Pancakes are most often a sweet breakfast dish, but there's no reason you can't put a savory twist on the traditional morning treat.
In the Southwest, corn is a ubiquitous ingredient, and the slightly sweet, starchy vegetable works beautifully in a creative version of the beloved breakfast food.
The Lodge at Sedona, a quaint bed and breakfast, serves a massive meal every morning from 8:00-9:30am, and much of the menu features ingredients native to the region.
The Lodge's blue corn pancakes are just one way the staff takes the cuisine from ordinary to unexpected. The Mission, a restaurant serving up modern takes on classic Latin dishes in Scottsdale, uses the more common yellow corn for the savory pancake on its brunch menu, but tops it with sweet dungeness crabmeat, cilantro, and a smoky crema.
The Lodge at Sedona, 125 Kallof Place, Sedona;
Of course now...I'm not anywhere near Arizona...and I'm guessing most of you aren't either...Soooo, how would I prepare this for myself at home?
Glad you asked....
- 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
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.
- Total Time:1 hr 20 min
- Prep-20 min
- Inactive-30 min
- Cook-30 min
- Yield:4 to 6 servings
- Hope this was some help to you all...
- Enjoy! Eat well my friends!