Going local for a holiday breakfast! Gluten-free blue corn pancakes are bedecked with Tucson’s own Cheri’s Desert Harvest mesquite syrup and Coyote Pause’s prickly pear jam. (MABurgess photo)
For the wheat-sensitive, try a delicious gluten-free mix of flours for pancake batter–Navajo blue cornmeal, Bob’s Red Mill amaranth flour and tapioca flour,
First step for holiday pancake batter–Beautiful blue cornmeal mixed with boiling water and raw honey to mix and let corn’s bouquet permeate the air! (see recipe)
Tia Marta here to share one of our family’s traditional Christmas brunch favorites….
RECIPE–Tia Marta’s Gluten-free Holiday Blue Corn Pancakes
1 Cup blue cornmeal (available at NativeSeedsSEARCH)
1 tsp sea salt
2 generous Tbsp local raw honey
1 Cup boiling water
1 large egg
1/3 Cup milk (or soy or almond milk)
1 Tbsp avocado oil (or melted butter)
1/4-1/2 Cup plain non-fat yogurt (or sour cream)
1/2 Cup total gluten-free flour mix (I use 1/4 C amaranth flour plus 1/4 C tapioca flour)
1 Tbsp baking powder
Directions: Measure blue cornmeal, sea salt, and honey into a bowl. Stir in boiling water until honey is melted, and let mixture stand 5-10 minutes. Meanwhile in a separate bowl beat together egg, milk and oil, then add to the cornmeal mixture. Sift flour and baking powder together, then add flour mixture into the batter with a few strokes. Stir enough yogurt into batter to desired liquidity. Place batter on hot, greased skillet in 1/4-1/2 cup dollops. Turn when bubbles in the batter begin to stay open (as shown in photo.)
Don’t wait! Serve hot bluecorn pancakes right away. Have your toppings (found locally or home-made from desert cactus fruits or mesquite pods) on the table ready for guests to custom-decorate each pancake stack. Then taste the joy and nutrition of farm and wild desert bounty!
After mixing wet ingredients, quick-beat in your gluten-free flour….
Pancakes on the hot griddle are getting done through and ready to turn when batter bubbles begin to stay open….
As Rod was helping me in the kitchen by whipping the cream he splashed a little libation into one batch. I must admit the Kahlua cafe liqueur gives the whipped cream a festive kick. For the hard-core among us we might go so far as lacing another batch of whipped cream with a crushed chiltepin pepper.
Home-made saguaro syrup tops whipped cream made with Kahlua liqueur on these blue corn pancakes. Is this gilding the lily or what? (Making saguaro syrup is another story, so stay tuned for next June’s blog.)
You can find fabulous local raw honey and precious saguaro syrup at San Xavier Farm Coop at 8100 S. Oidag Wog on the Tohono O’odham Nation near San Xavier Mission. Honey from Fred Terry the Singing Beekeeper at Sunday’s Rillito Farmers Market is also superb, as is our SavorSister Monica King’s honey. Native American-grown blue cornmeal is available at the NativeSeedsSEARCH store, 3061 N.Campbell Ave, Tucson, or online at www.nativeseeds.org (the perfect place for holiday shopping!) Cheri’s Desert Harvest products (like her mesquite syrup in photo) are there at the NSS store and at several specialty shops in Arizona. Great local foods–such as home-made prickly pear jam–are a part of the delectable menu at Coyote Pause Cafe near Tucson Estates.
Try topping your blue corn pancakes with whipped cream and fruit–Here I’ve used home-canned apricots purchased in the charming town of Bacoachi, Sonora (south of Cananea), on a recent Mission Garden tour. (MABurgess photo)
Dress up a holiday breakfast to delight the eye and tastebuds–fit for all at your table–with nutritious, LOCALLY-sourced Southwest gluten-free pancakes! Ideas offered with cheers and holiday blessings from Tia Marta!
[Tia Marta is an Ethnobotanist and Artist dba Flor de Mayo Arts. Many of her Southwestern heirloom bean and wheat-berry products, as well as her beautiful canvas art-totes, notecards and prints, are available at the NativeSeedsSEARCH store, at Tohono Chul Park Museum Shop, the UNICEF Store in Monterrey Village, Presidio Museum and Old Town Artisans in OldTown Tucson. Hear her in person as lecturer/guide at several upcoming City of Gastronomy Tours in January-April 2019 sponsored by Tucson Presidio Museum.]