Santa Fe Blue Corn and Piñon Pancakes
Inspired by the traditional flavors of Santa Fe, these delightful pancakes blend the earthy essence of blue cornmeal with the subtle nuttiness of roasted pine nuts. Perfect for a warming breakfast, they're enhanced with smooth maple syrup and creamy whipped butter. This dish, courtesy of Chris Valdez from Tecolote Cafe, offers a delightful twist on classic hotcakes, celebrated on Food Network's Diners, Drive-ins, and Dives.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
4 cups (none)
Blue cornmeal
1.5 cups (ground)
Baking powder
1/4 cup (none)
Sugar
1/4 cup (none)
Salt
1/2 tablespoon (none)
Eggs
2 large (beaten)
Soy oil
4 ounces (can substitute with vegetable oil)
Milk
6 cups (none)
Roasted pine nuts
4-6 ounces (shelled)
Maple syrup
to taste (hot, for serving)
Whipped butter
to taste (for serving)
Instructions
1
Preheat a griddle or large non-stick frying pan over medium heat.
2
In a large mixing bowl, whisk together the all-purpose flour, blue cornmeal, baking powder, sugar, and salt until well combined.
3
In a separate bowl, beat the eggs and then whisk in the soy oil (or vegetable oil).
4
Gradually add the milk to the egg and oil mixture, whisking continuously to ensure a smooth mixture.
5
Pour the milk mixture into the dry ingredients, stirring gently until the batter is predominantly smooth but still slightly lumpy. Take care not to overmix, as this can toughen the pancakes.
6
Lightly grease the heated griddle with a bit of oil or butter. Pour about a 1/4 cup of batter per pancake onto the griddle.
7
Once bubbles start forming on the surface and the edges look set, sprinkle a portion of roasted pine nuts evenly over each pancake. Flip the pancakes and cook until both sides are golden brown.
8
Serve the pancakes hot, drizzled with warm maple syrup and a dollop of whipped butter. Enjoy your breakfast with a comforting Santa Fe twist!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Santa Fe Blue Corn and Piñon Pancakes?
These are traditional Southwestern pancakes that blend the earthy flavor of blue cornmeal with the nuttiness of roasted pine nuts, served with maple syrup and whipped butter.
Who created this specific recipe?
This recipe was created by Chris Valdez from Tecolote Cafe.
Has this recipe been featured on television?
Yes, these pancakes were featured on the Food Network show Diners, Drive-ins, and Dives.
How many servings does this recipe yield?
This recipe makes 6 servings.
What amount of all-purpose flour is required?
You will need 4 cups of all-purpose flour.
How much blue cornmeal is used in the recipe?
The recipe calls for 1.5 cups of ground blue cornmeal.
What is the required amount of baking powder?
The recipe requires 1/4 cup of baking powder.
How much sugar is added to the pancake batter?
The recipe uses 1/4 cup of sugar.
What is the measurement for salt in this recipe?
You should use 1/2 tablespoon of salt.
How many eggs are needed for the batter?
The recipe requires 2 large beaten eggs.
Can I substitute soy oil with another oil?
Yes, you can substitute the 4 ounces of soy oil with vegetable oil.
How much milk is needed for the pancake mixture?
The recipe calls for 6 cups of milk.
What quantity of pine nuts should be used?
You should use between 4 to 6 ounces of shelled, roasted pine nuts.
How should the pine nuts be prepared?
The pine nuts should be shelled and roasted before being added to the pancakes.
How do I prepare the dry ingredients?
Whisk together the all-purpose flour, blue cornmeal, baking powder, sugar, and salt in a large mixing bowl until well combined.
How should the wet ingredients be mixed?
Beat the eggs, whisk in the soy oil, and then gradually add the milk while whisking continuously.
What is the key to mixing the batter?
Stir the wet and dry ingredients gently until the batter is predominantly smooth but still slightly lumpy; do not overmix.
What happens if I overmix the pancake batter?
Overmixing the batter can cause the pancakes to become tough instead of light and fluffy.
What temperature should the griddle be set to?
Preheat a griddle or large non-stick frying pan over medium heat.
How much batter should be used for each pancake?
Pour about 1/4 cup of batter per pancake onto the heated griddle.
When do I add the roasted pine nuts?
Once bubbles start forming on the surface and the edges look set, sprinkle the pine nuts evenly over each pancake before flipping.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface and the edges appear set.
What is the recommended serving suggestion?
Serve the pancakes hot, drizzled with warm maple syrup and topped with a dollop of whipped butter.
How should the maple syrup be served?
The maple syrup should be served hot and to taste.
What kind of butter is recommended for this recipe?
The recipe recommends using whipped butter for serving.
Is this recipe considered Southwestern cuisine?
Yes, it is classified as Southwestern cuisine, specifically inspired by Santa Fe flavors.
What is the texture of the finished pancakes?
The pancakes should be golden brown on both sides with a slightly lumpy, tender crumb.
Does the recipe specify a particular cornmeal color?
Yes, the recipe specifically uses blue cornmeal to give the pancakes their unique Santa Fe profile.
Can these pancakes be made on a regular frying pan?
Yes, a large non-stick frying pan can be used if a griddle is not available.
What tags are associated with this recipe?
Tags include santa fe, blue cornmeal, piñon, pancakes, breakfast, food network, and southwestern cuisine.