I first ate these pancakes (and promptly fell in love) while at Byways Cafe on NW Glisan Street in Portland circa Christmas 2009. I’ve been wanting to make my own ever since. The other week I spotted some blue cornmeal when shopping for nutritional yeast at New Seasons. I couldn’t resist slipping a package into my shopping basket.
- 1 1/4 c. all-purpose flour
- 1 c. blue corn flour
- 1 tsp. salt
- 2 tsp. sugar
- 2 T. baking powder
- 2 c. buttermilk
- 1/2 c. butter, melted
- 2 eggs
- Mix dry ingredients – flours, salt, sugar, and baking powder.
- In a separate bowl, mix wet ingredients – milk, butter and eggs. Combine and mix but do not over mix, batter should be slightly lumpy.
- Let rest for half hour.
- Set griddle (or stove if using a frying pan) to medium hot heat. Once hot, grease the griddle or frying pan with your choice of butter, vegetable shortening, vegetable oil or cooking spray.
- Use a 1/3 cup measuring cup to pour the batter on the griddle. Gently flip pancakes over when bubbles appear throughout uncooked side of the pancake and edges are starting to get dry.
Dad and I agreed – these pancakes are amazing: fluffy, hearty, melt in your mouth, buttery but almost healthy tasting (thanks to the blue cornmeal). Besaws worthy, Dad says, which if you’ve ever had Besaws’ Oatmeal Pancakes, you know is the highest of compliments.