My kids LOVE breakfast for dinner. And since I found these pancakes a year ago, they get what they want.
I always feel like I’m channeling the South when I bust these bad boys out. And then adding a bit of honey butter (super easy to make…just add honey to butter and whip) with crisp bacon (my son thinks bacon should be served at every meal. I allow him once a week…mean mommy I am!) ohmy, oh my!
So without further ado, here are some cornmeal pancakes. As always, this super amazing recipe came from one of my FAVORITE gluten free blogs, “Hey, that tastes good.” Check her out. SO GOOD!
Cornmeal Pancakes
Based on a recipe in the Joy of Cooking
1/2 c cornmeal
1 T honey
a pinch of salt
1/2 c boiling water
1 t baking powder
1/4 c milk
1 T oil or melted butter
1 egg
1/2 c flour mix
1/4 t xanthan gum
scant 1/4 c brown sugar
Combine cornmeal, honey and salt in a bowl, stir in boiling water, cover and let sit for 10 minutes. In a separate bowl, combine milk, oil or butter, baking powder and egg. Once the cornmeal mix has rested, add the egg mixture. Stir in the flour mix, xanthan gum, and brown sugar, stir until combined, and let rest another 15 minutes. Cook in a hot pan until lightly
browned on each side. Makes enough for 2 or 3 people.
Note: If you don’t need to eat gluten free, omit the xanthan gum and replace the flour mix with equal amounts of white flour.
Photo from Hey that Taste Good blog.
Recipe for flour mix: for 3 cups
1 cup white rice flour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
I was born in Jos, Nigeria many years ago. I spent the next nineteen years living in Liberia, Kenya and Ethiopia.
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