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Blue cornmeal, a specialty of the Southwest, gives these pancakes a blue-gray hue. Finely milled from dried blue corn, it is available in health food shops; the yellow variety can be substituted. More Brunch Ideas

John Hopkins
September 1997

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Yield:
makes 32 small pancakes
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Ingredients

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Directions

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  • In a skillet, stir the cornmeal over moderately high heat until lightly toasted, about 4 minutes. Transfer to a plate to cool. In a bowl, mix the cornmeal with the flour, sugar, baking powder and salt. Stir in the milk, egg and the 3 tablespoons of oil until blended.

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  • In a skillet, heat a film of oil. Add 2 tablespoons of batter per pancake and cook over moderate heat until bubbles appear on the surface, about 3 minutes. Flip the pancakes and cook for about 2 minutes; reduce the heat if the skillet gets too hot. Repeat for each batch of pancakes. Serve hot with butter and maple syrup.

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