Blue corn cakes

Serves 2

The elusive, slightly assertive flavor of blue corn meal sets these pancakes apart.

3/4 cup blue corn meal
2 tablespoons whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon soda
1 teaspoon sugar
2 tablespoons dry milk powder (Bob’s Red Mill, more fine-textured than most others; or omit and use milk instead of water below)
1 egg
1 cup water
1 tablespoon oil

Measure the corn meal, flour, salt, soda, sugar and dry milk into a medium bowl and stir to combine. Beat the egg with the water and 1 tablespoon oil. Add to the dry ingredients and mix gently. Let stand 10 minutes before cooking.

Heat a griddle over medium heat. Use a tablespoon or a serving spoon to pour batter onto griddle (make the cakes small). Cook slowly over medium heat for maximum crispness.

Serve with maple syrup or warm applesauce.

Recipe created in 1999