I have made a few things with the blue corn atole over the weekend. It can be exchanged for other flours, if you add it slowly and stir it in throughly. I learned about the flour by making a breakfast cereal. I read about this on several websites from New Mexico, but no one provided a recipe so I experimented. I have my recipe below.
I also had a FB Group discussion with member Chris, who wanted to find a recipe like Tecolote Cafe’s in Santa Fe. I did a little web searching and found a blog with a great recipe. I highly recommend that you visit this blog to read the blue corn atole story and her other blog entries. They are interesting! The link is below with the recipe. Thank you for the great recipe!
Blue Corn Atole Breakfast Cereal from Amy
Serving size for 2 people
1/2 cup of blue corn atole
1 cup water
1/4 tsp salt
Bring water to boil and add salt. Add the blue corn atole slowly and wisk in the small batches. You may not get to use the entire 1/2 cup. I did not, but the consistency of Malto Meal appeared and I turned the heat off to serve. I learned that the cornmeal has a high gluten property. I immediately added 2% milk, sliced bananas and blueberries. These veggies looked lovely against the blue hue of the cereal. We also added a little sweetener in the cereal. Yummy!
Blue Corn Atole Pancakes
(based on experience from the Tecolote Cafe)
From elliemay.com blog and FB Group discsussion with member Chris
1 cup blue corn atole
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon salt
2 1/4 cups buttermilk
2 eggs, lightly beaten
2 tablespoons melted butter, plus more for greasing the skillet
1/2 cup toasted piñon (pine nuts)
Combine the atole, flour, baking powder, baking soda, sugar, and salt in a large bowl. Add the buttermilk, eggs, and melted butter. Stir until just combined, taking care not to over mix (it is fine if the batter has some lumps.) Gently stir in the pine nuts.
Heat a skillet, pan, or griddle to medium-hot and brush with a bit of butter. Pour about 1/3 of a cup of batter into the skillet and quickly spread with the back of spoon into a 4- to 5-inch round. When the pancake is deep golden on the bottom, flip with a spatula and cook the other side until golden and cooked through. Place on a baking sheet in a 200-degree oven to keep warm. Repeat with the remaining batter.
Serve with butter and plenty of warm maple syrup.