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Corn Pancakes

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Corn Pancakes
Gluten-Free Baking and More, August 2006.
Name: Corn Pancakes
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.
Ingredients: Dry Ingredients

1 cup white rice flour

1/4 cup cornstarch

1/2 teaspoon baking powder

Wet Ingredients

2 large eggs

1 cup milk

1 11-ounce can sweet corn, drained
  1. Put all the ingredients in a blender/food processor and process until thoroughly blended. (Batter will be thin.)

  2. Lightly grease a non-stick griddle and heat over medium-high heat.

  3. 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.

  4. 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.
    Serves four
Created By: Elizabeth Barbone

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