Blue Corn Piñon Pancakes

Make the crema whipped cream

1. Beat heavy cream, Mexican crema, and vanilla extract with a heavy-duty stand mixer fitted with a whisk attachment on medium speed until soft peaks form, 2 to 3 minutes. Chill until ready to serve.

Make the blue corn pancakes

1. Stir together blue cornmeal, 1 1/2 cups boiling water, and piloncillo in a medium bowl until no streaks of dry cornmeal remain. Cover tightly with plastic wrap, and let stand 15 minutes.

2. Sift together flour, baking powder, salt, and baking soda in a large bowl. Add eggs, milk, and melted butter; whisk to combine. Whisk in cornmeal mixture until just combined.

3. Heat an electric griddle to 350°F or a large stainless steel skillet over medium-low; grease with butter. Using a 1 3/4-inch scoop, spoon about 2 tablespoons of batter per pancake onto griddle. Cook until tops are covered in bubbles and sides look set, 2 to 3 minutes. Flip and cook until set and cooked through, 2 to 3 minutes. Set pancakes aside. Wipe griddle clean, and repeat with remaining batter. (Pancakes can be placed on a baking sheet and kept warm in a 200°F oven up to 30 minutes.)

4. To serve, divide pancakes among 6 plates. Top each serving with about 1/3 cup crema whipped cream. Drizzle each serving with about 3 tablespoons Blackberry-Piloncillo Syrup, and sprinkle with about 2 1/2 tablespoons pine nuts.