Gluten-Free Maple Cornmeal Pancake Recipe
Maple Cornmeal Pancakes
Gluten-Free Baking and More, Jan 05.
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.|
1/2 cup white rice flour
1/3 cup yellow cornmeal
1/4 cup cornstarch
2 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons vegetable oil
2 Tablespoons maple syrup
1 large egg
1/2 cup milk
Additional oil for pan
- In a medium-size bowl, whisk together white rice flour, cornmeal, cornstarch, baking powder and salt.
- Add oil, maple syrup, egg and milk. Mix for about 45 seconds.
- 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.
- Flip pancakes when bubbles appear all over the surface of the batter.
- Serve and enjoy.
||Elizabeth Barbone |
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!
© 2006-2014 Gluten-Free Baking and More/Elizabeth Barbone
All Rights Reserved. Reproduction without permission prohibited.