Earthy, savory blue corn brings a vibrant hue to these silver dollar pancakes. Drizzled with sweet, tart, smoky blackberry-piloncillo syrup and dolloped with tangy whipped crema, these pancakes are fruity, not too sweet, and filled with flavor.

Arthur Gonzalez
January 2020


Gregory DuPree

Recipe Summary

40 mins
55 mins


Ingredient Checklist


Make the crema whipped cream
  • Beat heavy cream, Mexican crema, and vanilla extract with a heavy-duty stand mixer fitted with a whisk attachment on medium speed until soft peaks form, 2 to 3 minutes. Chill until ready to serve.

Make the blue corn pancakes
  • Stir together blue cornmeal, 1 1/2 cups boiling water, and piloncillo in a medium bowl until no streaks of dry cornmeal remain. Cover tightly with plastic wrap, and let stand 15 minutes.

  • Sift together flour, baking powder, salt, and baking soda in a large bowl. Add eggs, milk, and melted butter; whisk to combine. Whisk in cornmeal mixture until just combined.

  • Heat an electric griddle to 350°F or a large stainless steel skillet over medium-low; grease with butter. Using a 1 3/4-inch scoop, spoon about 2 tablespoons of batter per pancake onto griddle. Cook until tops are covered in bubbles and sides look set, 2 to 3 minutes. Flip and cook until set and cooked through, 2 to 3 minutes. Set pancakes aside. Wipe griddle clean, and repeat with remaining batter. (Pancakes can be placed on a baking sheet and kept warm in a 200°F oven up to 30 minutes.)

  • To serve, divide pancakes among 6 plates. Top each serving with about 1/3 cup crema whipped cream. Drizzle each serving with about 3 tablespoons Blackberry-Piloncillo Syrup, and sprinkle with about 2 1/2 tablespoons pine nuts.