Blue cornmeal is not an everyday item and may take some effort to locate. If you want to take it a step further, order blue cornmeal from New Mexico and treat yourself to something incredibly delicious. These pancakes and waffles are gluten-free and I have not yet met anyone who doesn't love them. They are as gorgeous as they are delicious and crispy on the outside and tender on the inside. And, please, only use maple syrup for these superior pancakes and waffles. No Aunt Jemima syrup, thank you. This recipe can easily be doubled (or tripled) to serve a large group. And any leftover batter will be even better the next day and the day after, so maybe make the batter in advance and let it meld in the fridge.
In a medium bowl, whisk blue cornmeal, salt and sugar together. Add the boiling water and stir thoroughly until everything is wet and combined. Set aside.
In another bowl, whisk the milk, melted butter and egg.
In another small bowl, mix the brown rice flour and the baking powder together and stir gently.
Add the milk mixture to the blue cornmeal mixture and stir to combine, and then add the brown rice flour and baking powder mixture, stirring until incorporated.
Add the vanilla and nuts, if using.
Over medium heat, place a large cast iron or non-stick skillet. Add a tablespoon of butter or vegan butter or a splash of oil.
Pour 1/4 cup batter for each pancake or approximately 1/3 cup batter for each waffle.
Feel free to top your waffle or pancake with banana slices or berries.
After the pancakes have cooked about 4 minutes, peak at the underside--if it's golden brown, it's time to flip. Cook the other side until equally golden, about another 4 minutes.
Waffles are much easier as the waffle maker will indicate when the waffle is ready. Use 1/2 cup to measure the batter for a waffle.
Serve immediately with real maple syrup and more fruit, if desired.