Gluten-free cornmeal pancakes

Ingredients

  • 1 cup + 2 tablespoons gluten-free coarsely ground yellow cornmeal
  • 3 tablespoons high-quality all-purpose gluten-free flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 extra-large egg at room temperature, beaten
  • 2 tablespoons honey
  • 1 cup milk (anything but nonfat), at room temperature
  • 1 tablespoon white wine vinegar (or lemon juice)
  • Blueberries or chocolate chips (optional)

Instructions

  1. In a large bowl, combine the cornmeal, flour, baking powder and salt. In a separate bowl, combine the melted butter, honey, egg, milk and vinegar (or lemon juice), and mix until combined. The batter should be smooth and relatively thin.
  2. Ladle the pancake batter on the hot skillet surface, and allow to sit until bubbles begin to appear and the surface appears dry (1 to 2 minutes). Flip and continue cooking for another minute, or until the underside is lightly browned.

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