Blue Plate Pancakes Recipes

BLUE PLATE PANCAKES

Steps:

• In a mixing bowl, combine the buckwheat flour, amaranth flour, cornmeal, baking powder, and salt.
• Whisk the soymilk, maple syrup, oil, and egg together in a bowl; add the soymilk mixture to the flour mixture and stir until smooth.
• Be sure to dissolve any lumps, but do not overmix; let sit 10 minutes.
• Lightly oil a skillet over medium heat; pour 1/3 cup batter per pancake into the skillet.
• Cook until bubbles begin to form on the surface of the pancakes.
• Flip the pancakes, and cook the other sides until lightly browned (about 3 minutes).
• Repeat with remaining batter; serve pancakes warm with desired topping.

SOPHIA'S PLACE - BLUE CORN PANCAKES

Steps:

• Mix dry ingredients - flours, salt, sugar, and baking powder.
• Mix wet ingredients - milk, butter and eggs.
• Combine and mix but do not over mix, batter should be slightly lumpy. Let rest for 1/2 hour before adding to frying pan.

BLUE PLATE BEEF PATTIES

Steps:

• In a bowl, beat the egg; stir in onions, bread crumbs and mustard. Add beef and mix well. Shape into four 1/2-in.-thick patties. , In an ungreased skillet, cook patties for 4-5 minutes on each side or until meat is no longer pink; drain. , In a small bowl, combine gravy, water and horseradish; add mushrooms. Pour over patties. Cook, uncovered, for 5 minutes or until mushrooms are tender and heated through.

BLUE CORNMEAL PANCAKES

Steps:

• In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
• In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
• Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
• Serve immediately with maple syrup of fruit preserves.

PERFECT, PLATE-SIZE PANCAKES

Steps:

• Stir the dry ingredients (flour, sugar, salt, baking powder and baking soda) together in good sized bowl.
• Measure out milk and mix in lemon or lime juice.
• Let it sit a few moments.
• Make a well in the dry ingredients.
• Pour in the milk, oil, egg and vanilla.
• Whisk all the ingredients together until the batter is fairly smooth; there should only be a few small lumps.
• Melt enough butter in the bottom of a frying pan to coat it evenly; after it has melted, wipe out any excess with a paper towel or napkin.
• The pan should be over medium heat.
• Once the pan is heated, pour about 1/2 cup batter in (or, adjust to fit the size of the pan).
• Allow the pancake to cook several minutes, until the edges are cooked and there are bubbles appearing and bursting in the middle of the cake.
• Flip the pancake, and allow to cook about 2 minutes on the raw side.
• After a minute or two on this side, the cake will raise up and become thicker.
• Once this happens, only cook the cake another minute or so, until the pan-side is nicely golden.
• If the bottoms of the cakes are browning too fast, before there are bubbles in the middle or the second side can rise, then turn the heat down on the stove.
• If the opposite problem is occuring, increase the heat.
• After a couple, it'll be just right!
• This recipe makes 6 enormous pancakes; I would imagine that, made a more normal size, it would yield about 12.