Blue Cornmeal Pancakes

Name: Blue Cornmeal Pancakes
Cuisine: Mexico
Ingredients: 1 teaspoon olive oil salt and freshly ground pepper; 1 teaspoon olive oil salt and freshly ground pepper; 1 large yellow bell pepper; ¼ teaspoon fresh lemon juice; 2 smoked duck breasts, halved; 1 large red bell pepper; 1 pound butter; 1 teaspoon ancho chili powder; 4 tablespoons clarified butter; 1 egg; 2 cups buttermilk; ½ teaspoon baking soda; ¼ cup sweet butter; 1½ cups fine blue cornmeal; ¼ cup sifted all-purpose flour

Preparation info

Serves
8

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Blue cornmeal from New Mexico is hard to find but worth the search. The earthy, almost “smoky” flavor of blue corn is subtle and powerful at the same time. If you don’t have smoked duck or chicken, use cooked smoked ham.

Ingredients

1 pound butter
1 teaspoon ancho chili powder
2 smoked

Americas
Mexico
Starter
Breakfast
Brunch

Method

Melt the butter with the chili powder in a double boiler or over very low heat. Strain through a fine-mesh wire strainer or several layers of cheesecloth. Discard the milky solids in the bottom of the pan. Keep the butter warm.

Bone the smoked duck breasts and remove the skins. Make the skins into cracklings and set them and the duck meat aside.