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Cornmeal Pancakes

Submitted by adriana on Sat, 27/02/2010 - 23:57
Another Gluten-free cooking for kids recipe

These pancakes are inspired by my brother-in-law Scotty- who makes the best pancakes. Here is a very tasty gluten free version.  Serve these in the classic way with maple syrup and butter or, consider serving them with grated cheese and strips of ham or bacon.

Yield

Serves 4

Preparation time

Ingredients

200 ml milk
1 tbs white wine vinegar
1 egg
70 g polenta (fine cornmeal)
70g gluten free flour
1 ½ tsp gluten free baking powder
1 tsp sugar
½ tsp salt
2 tbs sunflower oil
Butter/sunflower oil

Directions

Combine the milk and vinegar in a bowl and leave to sit for a few minutes while you prepare the rest of the ingredients. Combine the polenta, gluten free flour, baking powder, sugar and salt in a mixing bowl. Then add the milk and vinegar,the egg and finally the oil. Whisk gently with a fork and leave the batter to rest for about 10 minutes. 

When you are ready, heat a medium frying pan so that it is very hot. Place a small amount of butter or oil in the pan and wait until it is sizzling. Then add a ladle full of batter. Cook until you see the surface has lots of tiny air bubbles, then flip over and cook for a few seconds on the other side. Serve immediately with more butter and maple syrup.

Notes

It's best to use a combination of butter and oil for greasing the pan. The oil allows you to heat your pan to a high temperature without burning and the butter adds a wonderful flavour.

potato trickjpeg gf.jpgAnd here's a little tip I learned from Richard Bertinet.  Apparently this is how they make those famous Breton Crepes. Cut a small potato in half.  Pierce the non-flat side with a fork.  Dip the flat side in the butter and oil mixture and then use this to grease the pan.  It works magnificently!