Patti Price from Charleston, W. Va. was looking for a recipe for blue cornmeal pancakes like the ones she and some friends enjoyed recently at the Luminaria restaurant, while staying at the Inn and Spa at Loretto in Santa Fe, N.M.
Luminaria executive chef Matt Ostrander graciously shared his recipe for the pancakes. The blue cornmeal, a specialty of the Southwest, gives them a beautiful blue hue and unusual flavor and texture. These are a staple item on Luminaria's breakfast menu and can easily be reproduced at home. These days, blue cornmeal can be found in most health food or specialty stores. Serve them warm with butter and good quality maple syrup, and you will have a taste of the Southwest, no matter where you live.
Donna Harmon of Greentown, Ind., is looking for a recipe for a cake that her grandmother, Johnny Mae of Mitchell, Ind., used to make. It was called Apple Stack Cake, and she said it had six to eight thin cake layers with an apple filling. Her grandmother would spread the filling between each layer and cover the cake with a dome lid to sit overnight so everything would get soaked up.
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Blue corn pancakes
Makes 4 to 6 servings
1 cup blue cornmeal
1 cup cake flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
11/4 cup milk
2 eggs, beaten
2 ounces Vermont maple syrup
1 tablespoon pine nuts, toasted
Combine all dry ingredients in a mixing bowl.
In a separate bowl, combine milk with eggs and maple syrup; fold the milk/egg mixture into the dry ingredients. Add additional milk if batter is too thick. Lightly coat a skillet or pan with non-stick cooking spray. Heat skillet/pan to medium high. Pour 1/2 cup batter and cook approximately 1 to 2 minutes or until bubbles form on the surface and the edges start to dry. Then flip and repeat. Serve warm with pine nuts and drizzle with syrup.