Sunday, August 20, 2017

cornmeal pancakes

Sundays are for waffles.

(Actually, lately our waffle tradition has... waffled. Probably for the better. Waffles are not exactly waistline friendly fare.)

Which is why it was odd that this morning I woke up wanting pancakes. The pancake gods must have whispered sweet pancakey nothings into my ear while I slept.

Who am I to deny the dreamland pancake gods?


For a pancake that had a more rustic, stick to your ribsy effect, I opted to add some cornmeal. It was a good decision. The edges were a little crispy and the whole pancake experience was upgraded.

Cornmeal Pancakes

1/2 c. GF flour mix
1/2 c. GF cornmeal
1 t. baking powder
1/8 t. salt
2 T. oil (I use extra light olive oil)
1 egg, slightly beaten
3/4 c. water or milk

Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl. Mix the dry ingredients into the wet ingredients well with a whisk.

Preheat a griddle/ pan until water droplets dance around a few seconds before disappearing.

Ladle in about 1/3 cup of the batter and let it cook until you start seeing bubbles in the middle and the sides are set. Flip, and cook for a few minutes until the center is done.


This will make about 4 pancakes, or 2 sets of short-stacks.

Especially good with a light drizzle of real maple syrup.

No comments: