Blue Corn Piñon Pancakes with Orange-Spiced Honey
Wednesday, 08 August 2012
The blue corn gives these pancakes are a refreshing change from the ordinary, and habanero in the honey will warm Mom’s heart.
This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.
At a glance
12 4-inch pancakes
For the Orange-Spiced Honey:
1/2 cup honey
1/4 cup orange juice
1 teaspoon grated orange peel
1/2 teaspoon habanero powder (or other hot chile powder)
1. Place the honey in a saucepan and heat. Stir in the remaining ingredients and keep warm.
For the Pancakes:
1 cup blue corn flour
1/2 cup all-purpose flour
3 tablespoons sugar
13/4 teaspoons double-acting baking powder
1 large egg, beaten
1 cup buttermilk
3 tablespoons melted butter
3 tablespoons roasted piñon nuts
1. Sift together the flours, sugar, and baking powder into a bowl. In a separate bowl, combine the egg, buttermilk, and melted butter and beat well. Quickly mix the liquids and nuts into the dry batter, being careful not to over-beat the mixture—lumps are okay.
2. Cook the pancakes on a hot griddle, turning only once, until they are browned and done.
3. Drizzle the pancakes with the warm honey and serve.
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