Two of my favorite breakfast treats in Albuquerque are the blue corn pancakes from Sophia’s Place, and the red chile-honey glazed bacon from Gold Street Caffe. When you make them at home, you can have both together! Add a few pinon nuts and a dab of local raspberry jam, and this is a spectacular breakfast.

I got some great blue cornmeal from the Corrales Chile Company at the farmers’ market a few weeks ago, but you can often find it in local grocery stores. The pancakes are adapted from a Cook’s Illustrated recipe for multigrain pancakes made with ground muesli, and I just substituted the blue cornmeal.

 [amd-zlrecipe-recipe:58]

Photo by Sergio Salvador

Stephanie Cameron

Stephanie Cameron

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
Stephanie Cameron

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