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| Arizona Blue Corn Pancakes Presented by LODGE at SEDONA - A Luxury Bed and Breakfast Inn www.lodgeatsedona.com Executive Chef: Dale M. Swann Arizona Blue Corn Pancakes Ingredients: 2 cups blue corn meal 2 cups flour 1/2 cup sugar 1 Tablespoon baking powder 3 1/2 cups milk 3 large eggs 1/2 cup butter, melted (1 stick) 1 cup dried or fresh blueberries, (optional) Method: In a large mixing bowl, mix together blue corn meal, flour, sugar and baking powder; add milk, eggs and melted butter. Stir until just blended. If adding berries, carefully fold into batter. Drop batter by 1/3 cup measure onto pre-heated 350F greased griddle. Cook until bubbles form on top and edges start to look dry, flip pancakes and cook on the other side until browned. Serve with warm maple syrup. Garnish & Presentation: Place two pancakes on each plate. Garnish with strawberries and sliced blanched almonds. Serve with warm maple or prickly pear syrup. Yield: 8 servings –16-2 oz. pancakes |
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| (Updated: 01 Mar 2003) | ||||||||||
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