Blue Cornmeal Pancakes with Blueberry Butter

Makes 14 to 16 pancakes.

It’s breakfast for supper! Note: “I learned that blue corn can be traced back to the Pueblo Native American Indian tribes in New Mexico, and with its slightly sweet flavor and dusty blue hue it is one of the region’s most beautiful and cherished ingredients,” said author Jesse Tyler Ferguson in “Food Between Friends,” written with Julie Tanous (Clarkson Potter, 2021). You can substitute white or yellow cornmeal for blue cornmeal.

• 1 1/2 c. blue cornmeal (see Note)

• 1/4 c. flour

• 1 tbsp. sugar

• 1 1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. kosher salt

• 2 eggs, lightly beaten

• 1 1/2 c. buttermilk

• 1/4 c. canola or grapeseed oil

• Blueberry butter (see recipe)

• Maple syrup, for serving

Directions

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.

In a medium bowl or large liquid measuring cup, whisk together the eggs, buttermilk and oil until smooth.

Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a rubber spatula or wooden spoon to fold together until just combined. Do not overmix. Allow the batter to rest for about 5 minutes.

Heat a griddle or large nonstick skillet over medium-high heat and grease lightly with nonstick cooking spray. Pour or scoop the batter onto the griddle, using 2 heaping tablespoons of batter for each pancake. With the back of the spoon, gently spread the batter into a 3- to 4-inch circle. Cook until golden brown, about 3 minutes. Flip and cook on the other side until golden brown and the center of the pancake feels slightly firm to the touch, another 3 minutes. Remove from the pan and repeat with the remaining batter.

Serve the pancakes hot with the blueberry butter and maple syrup.

Blueberry Butter

Makes about 3/4 cup.

Note: Our love of blueberries is rooted in its perfect balance between tart and sweet. This butter brings an extra hue of cerulean to the Blue Cornmeal Pancakes, but it also happens to be our favorite butter for muffins or scones. A stick of butter coming out of the fridge can take a surprisingly long time to come to room temperature. To speed it up, cut the butter into 1/2-inch pieces and leave on the counter; it should be at room temp in 10 to 12 minutes. From “Food Between Friends,” by Jesse Tyler Ferguson and Julie Tanous (Clarkson Potter, 2021).

• 1/2 c. (1 stick) unsalted butter, room temperature

• 1/4 c. fresh blueberries, washed and thoroughly dried

• 2 tsp. blueberry preserves

• 1/4 tsp. ground coriander

• Pinch of kosher salt

Directions

Add the butter, blueberries, preserves, coriander and salt to a food processor. Blend until smooth.

Store in the fridge, wrapped in paper or plastic, or in a butter keeper, for up to 5 days; or freeze for up to 3 months.