- 1 C cornmeal
- 1/3 c gluten free all purpose flour
- 2 T sugar
- 1/2 t baking soda
- 1/4 t salt
- 2/3-3/4 c buttermilk
- 2 T canola oil, plus oil for frying (bacon fat was good)
- 1 t lemon zest, optional (I didn't use for our first try)
- blueberries or chocolate chips, optional (or try whole pieces of corn)
- syrup on top of finished pancakes if you like (they taste like corn bread or hush puppies so honey might also be good)
1. Combine cornmeal, flour, sugar, baking soda, and salt in medium bowl. Add oil and buttermilk and mix until batter is thickened. Add lemon zest. Add berries or chips or can also add these to individual pancakes.
2. Let rest for 20-30 minutes if you can, it will hydrate the flours better. Heat pan or griddle over medium heat with oil. Pour 1/4 c of batter at a time and cook until bottoms are golden. Flip with spatula and cook until other side is finished. Serve with extra berries, chips, syrup, lemon curd, whatever you like.
Adapted from "Fast and Simple gluten-free" by Gretchen F. Brown, R.D.
-Many good recipes here.
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