Blue Corn Griddle Cakes
Recipe type: High Altitude Baking
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ tablespoon baking powder
  • ⅛ teaspoon baking soda
  • ¾ cup blue cornmeal
  • ¼ cup yellow cornmeal
  • 2 tablespoons packed light brown sugar
  • 2 eggs
  • 1 cup buttermilk
  • 2 tablespoons butter, melted
  • 4-6 tablespoons unsalted butter, for the skillet
  1. In a medium bowl whisk the flour, salt, baking powder, and baking soda together.
  2. Bring 1½ cups of water to a boil. Place the cornmeal in a bowl and slowly pour the boiling water over the cornmeal, stirring continuously. Let the cornmeal sit and soak for 10 minutes, stirring once or twice occasionally.
  3. After 10 minutes, whisk in the brown sugar.
  4. Whisk together the buttermilk and eggs.
  5. Alternately add the flour mixture and buttermilk mixture to the cornmeal in three parts (start and end with the flour mixture). Stir in the melted butter
  6. Heat a skillet or griddle pan over medium heat.
  7. Add 1-2 tablespoons of butter to the skillet to coat the surface. Drop griddle cakes in ¼-cup batches into the skillet. They will spread, so don't overcrowd your pan.
  8. Cook until the bottoms are golden brown and the tops are bubbly, about 1-2 minutes, then flip the cakes over and cook another 2 minutes.
  9. Serve immediately. Leftover batter can be refrigerated for 3-4 days.
  10. Makes 10-12 large griddle cakes, or 20 small.
Recipe by High Altitude Bakes at