New Mexico-Style Blue Corn Atole Pancakes {Gluten-Free}

This past February, Mr. Devilish Dish and I made our annual pilgrimage to Santa Fe.  If you've read any of my previous blog posts, then you know that is my favorite place on the whole planet.  We've visited there many times.  On this last trip we had an extra day, so we drove out to nearby Chimayo, New Mexico to the Santuario de Chimayo.  Known as the "Lourdes of America," the shrine is famously known for the curative powers of the holy dirt found there.  The Prayer Room features discarded crutches and braces of those healed by the blessed dirt.  The Santuario de Chimayo is visited by over 300,000 people each year.  It is one of the most breathtakingly beautiful places I have ever been.  It is quite moving, no matter your religious affiliations.  Chimayo is also equally as famous for growing red chiles, that are ground into the most flavorful, and stunningly red chile powders you have ever seen.  I use it in my Chimayo Salsa which is some of the best homemade salsa you'll ever enjoy. We stopped at a local stand and bought some straight from the farmer.  It was a moving experience as well.  Located nearby is the Rancho de Chimayo restaurant which has been honored as one of New Mexico's Culinary Treasures.  Unfortunately the restaurant was closed the day we visited (but I now have an excuse to return!) I've had this pancake recipe many years, as I am constantly clipping and saving anything New Mexico related.  I understand at one time it was served at the Rancho de Chimayo.  I cannot verify that, but I can verify these are some of the tastiest, most unusual pancakes you'll ever enjoy.  We bought the blue corn meal at the Santa Fe Farmer's Market and the resulting pancakes had an earthy, nutty flavor that is indescribable.  They literally might be my new favorite pancake.  The bonus is since they are made with blue corn meal, they are gluten-free.  If you ever get the opportunity to visit Chimayo, I highly recommend it.  The views are absolutely amazing and you can stock up on blue corn meal and red chile powder.  And if you can't visit anytime soon, you can enjoy the flavor of this region right in your own kitchen with these New Mexico-Style Blue Corn Atole Pancakes.  

Some of the tastiest pancakes ever!

The blue cornmeal gives the batter an unusual color.

Made with fresh New Mexico blue cornmeal and
gluten-free flour.  

Cook until golden brown,
and make a generous stack.

 

Serve with LOTS of butter and syrup.

El Santuario de Chimayo...
Truly one of the most moving places I have ever visited.

Don't forget to stock up on red chile powder!
It's so tasty in my Chimayo Salsa...

New-Mexico-Style Blue Corn Atole Pancakes {Gluten-Free}

1 cup, plus 2 tablespoons blue corn meal
1 cup gluten-free flour
2 tablespoons granulated sugar
2 teaspoons baking powder
pinch salt
2 large eggs
3/4 cup half-and-half
3/4 cup milk
3 tablespoons canola oil
2 teaspoons vanilla extract

In a large bowl combine cornmeal, gf flour, sugar, baking powder and salt.  Whisk in eggs, half-and-half, milk, oil and vanilla.  Let batter stand at room temperature for 30 minutes or cover and refrigerate overnight.  Warm a griddle or large skillet over medium heat.  Dot with a pat of butter or small amount of oil.  When the oil or butter sizzles and hisses the griddle is ready.  Spoon approximately 3 tablespoons of batter onto the griddle.  After about 2 minutes, when the top surface is covered with tiny bubbles, flip the pancake.  The pancakes will be done when the second side is golden brown.  Repeat with remaining batter, adding more oil or butter as needed.  Serve warm with butter and syrup.  The pancakes absorb the toppings more than those made with traditional flour, so don't feel guilty about being generous with the butter and syrup.

Prep Time:  Approximately 35 minutes    Cook Time:  Approximately 5 minutes