A Southwest specialty served in Sante Fe and Taos Inns.


  • 1 cup WEM Yellow Cornmeal
  • 1/2 cup WEM White Whole Wheat or WEM All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 1 egg
  • 1 tablespoon vegetable oil or melted butter
  • 1 cup fresh or frozen blueberries


Hands-on Time: 10 minutes
Baking Time: 12-15 minutes for all pancakes
Total Time: 25 minutes
Yield: 12-16 pancakes

  1. In a medium-size bowl, mix dry ingredients.
  2. Add milk, egg, oil, and blueberries to dry ingredients and mix until just blended.
  3. Oil and heat griddle to medium-low.
  4. Drop batter by tablespoonfuls on to the griddle.
  5. Flip when the surface is covered with bubbles and cook another 1-2 minutes on the second side


Recipe Tips and Tricks

Serve hot with butter, maple syrup, honey, or jam.