True Blue

While volunteering in early October at the Santa Fe Farmers Market’s Fall Fiesta to celebrate the 50th anniversary of the market, I learned about one of the state’s culinary jewels, La Mesa Organics. This farm and farming team was awarded one of this year’s All-Star Farmers and by growing an indigenous item found only in the Southwest–blue corn–it’s no wonder La mesa Organics was honored.

Mesa Ruiz and his brother farm together on their father’s land and specialize in growing some of the state’s finest blue corn and apples. While the apples are typically transformed into a rich and robust apple cider, you will find Mesa cooking pupusas featuring his blue corn masa (which is also available for purchase) and selling blue corn atole–which is really blue cornmeal.

When he opened the bag of blue cornmeal atole to let me smell the impeccably roasted blue corn flour, this is definitely not the traditional blue cornmeal I have purchased in stores. This is something far superior.  

Though he labels its primary use as atole–a traditional and thick, corn-based, hot beverage served during the holidays in Mexico, in speaking with Mesa, he assures me this is nothing more than pure roasted blue corn flour and can be used for a wide variety of recipes including, he says, pancakes.

Little did he know, this was exactly what I intended to make.

Perhaps my love affair with blue corn started decades ago when we visited Santa Fe as tourists? I will never know, but, years ago, I developed a recipe for organic blue corn pancakes (and/or waffles) that I sold as a kit when I was the Granola Queen. People adored this super simple and healthy pancake and waffle kit included three individual bags of ingredients, a recipe and either pecans, walnuts or no nuts.

All that was required of the cook was to add a few basic ingredients: boiling water, an egg, milk of choice and a good splash of vanilla. This mix magically transformed into fabulous, gluten-free pancakes and/or waffles that were and are seriously good + good for you. Everyone was smitten with the color, the crisp exterior and the pillowy soft interior of the pancakes and waffles. Smother with maple syrup and the combination is stellar.

Now that I live in the land of exquisite locally-grown blue corn, I think it’s time to share this special recipe with you because we all deserve to enjoy homemade, gluten-free pancakes or waffles that you won’t feel bad about eating and you won’t feel bad after eating them, either. 

In time for the next brunch or holiday breakfast gathering, treat the troops to these gorgeous blue conversation starters that will capture everyone’s attention. Or send them home with swag–a DIY blue cornmeal pancake and waffle kit just like I used to make.

Buen provecho!