Blueberry Cornbread Oatmeal Pancakes: Makin’ It In Mexico

The mornings are getting cooler. Starting your day with these delicious pancakes will certainly warm you up.

These are a true pan “cake” made with masa de maiz which is corn flour made from hominy. This means the pancakes will be thicker and more dense than a flour pancake and will take a little longer to cook. Masa makes these pancakes especially moist and the corn flavor is delicious.

My husband said they are the best he has ever had.

2 cups masa
1 cup oatmeal
1 tsp baking soda
2 tsp baking powder
½ tsp salt
¼ cup sugar (I eliminated this as I think the blueberries add enough sweetness)
1 tsp cinnamon
2 eggs
2 tsp vanilla
1 1/2 cups milk (plus another 1/2 cup)
1 cup water
1 cup frozen blueberries

In a large mixing bowl, stir together dry ingredients. In another bowl combine eggs, vanilla, 1 1/2 cups milk and the water. Add liquid to dry ingredients. Stir mixture until well blended. Either thaw the blueberries and add without their liquid or add them frozen to the mixture and stir in.

Heat a griddle to medium high, spray with cooking oil, and spoon mixture onto griddle. This makes a much thicker pancake dough than you are probably used to. After spooning dough onto griddle, you’ll want to quickly and gently push (spread) the mixture out into more of a flat shape (mine were about 1/2″ thick). Cook for about 2 minutes, checking bottom for a golden brown color, flip and cook on the other side for another 2 minutes. Halfway through a batch, I added another 1/2 cup of milk as the masa continued to absorb the liquid in the mixture and my dough was getting very thick. Makes about 14 – 5″ pancakes. Serve with your favorite toppings. Bring on the day!

by Shelly Johnson

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