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San Peralta Blue Corn Pancakes

Makes 26 to 28 (2-inch) pancakes

Prep Time: 15 min
Cooking Time: 15 min


  • 4        large eggs
  • 2        cups buttermilk
  • 1-1/2  cups blue cornmeal
  • 1        cup all-purpose flour
  • 1        Tablespoon baking powder
  • 1        Tablespoon sugar
  • 1        cup corn
  • 1/2     cups red bell pepper, diced
  • 2        green onions, thinly sliced
  • 1        teaspoon garlic, minced
  • 3        Tablespoons fresh cilantro, chopped
  • 1/2     teaspoon salt
  • 2        Tablespoons butter


  1. In a large bowl, add eggs and buttermilk and whip with a whisk.
  2. Slowly stir in the cornmeal, flour, baking powder, and sugar.
  3. Continue to whisk until there are no lumps.
  4. Add the bell pepper, onions, garlic, cilantro, salt, and butter.
  5. Continue to stir until you evenly distribute the ingredients.
  6. Preheat non-stick griddle and wipe with vegetable oil or spray with cooking spray.
  7. Use a 1 - ounce ladle to pour full ladles onto the griddles.
  8. Cook about 1-1/2 minutes or until beginning to brown.
  9. Cut pancakes into quarters and place on a baking sheet.
  10. Keep warm until ready to serve. Top with you choice of toppings or salsa.

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