ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
You’ll love these unique Blue Corn Pancakes. For a special treat, fold in 1 or 2 Tablespoons of toasted Pinon Nuts to your pancake batter. Serve with maple syrup, blueberries, fruited yogurt, toasted pinon nuts or New Mexican honey.
Yield: 8-10 pancakes
2 cups PECOS VALLEY SPICE CO. Blue Corn Pancake Mix or your favorite basic pancake recipe, substituting half Pecos Valley Spice Blue Corn Flour for half of the flour
1-1/2 cups milk
2 Tablespoons oil
1. Beat eggs, oil and milk in a large bowl. Shake dry mix in package, then measure and add to liquid mixture and stir until lumps are just gone.
2. Let batter rest for 5 minutes. Batter puffs up after mixing, creating a fluffy like texture.
3. Fry on a hot lightly oiled griddle on medium high heat. The cornmeal in the flour makes the pancakes harder to turn. Smaller ones are easier to turn. Serve hot with New Mexico honey or your favorite maple syrup.