Pancake recipes have been high on my tasting list recently. I haven’t been posting all of the pancake recipes I’ve tried because this isn’t a pancake blog; it’s a cupcake blog. Besides that, I’m not always up for a food photo shoot at breakfast time. However, this pancake recipe for blue cornmeal pancakes made the cut!
Why Did This Pancake Recipe Make It on Cupcake Project?
- I made this pancake recipe for Taste & Create, the monthly event where food bloggers get paired with other food bloggers to try each others’ recipes.
- The pancake recipe was exceptional. Don’t make this recipe expecting a smooth, light, and fluffy pancake. This recipe is for the pancake lover who appreciates a dense pancake with a textured inside and a sweet, complex flavor.
- Of course, I am going to use this pancake recipe as a cupcake inspiration. You can look forward to a blue cornmeal orange cupcake.
About the Pancake Recipe
My partner for this month’s Taste & Create was Grace from A Southern Grace. This is actually the second time I’ve been paired with Grace. The first time I made her breakfast quinoa and subsequently made quinoa cupcakes. She’s got all kinds of recipes on her blog, but I suppose I’m drawn to her breakfast ones. This time, I spotted her blue cornmeal pancakes and had to give them a try. Oddly enough, she got the recipe from Katie at One Little Corner of the World during a previous Taste & Create. Katie found the recipe in the cookbook “With a Measure of Grace: The Story and Recipes of a Small Town Restaurant“. Was that a mouthful of pancakes, or what?
The Pancake Recipe and Cooking Notes
Pancake Recipe Using Blue Cornmeal and Orange
- 3 C flour
- 1 C sugar
- 1 T baking powder
- 1 t salt
- 1 C blue cornmeal You can use regular yellow cornmeal if that's all you've got.
- 4 large eggs
- 3 C milk
- 1/2 C oil Any vegetable oil will do. I used my favorite not-too-olivey baking olive oil - Jovia Groves' 2007 Arbequina, but any olive oil will do. You can order Jovia from Extra Virgin.
- 1 tsp vanilla extract I used 1/2 t vanilla extract and 1/2 t orange extract to give the pancakes an orange flavor. I highly recommend it! If you don't have orange extract, you could use some orange zest instead.
- More oil for greasing griddle I prefer to use butter to grease, but either would work.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, and cornmeal.
- In another bowl, lightly mix eggs, milk, oil, and extracts.
- Add the wet ingredients to dry ingredients and combine well.
- Preheat griddle to medium-hot. A drop of water will dance over the griddle when it is ready. Grease by spreading 2 tbsp oil on it and spread around with a folded paper towel. Keep the towel around to use for the next batch of cakes. (I used a cast iron skillet since I don't own a griddle. I just dropped some butter on the skillet and swirled it around until the whole skillet was covered. I did not need to use a towel.)
- Pour from a pitcher or use a ladle to make standard round cakes. Turn cakes when edges are set and small bubbles form and pop on the surface.
- After a minute or so, peek underneath. If they look golden and pancake-like, turn out to a plate.
- Eat right away or keep warm in the oven until you are ready to enjoy them!