Sweet Blue Corn Pancakes with Carne Adovada

The sweet corn in these pancakes is balanced with a savory and warming carne adovada topping for a flavorful and satisfying meal.

From Executive Chef Michael Gillespie of George Fox University

For the pancakes

Yield 2 cups


  • 2 cups of flour
  • 1/2 cup blue corn flour
  • 1/4 cup agave nectar (or substitute the same amount of honey or maple syrup)
  • 1 1/2 teaspoons baking soda
  • 3/4 tsp baking powder
  • 3/4 cup sweet corn
  • 1/4 to 1/2 cup roasted and chopped Pasilla chili
  • 3 large eggs
  • 1 1/2 cups buttermilk
  • 2 to 3 tablespoons unsalted butter


  1. Mix the two flours, baking soda, and the baking powder together. Stir well to combine.
  2. Crack the eggs into another bowl; add the buttermilk, agave, pasilla, and the corn. Mix well.
  3. Combine the wet ingredients and the dry ingredients together (do not over-mix). There will be a few lumps.
  4. Let the batter sit in the refrigerator for at least ½ hour for the flavors to combine.
  5. Heat a non-stick sauté pan over low to medium heat. Add a tablespoon of butter and pour some corn batter into the skillet.
  6. Cook for one to one and a half minutes. Carefully flip over your corn cakes and continue to cook for another one to two minutes, depending on how well-done you like your pancakes.
  7. Pull cooked cakes to a plate and keep them warm while you finish the others.

For the Carne Adovada


  • Preheat oven to 350 degrees.
  • Heat oil a large pot over medium heat until very hot. When the pot is sizzling, add the pork pieces to brown. Do not crowd the pot or the pork won’t brown. You may have to do this in batches. Transfer the pork to a plate when done.
  • Add the onions, garlic, and sea salt to the same pot and stir constantly until they are very soft, two to three minutes.
  • Sprinkle the onion mixture with masa harina and pepper, and continue to cook until the raw masa flavor is gone, three to four minutes.
  • Add the chili powder and stir until well combined.
  • Add three to four cups of water and bring to a boil. Using a blender or hand held emulsifier, puree the onion and chili mixture until smooth.
  • Return the mixture to the same pot, add one to two cups of water and the pork.
  • Bring to a boil, cover with aluminum foil, and bake in preheated oven until the pork falls apart, about
  • 45 minutes to one hour. If the pork gets dry add more water. The final sauce should be thick. When done, taste and adjust seasoning as necessary.
  • To plate: Top one or two corn cakes with butter and a drizzle of honey. Add four to five ounces of the pork mixture. Garnish with cilantro and raw radishes.