In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few nuts onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
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|Serving Size: 1 Serving (547g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 598 (59%)|
|Amt Per Serving||% DV|
|Total Fat 66.4g||89 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 17.7g|
|Cholesterol 291.3mg||90 %|
|Sodium 1610.1mg||56 %|
|Potassium 1000.6mg||26 %|
|Total Carbohydrate 81.6g||24 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 72.8g|
|Protein 29.2g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1015
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