Why These Blue Corn Pancakes Are So Special

Описание: Welcome back to Cookbook Junction!

In this episode, we take inspiration from the Pueblo Indian Cookbook compiled by Phyllis Hughes and explore one of the most important ingredients in Pueblo foodways: blue corn.

While the cookbook itself doesn’t include a pancake recipe, blue corn is central to Pueblo and Ntive American cuisine and ceremony. To celebrate that tradition, we’re preparing a popular New Mexico dish — Blue Corn Pancakes — which showcases this Indigenous ingredient in a familiar way.

Alongside the recipe, we also explore Pueblo history, including their diet, traditions, and resilience through the Pueblo Revolt of 1680.

📖 Full Recipe – New Mexico Blue Corn Pancakes

Ingredients (makes 12–14 medium pancakes):

2 cups blue cornmeal

1 cup all-purpose flour

2 tablespoons sugar (optional, adjust to taste)

1 tablespoon baking powder

½ teaspoon salt

3 large eggs, lightly beaten

2½ to 3 cups milk (start with 2½, add more for thinner batter)

4 tablespoons melted butter (or shortening)

Optional: ½ teaspoon vanilla extract for sweeter flavor

Instructions:

In a large mixing bowl, whisk together blue cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, beat the eggs, then stir in the milk and melted butter.

Gradually add wet ingredients to the dry mixture, stirring just until combined. Batter should be pourable but not runny — adjust with extra milk if needed.

Heat a lightly greased skillet or griddle over medium heat.

Pour about ¼ cup batter per pancake onto the hot surface.

Cook until bubbles form on top and the edges look set (about 2–3 minutes), then flip and cook until golden brown.

Serve warm with honey, syrup, or fresh fruit.