Recipe for Blue Corn Pancakes with Piloncillo Syrup and Passion Fruit Butter by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Blue Corn Pancakes with Piloncillo Syrup and Passion Fruit Butter. This dish qualifies as a Intermediate level recipe. It should take you about 1 hr 30 min to make this recipe. The Blue Corn Pancakes with Piloncillo Syrup and Passion Fruit Butter recipe should make enough food for 4 servings.

You can add your own personal twist to this Blue Corn Pancakes with Piloncillo Syrup and Passion Fruit Butter recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Blue Corn Pancakes with Piloncillo Syrup and Passion Fruit Butter recipe.

Ingredients for Blue Corn Pancakes with Piloncillo Syrup and Passion Fruit Butter

• 2 cups passion fruit juice
• Touch of honey
• 2 sticks (16 tablespoons) unsalted butter, room temperature
• Pinch fine salt
• 1/2 cup fresh squeezed orange juice
• 1 teaspoon finely grated orange zest
• 2 tablespoons fresh squeezed lime juice
• 3/4 cup grated piloncillo or brown sugar
• 3 tablespoons cold unsalted butter, cut into small pieces
• 1 1/2 cups all-purpose flour
• 1/2 cup blue cornmeal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons salt
• 2 large eggs
• 1 1/2 cups whole milk, plus more as needed
• 2 tablespoons unsalted butter, melted
• 1/4 cup clarified butter
• 2 bananas, peeled and sliced
• Confectioners¿ sugar, for dusting
• Fresh mint leaves, for garnish

Directions for Blue Corn Pancakes with Piloncillo Syrup and Passion Fruit Butter

1. For the passion fruit butter: Put the passion fruit juice in a small saucepan over medium-high heat. Bring to a boil and reduce to about 1/2 cup. Stir in a little honey to taste. Remove from the heat and let cool to room temperature.
2. Combine the reduced passion fruit juice, the softened butter, and salt in a bowl and mash together with a fork until well integrated. Set aside.
3. For the piloncillo syrup: Bring the orange juice and zest, lime juice and piloncillo to a simmer in a saucepan over medium heat. Whisk until smooth. Whisk in the butter, piece by piece, until thickened. Keep warm.
4. For the blue corn pancakes: Mix together the all-purpose flour, blue cornmeal, sugar, baking powder and salt in a medium bowl. In another bowl, whisk the eggs and add the milk and the 2 tablespoons melted butter, whisking until combined. Add the wet ingredients to the dry ingredients and mix until just combined (there should be some lumps). If the batter seems too thick, add milk, 1 tablespoon at a time. Cover and let sit at room temperature for 20 minutes.
5. Preheat a cast-iron skillet or griddle over medium heat. Brush generously with some of the clarified butter. Ladle about 1/4 cup of the batter onto the skillet for each pancake. Cook until the bottom is light golden brown, flip over, and continue cooking for about 30 seconds. Remove to an oven-proof plate and keep warm in a 200 degree F oven until ready to serve. Repeat with the remaining batter, brushing the skillet with more butter between batches.
6. Serve in stacks of 3 pancakes per person. Dollop each stack with some of the passion fruit butter, then drizzle with piloncillo syrup. Top with banana slices, dust with confectioners¿ sugar and garnish with mint.

Bakeware for your recipe

You will find below are bakeware items that could be needed for this Blue Corn Pancakes with Piloncillo Syrup and Passion Fruit Butter recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Pancake – A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies.The pancake’s shape and structure varies worldwide. In the United Kingdom, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A crêpe is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a palačinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also be used.When potato is used as a major portion of the batter, the result is a potato pancake. Commercially prepared pancake mixes are available in some countries. When buttermilk is used in place of or in addition to milk, the pancake develops a tart flavor and becomes known as a buttermilk pancake, which is common in Scotland and the US. Buckwheat flour can be used in a pancake batter, making for a type of buckwheat pancake, a category that includes Blini, Kaletez, Ploye, and Memil-buchimgae.Pancakes may be served at any time of the day or year with a variety of toppings or fillings, but they have developed associations with particular times and toppings in different regions. In North America, they are typically considered a breakfast food and serve a similar function to waffles. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as “Pancake Day”, when, historically, perishable ingredients had to be used up before the fasting period of Lent.
• Cornmeal – Cornmeal is a meal (coarse flour) ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
• Grain Recipes
• Main Dish
• Brunch – Brunch is a combination of breakfast and lunch and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it. It is usually served between 9am and 1pm. The word is a portmanteau of breakfast and lunch. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.
• Vegetarian – Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and it may also include abstention from by-products of animal slaughter.Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. There are variations of the diet as well: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs. A vegan diet excludes all animal products, including eggs and dairy. Avoidance of animal products may require dietary supplements to prevent deficiencies such as vitamin B12 deficiency, which leads to pernicious anemia. Psychologically, preference for vegetarian foods can be affected by one’s own socio-economic status and evolutionary factors.Packaged and processed foods, such as cakes, cookies, candies, chocolate, yogurt, and marshmallows, often contain unfamiliar animal ingredients, and so may be a special concern for vegetarians due to the likelihood of such additives. Feelings among vegetarians vary concerning these ingredients. Some vegetarians scrutinize product labels for animal-derived ingredients, such as cheese made with rennet, while other vegetarians do not object to consuming them or are unaware of their presence.Semi-vegetarian diets consist largely of vegetarian foods but may include fish or poultry, or sometimes other meats, on an infrequent basis. Those with diets containing fish or poultry may define meat only as mammalian flesh and may identify with vegetarianism. A pescetarian diet has been described as “fish but no other meat”.