This is a recipe from a cafe in Santa Fe, New Mexico. They are good with maple syrup or, if you’re ambitious, with homemade peach or raspberry spread. This recipe serves four people, fewer if they’re very hungry.
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.
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.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. 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.
Serve immediately with maple syrup of fruit preserves.
Per Serving: 376 calories; protein 11.4g; carbohydrates 44.2g; fat 17.6g; cholesterol 64.2mg; sodium 833.2mg.
Eat healthy breakfast to start the day had become a fabulous habit. It’s a fabolous way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and gives me energy to make on the morning. The sweetness is often vilified as the evil of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and helps keep you feel full all day , and less likely grab a side food out of the street food before break .
Making fruit a morning habit is simple . Simply put the fruit in your fridge next to the sweet drink or on the bench next to your grain bowl , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your food , eat your fruit. If you’re not usually a breakfast person.