Still Hungry? December 2015

Plucked from the pages of the local cookbooks we are featuring this month in “Gifts for the Home Cook,” here are four great recipes that will bring a little local flavor to your holiday table.

For the holidays, I have a few traditions I share with my family. We always have breakfast together after everyone gets in, and this year, I’m making everyone these Southwestern-style pancakes from Sharon Niederman’s gem, The New Mexico Farm Table Cookbook.

Toasted Pinon-Dusted Blue Corn Pancakes

Serves 4

This is a Sunday morning brunch treat that my family serves with bacon and chokecherry syrup that we make from chokecherries we forage in Cimarron Canyon each August. This recipe is good with honey butter.

1 ½ cups finely ground atole (toasted blue cornmeal) preferably horno roasted
¼ cup all purpose or whole wheat flour
¼ teaspoon salt
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ cup toasted ground piñon nuts, divided
2 large eggs, lightly beaten
1 ½ cups buttermilk or a combination of whole milk, yogurt, or unsweetened soy or coconut milk
¼ cup vegetable oil (not olive oil)
Honey butter, for serving (optional)
Chokeberry syrup, local honey, or pure maple syrup, for serving

Heat a griddle, preferably cast iron

Place the dry ingredients in a large bowl, including ¼ cup of the piñons. In another bowl, combine the eggs, buttermilk, and oil. Add the wet ingredients to the dry ingredients. Stir quickly, just enough to mix. Spoon the pancakes onto the hot griddle, using 2 large tablespoons of batter per pancake. When the edges start to bubble, flip once with a spatula. Serve hot with honey butter, if desired, and chokecherry syrup, local honey, or real maple syrup, sprinkled with the reserved ¼ cup of toasted piñons.

Niederman, Sharon. The New Mexico Farm Table Cookbook: 100 Homegrown Recipes from the Land of Enchantment (The Farm Table Cookbook). The Countryman Press, 2015.

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