To continue my exploration of gluten-free breakfasts last weekend, I decided to make Lemon Cornmeal Pancakes. I'm really glad that I did. I would have never guessed that they weren't normal pancakes that happened to have a little cornmeal.
These were surprisingly good. They had a great, fluffy, pancakey texture. There was a little grit from the cornmeal, but that was nice since I knew to expect it. I only added half the lemon zest that the recipe called for, but the pancakes still tasted bright and lemony. I thought they were sweet enough that I didn't need syrup. The texture was still good both cold and reheated. No one would know these weren't normal wheat and cornmeal pancakes if you didn't tell them. Alex and I thought this was a very solid recipe, and the pancakes were much more in line with what you expect from pancakes than the (very delicious) almond meal pancakes I made last week. I would definitely make this recipe again.
- 1/2 cup potato starch
- 3/4 cup cornmeal
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/8 teaspoon xanthan gum
- 2 eggs
- 3 tablespoons vegetable oil
- 1 cup milk
- zest of 2 lemons (although I only used one)
Combine dry ingredients in a mixing bowl. Separately, whisk together eggs, vegetable oil, milk, and lemon zest. Whisk wet ingredients into the dry ingredients. Batter should be thin, so I used the full cup of milk that the original recipe called for. Let the batter rest for at least 10 minutes to let the batter come together and while you heat the griddle.
Meanwhile, grease an electric griddle and heat it to 350F. Ladle about 2 tablespoons of batter per pancake onto the griddle; I used a 1 1/2 tablespoon cookie scoop to ladle heaping scoops onto the griddle. Cook for 2 minutes, until the tops of the pancakes are bubbly and the edges are dry. Flip the pancakes and cook for another 1-2 minutes. Serve warm.
(adapted from King Arthur Flour)