my love for mesa.

if you read my previous post you now know the origin of my new obsession with bobby flay’s mesa grill.  before our plane landed back on the east coast i had ordered bobby flay’s cookbook.


click for source.



i was thrilled to open it and find my favorite recipes that i had just devoured in his restaurant.  margaritas. check.  shrimp and corn tamales. check.  pork tenderloin that was out of this world.  check and bookmarked.


last night for dinner was my first attempt.  blue corn-blueberry pancakes with orange-honey butter.  i know.  trust me.  i know.  just the name of the recipe had me drooling.


here is the recipe from the cookbook.


ingredients

  • 1 1/2 cups all-purpose flour. i substituted all-purpose gluten free flour.
  • 1/2 cup blue cornmeal.
  • pinch salt
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 large eggs
  • 1 1/2 cups milk
  • 2 tablespoons unsalted butter, melted
  • 1 cup fresh or frozen blueberries. if frozen, thawed.
  • orange-honey butter, recipe follows
  • mixed berries for garnish

directions

preheat a nonstick griddle. preheat the oven to 200 degrees.

mix together the dry ingredients in a medium bowl. beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. add the wet ingredients to the dry ingredients and mix until just combined. gently fold in the blueberries. 

ladle approximately 1/4 cup of the batter onto the griddle for each pancake. cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. remove to an ovenproof plate and keep warm in the oven until ready to serve. 


recipe for orange-honey butter:
2 cups orange juice (not from concentrate)
1 1/2 sticks unsalted butter, slightly softened or at room temperature
2 tablespoons honey
pinch salt

place orange juice in a small saucepan over high heat and reduce to 3 tablespoons. place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours and up to 2 days.  


the orange-honey butter was going to be amazing on the pancakes.  unfortunately after both the husband and i taste tested the goods, i was walking to the refrigerator and dropped the bowl.  major sadness.  i will definitely be making again!

i topped the pancakes with mix berries, black berry and raspberry, and a light dusting of powdered sugar.  no syrup needed for me.  delicious flavors as is.
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