Blue Corn Griddle Cakes with Berry Sauce
This recipe was inspired by Chef Ray Naranjo, a member of the Santa Clara Pueblo and Odawa tribe. Chef Naranjo is the chef of Manko, a Native American Fusion food truck in Española, New Mexico. These griddle cakes utilize historical Pueblo ingredients such as blue corn, agave syrup and popped amaranth and quinoa grains. The popped grains can be substituted for other Indigenous American seeds such as toasted pumpkin seeds or pecans.
Serves 4 to 6
Did You Know?
The traditional version of this Native American recipe uses duck eggs. Duck eggs are larger so you would only need one instead of two chicken eggs.
Blue Corn Griddle Cakes
- ½ cup blue corn meal
- 1½ cup white flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1½ cups milk
- 2 tablespoons melted butter
- 2 tablespoons olive oil
- 2 large eggs
- Butter for skillet or griddle
Berry Sauce
- 1 large container (12 oz) of berries (blackberries, raspberries, or blueberries)
- 3 teaspoons agave or maple syrup
Whipped Cream
- 1 cup whipping cream
- ½ teaspoon vanilla extract
- 2 teaspoons agave or maple syrup
Instructions
Note: Before starting, chill a large bowl and the whipping cream in the refrigerator
Make the griddle cakes:
- In a large bowl, combine the cornmeal, flour, salt, baking powder, and sugar.
- In a separate large bowl, whisk the milk, melted butter, and olive oil.
- In a small bowl, beat the eggs and then add to the other liquid ingredients.
- Pour the liquid mixture into the dry ingredients. Stir from the bottom of the bowl until the dry ingredients are all moistened.
- Heat a skillet over medium heat and add a tablespoon of butter. Use a ½ measuring cup to scoop and pour batter into the hot skillet so that the griddle cakes are about 2 inches apart.
- Cook the griddle cakes for about 5 minutes on the first side, or until golden on the bottom. Then flip and cook on the second side for 5 more minutes.
Make the berry sauce & chilled whipped cream:
- In a large bowl, mash the berries. Add agave or maple syrup and stir.
- Pour the whipping cream into the chilled bowl. Add the vanilla and agave or maple syrup.
- Whisk cream for 10 minutes, or until thickened. A hand or stand-up mixer may also be used.
- To serve: Top hot griddle cakes with berry sauce and whipped cream. Sprinkle with popped amaranth and quinoa.
