Blue Corn Blueberry PancakesFrom THE INNS AT EL RANCHO MERLITA
Beat 2 lg. eggs, 1 1/2 C. milk, 6 T. melted butter together.
In a large bowl, sift dry ingredients. Add wet ingredients, and mix until just blended.
Preheat griddle to 375 degrees. Pour batter by 1/4 C. onto oiled griddle. Place 6-8 fresh or frozen blueberries on top of each pancake. Flip when bottoms are golden and edges look dry. Each side will take 1 1/2 to 2 minutes.
This recipe will make 18 pancakes. We serve them with Cheri’s Prickley Pear Syrup, a true regional delight!