Blue Corn Pancakes (american cuisine by Tracy)

"Not everything that shines is gold, and not everything that is American is inedible!" American pancakes, actually a thicker version of our pancakes, is an integral part of Sunday breakfast-lunch, i.e. brancha. Pancakes are originally sprinkled with maple syrup. My variant uses the so-called. blue corn, the staple food of the American Indians, and instead of syrup, a mixture of honey and oranges.

Preparation steps

Stir in the eggs until frothy.
Mix all the dry ingredients and add them to the eggs. Gradually add milk.
Grease a small pan with butter. Bake thicker pancakes (approx. Half a centimeter), so that you immediately pour them into a hot pan, then cover and leave for 2 to 3 minutes. After that, turn it carefully and bake for another minute or so.
Spread butter on the hot pancake and keep it warm.
Heat the honey on the fire. Remove from the heat and add the orange juice and zest.
Serve with topping, add fresh fruit or a little cinnamon if desired.

Serving

You can use any corn flour. Blu Corn has a very strong and specific smell of corn and the pancakes are extremely unusual and delicious. It can scare the greenish color (the only complaint of my kids). From this amount I got 6 pancakes.

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