Blue Corn Hotcakes With Red Chile Honey

By á-174942

Ingredients

• 1 1/2 cups blue cornmeal
• 1 1/2 cups whole-wheat pastry flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 cup granulated maple sugar (or granulated sugar)
• 4 large eggs
• 1 1/2 cups low-fat buttermilk
• 1 cup low-fat (1%) milk
• 6 tablespoons melted unsalted butter
• 1/8 teaspoon almond extract
• 1 1/2 cups or frozen blueberries
• 2 ripe bananas - (to 3) for garnish
• Red Chile Honey (see recipe)

Details

Servings 8

Preparation

Step 1

In large bowl, sift cornmeal, pastry flour, baking powder, baking soda and maple sugar. Set aside.

In separate medium bowl, whisk eggs well. Whisk in buttermilk, milk, butter and almond extract until well combined. Pour liquid into dry ingredients, whisking until mixture is moistened and combined. Using rubber spatula, mix in blueberries.

Heat heavy, medium skillet over medium-low heat. Lightly coat pan with oil. Pour 1/4 cup batter per pancake into skillet. Cook until small holes appear on surface of hotcakes, 3 to 5 minutes. Cook until hotcakes are firm in center when lightly pressed with your fingertip. Transfer hotcakes to plate. Repeat, until remaining batter is used up. Serve hotcakes as they are made, so they remain crisp.

For garnish, cut bananas lengthwise into thin slices, or slice crosswise. Arrange slices on each hotcake. Drizzle 2 to 3 teaspoon Red Chile Honey over warm hotcakes and serve.

This recipe yields 8 servings.

Per Serving: 366 Cal; 11g Prot; 14g Total Fat (7 Sat. Fat); 51g Carb.; 133mg Chol; 245mg Sod.; 6g Fiber.