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
- 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.
- 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.