Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups blue corn flour
- 3/4 tablespoons salt
- 4 tablespoons sugar
- 4 tablespoons baking powder
- 4 cups milk
- 1/2 pound butter, melted
- 4 eggs
Directions
Mix dry ingredients - flours, salt, sugar, and baking powder.
Mix wet ingredients - milk, butter and eggs.
Combine and mix but do not over mix, batter should be slightly lumpy. Let rest for 1/2 hour before adding to frying pan.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By Kema74
on March 24, 2012
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Fluffy, crispy, FANTASTIC. I cut the recipe in half and wasn't sure if the 30 minutes needed to be refridgerated, but I put it in the fridhe and cut strawberries. AMAZING results!!!
By traveed_12563372
Albuquerque, 71
on January 17, 2010
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I was visiting a friend in Florida, her mother had bought blue corn meal and I decided to make blue corn pancakes just like the ones I love at Sophia's in Albuquerque, New Mexico. I looked up blue corn pancakes and what do I see first but the recipe for the pancakes I already love from Sophia's. I decreased the salt(in honor of keeping my perfect blood pressure to just a pinch and cut the recipe in half. The pancakes came out just as fabulous as the ones I eat here at Sophia's in Albuquerque. I like to make my toppings light and used a bit of honey, a bit of butter, organic pecans and half a banana. I can't wait to tell Dennis Apodaca the chef how great his pancakes are even when he doesn't make them. YUMMM
By abbyrosenstein_...
Morris Plains, NJ
on December 06, 2009
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My husband and I were in Albuquerque overnight in August and I remembered Guy Fiori's show highlighting Sophia's Place. We visited on our way to Santa Fe. It was, as Guy promised, a 'dive' -- a few picnic tables outside and mismatched tables and chairs inside; and as Guy also promised, it was well worth the visit. All of the food was cooked with love and care. (Guy said they make their own butter!
I got these pancakes and I loved them; my mouth watered when I saw the recipe here. I cut the recipe in half but there was still enough batter to feed four or five people. I didn't find blue corn flour and substituted yellow corn meal and the results were great -- a very slightly crunchy texture as I remembered from Sophia's Place.
I cut down the baking powder but that might have been a mistake -- my pancakes came out thinner than the ones at Sophia's.
I made Pinon butter (pine nuts sauted in a bit of butter and served with that, some fresh berries and maple syrup as they did at Sophia's. (I had mine with the pinon butter and blueberry preserves -- I think maple syrup drowns out the taste of pancakes.
Yum!
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