Gluten free pancakes are simply a must on the weekends. At least some weekends, right? These gluten free pancakes have cornmeal in the batter, which gives them a really lovely texture and enough … more
Gluten free pancakes are simply a must on the weekends. At least some weekends, right? These gluten free pancakes have cornmeal in the batter, which gives them a really lovely texture and enough flavor that they scarcely need much syrup or butter for serving.
This pancake batter is much more naturally pourable than my recipe for traditional Gluten-Free Pancakes, which require you to work swiftly or the batter will become thick and difficult to shape properly.
Like any other pancake batter, it will thicken a bit upon standing. But it will start out so thin, you may find it hard to believe that it is going to mature into a real pancake.
You might be tempted to tinker with the recipe right away. I get that.
Only you know which way you come out on the Nicole-has-no-idea-what-she’s-doing-and-I-know-better scale.
I’m cool with that, though. Maybe you do know better. I have no trouble admitting that, and I haven’t tried it every which way. Just promise you won’t yell at me if it doesn’t turn out? You’ll need to take that up with The Managament …
… of your house, sister. ;)
8 tablespoons (150g) gluten-free coarsely ground yellow cornmeal
3 tablespoons (26g) high-quality all-purpose gluten-free flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3 tablespoons (42g) unsalted butter, melted and cooled
1 egg (60 g, out of the shell) at room temperature, beaten
2 tablespoons (42g) honey
1 cup (8 fl. oz.) milk (low-fat is fine, nonfat is not), at room temperature
1 tablespoon white wine vinegar
Gather together all of the ingredients and preheat a large cast iron skillet over medium-high heat. If you don’t have a cast iron skillet, heat a nonstick skillet over medium-low heat.
In a large bowl, place the cornmeal, flour, baking powder and salt, and whisk to combine well. Add the butter, egg, honey, milk and vinegar, 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. These pancakes cook more quickly than traditional, flour pancakes.
If you’d like, while you finish the batch, you can keep the pancakes warm in a 200 degree oven on a parchment lined baking sheet.
P.S. I can’t thank you enough for how you have supported me and this blog by buying a copy of My Cookbook. It really means so much to me.