Gluten-Free Baking and More, August 2006.
|Description: ||These aren’t corncakes, which are made with cornmeal. No, these little darlings are incredible corn pancakes made with canned corn. All the ingredients are thrown into a food processor and pulsed until smooth. Honestly, I think this is the easiest pancake batter I’ve ever made. While I enjoy these unique pancakes for breakfast, I think adding some garlic and a pinch of salt and pepper would make them feel comfortable on your dinner table.|
1 cup white rice flour
1/4 cup cornstarch
1/2 teaspoon baking powder
2 large eggs
1 cup milk
1 11-ounce can sweet corn, drained
- Put all the ingredients in a blender/food processor and process until thoroughly blended. (Batter will be thin.)
- Lightly grease a non-stick griddle and heat over medium-high heat.
- Pour batter, approximately 2 tablespoons, onto griddle. Batter should “sizzle” when it hits the pan. If it does not, the griddle is not hot enough.
- Flip pancakes when bubbles appear all over the surface of the pancake, about 1 1/2 minutes. Cook an additional 1 minute.
Serve at once.
||Elizabeth Barbone |