Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup

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I found blue corn flour in the hispanic foods section of my grocery store. It was called "Harina de atole" and in english underneath that it said blue corn flour. I didn't have time to warm the maple syrup with the cinnamon sticks so I just threw a dash of cinnamon right into the batter. I thought they were good and a fun and interesting change to a regular pancake.

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I used yellow corn flour instead of blue, because that's what I had on hand. They came out well, but because of the corn flour, they were a little dry (I included two full cups, which just served to make them thinner. I might add more baking powder next time to make them a little fluffier, too. I'm sure they would've been less dry with the blueberries, but I made Emeril's Orange Cranberry Sauce to go with instead for a fall theme (foodnetworkDOTcom/recipes/emeril-lagasse/orange-cranberry-sauce-recipe/index. I might put cranberries directly into the pancakes to wet them up a bit as well.

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These pancakes are quite tasty and good for an adult palette. I used yellow cornmeal and they still came out well. I didn't have bananas or felt like making the orange butter so I made honey butter instead and didn't substitute anything for the bananas and the pancakes were still good. I recommend these as part of a hearty breakfast.

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These are very good but if you're looking for that traditional pancake taste, these won't suffice. They are very "earthy" tasting. On their own, they are pretty bland but with all the toppings they are outta this world. I used organic blue cornmeal. My husband & I loved them and will be making them again.

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Delicious. I went to World Market, Wal-mart, Publix and two organic stores for blue cornmeal.. Could not find it so I used Yellow cornmeal. I followed everything to a T except for the butter which i reduced the recipe by half because I did not make that many pancakes for that much butter. The butter was so nice and refreshing. If you want a more cinnamon syrup definitely at the 3 sticks, maybe even four. I just did the minimum because I did not want a strong taste.

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Excellent pancake....beautiful height and so fluffy!

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This recipe sounded complicated but it was a crowd pleaser. Made Brunch an exotic and delicious experience.

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Our local store didn't have blue cornmeal, so I had to use white cornmeal instead. The pancakes were fantastic. The blending of all the fruit flavors - blueberry, banana, and orange - was delicious. I thought the cinnamon was going to be a little strong, but it was just perfect. It blended nicely with the other flavors and gave a richness to the dish that I really enjoyed. The syrup and butter need to be made well ahead of time. These two things were not included in the prep time estimate. Great recipe!! Thank you.

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Patricia - Those who substitued ingredients are not reviewing this recipe - they are reviewing the recipe they made, such as i am.
i substituted buttermilk for regular milk and replaced the baking powder with 1 1/2 teaspoons of baking soda. Note that it will take more liquid than what the recipe calls for (regarding the milk to get the correct consistency and you will end up with "more" pancakes - at least 50% more. I sprinkled pine nuts on the surface of the pancake before i flipped 'em (about 1 to 1 1/2 tablespoons each depending on the size of the pancacke while it was still moist.
I made these today for my wife, who is a mother, to celebrate Mother's Day (we will be too busy Sunday morning. She said "...these are the best blue corn pancackes you have ever made."
I served the pancackes with fresh mango chunks, a strawberry for presentation, dry-cured bacon and a fresh latte.
Presentation was colorful, bright and cheerful. Textures were tempting and exciting, contrasting and complentary.
A very satisfying Mother's Day breakfast.
I think the ratio of flours is perfect as it allowed the flavor of the blue corn to come through - not overwelming.
I deffinitely will try the original recipe, along with the pine nuts, next time around b/c it is doubtful i will have buttermilk on hand.

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Several posters have given this recipe for "Blue Corn" pancakes five stars and then say they used regular flour instead of blue corn.

Where does that mean that you made this recipe? Why five stars for a recipe you did not even make.