3/4 cup Blue Corn Masa
2 tbsp Sugar
1/2 tsp Salt
1 cup Boiling Water
1 Duck Egg
1/2 cup Milk
2 tbsp Butter Melted
3/4 cup All-purpose Flour
2 tsp Baking Powder
Optional - Add your favorite sweet toppings like Maple or Honey or Fresh Fruits
Combine blue corn masa, sugar, and salt in a bowl and and stir. Add in boiling water and mix until incorporated. Cover with a towel and let sit for 5-10 mins.
In a small bowl, combine egg, milk, and melted butter, stirring well, add to masa mix and stir.
In a 3rd bowl, combine flour and baking powder. Slowly add to masa mix, and stir until just incorporated. Add more milk if the batter is too thick.
Add a tablespoon of butter to a large pan over medium heat. Add 2 tbs of batter for each pancake. Cook until the sides of the pancakes are covered with bubbles, then flip and repeat until the other side is golden brown.
Note: these pancakes take a little longer to cook than regular pancakes, so cook an additional 30 seconds if necessary.
About the Recipe
This dish was amplified through our Corn Walking Series hosted by Grinding Stone Collective & the First Foods Program. This series was led by Neida Rodriguez (Diné, Hopi, and Mexican), a local Food Educator with Edible Schoolyard, who led us on an immersive six-part journey that celebrates the heart and soul of indigenous Mexican food culture.
As part of our series, we explored the rich heritage of Maize (corn), unlocked the alchemy of nixtamalization, mastered the art of crafting tamales and tortillas, and indulged in the savory delight of chilaquiles. Each installment is a flavorful chapter that honors tradition, culinary artistry, and the profound impact of corn on the globe. 🫓🍳🌾
Thank you to our site host Mayday Space, please visit their website to learn more about how you can host an event at their Bushwick location.