salt

1 teaspoon cinnamon

¼ teaspoon cardamom

Wet Ingredients:

3 eggs

1 ½ cups organic milk (or any combination of buttermilk, almond milk, or an alternative)

2 tablespoons oil (I use sunflower)

1 teaspoon vanilla

Topping:

1 cup toasted pine nuts

Your favorite berries, in season

Stir together dry ingredients. Beat eggs and whisk in oil and milk. Add to dry ingredients and stir. Pour onto lightly oiled hot griddle, turning once when air bubbles cover the surface. Makes 20 pancakes. Lightly toast piñon nuts in a skillet and sprinkle on top. Enjoy with your favorite seasonal berries, organic butter, and maple syrup. To fully infuse the flavors, wash it down with a cup of piñon coffee! Pair with applewood smoked bacon.

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