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We were waiting for the rain to let up a bit before we posted this, one of our favorite summertime recipes: Betty Crocker Blue Corn Cuban Pancakes. If you haven’t made Pancakes at home recently, or tend make them from a mix, let us assure you now that these are incredibly simple, cheap, quick and taste better than anything you’ll ever get in a diner or restaurant.
Credit for the pancakes themselves goes to my wife, Marina Eckler, who found the pancake recipe in my grandmother’s old Betty Crocker cookbook and adapted them by substituting canola oil for shortening and 1/2 cup blue corn flour (available at at your nearest locally owned healthy grocer with bulk bins).
Making them “Cuban” only requires substituting lime and brown sugar for syrup. I learned this from an old friend in San Francisco and it makes an amazing sweet-tart syrup. Yum!
So here’s the modified Betty Crocker recipe:
1 cup buttermilk (plus 1/4 cup regular milk if needed to thin the batter)
2 tablespoons canola oil
1/2 cup unbleached organic flour (you can use whole wheat at your own peril)
1/2 cup blue corn flour
1 Tablepoon sugar
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup brown sugar
You can combine the ingredients all at once and in no particular order. Mix it until lumpy and thin it with the extra plain milk if the spoon is standing up.
We like to fry our cakes on a cast-iron skillet and we always add a little extra oil to the pan before the next pour.
Serve with real butter (melting on the pancakes, of course), lime slices and a small bowl of brown sugar. Once the butter is melted on your cake, sprinkle the brown sugar to your liking and then squeeze the lime over the brown sugar, which will melt it into the yummy “Cuban” syrup.
Fresh fruit, chicken-maple sausage, etc., all just add flavor. And we like flavor! Enjoy.
(Along with flavor, we also like feedback! Please leave your comments, questions and suggestions below, or send us an email to firstname.lastname@example.org)