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Gluten-Free Maple Cornmeal Pancake Recipe

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Maple Cornmeal Pancakes
Gluten-Free Baking and More, Jan 05.
Name: Maple Cornmeal Pancakes
Description: It’s a New Year; why not try some new pancakes? These pancakes are light and fluffy with the addition of a subtle cornmeal crunch and delicate maple flavor. They are my new favorite Sunday breakfast fare.
Dry Ingredients
1/2 cup white rice flour
1/3 cup yellow cornmeal
1/4 cup cornstarch
2 teaspoons baking powder
1/4 teaspoon salt

Wet Ingredients
2 Tablespoons vegetable oil
2 Tablespoons maple syrup
1 large egg
1/2 cup milk
Additional oil for pan
  1. In a medium-size bowl, whisk together white rice flour, cornmeal, cornstarch, baking powder and salt.

  2. Add oil, maple syrup, egg and milk. Mix for about 45 seconds.

  3. Lightly oil a flat griddle pan or skillet. Heat pan. Pour batter, approximately 1/4 cup, onto griddle. Batter should “sizzle” when it hits the pan. If it does not, the pan is not hot enough.

  4. Flip pancakes when bubbles appear all over the surface of the batter.

  5. Serve and enjoy.
    Serves 4
Created By: Elizabeth Barbone

Baker's Note

Coarse cornmeal? Finely ground cornmeal? What should you use? For this recipe, it does not matter. If you use a coarse cornmeal, the pancakes will have a more distinct "crunch." With a finely ground cornmeal, the pancakes will have a nice corn flavor without too much of a crunch. Use whatever you love--or have on hand!

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