Blue Corn is the Best Corn

So obviously I looooooove New Mexican Food (go read my green chile post). And a staple of a New Mexican Breakfast is blue corn pancakes. Now, getting a mix is like 6 or 7 bucks, which is ridiculous. But if you go the Sunflower Market (my favorite grocery store) they have blue corn flour in bulk. I die!!!! So I've been making blue corn pancakes at least once a week for about 3 weeks. Check it out.

Blue Corn Pancakes
From allrecipes.com

Ingredients:
- 3/4 cup blue corn flour (yellow corn flour from Albertson's works as well)
- 1 tsp salt
- 1 tbs white sugar
- 1 cup boiling water
- 1 beaten egg
- 1/2 cup milk
- 2 tbs butter, melted
- 3/4 cup unbleached all-purpose flour
- 2 tsp baking powder

How to:

1- 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.
2- 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.
3- Heat a pan over medium heat, and grease it with a dab of oil or butter. 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.
4- Serve immediately with maple syrup or fruit preserves.

NB:
- You can add roasted pine nuts. Just sprinkle of top of each cake on the pan.
- For re-heating, get a damp paper towel and wrap around the cakes. and eat!!!!