Tuesday, July 6, 2010

Recipe 5: Gluten-Free Buttermilk Cornmeal Pancakes

Here is another one of our family-favorite gluten-free recipes. It's a recipe we used to make years ago that got forgotten about and then revived since we've gone gluten-free. We have another Buttermilk Pancake recipe that makes the most delicious pancakes, but it uses flour. Since we don't always have lots of gluten-free flours on hand, this recipe is a great substitute, since it also is quite good. (Besides, we haven't tried the other recipe being GF yet!)

Buttermilk Cornmeal Pancakes
Click here for a printer friendly version of the recipe.

Makes 30 small pancakes (we quadruple this recipe when it's made for our family ;)!)

1 1/4 cups cornmeal
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk (or if you don't have buttermilk, just use milk, which is what we typically do)
1/4 cup oil
2 eggs

Mix together in a bowl: corn meal, salt, baking powder and baking soda. Combine the buttermilk (or milk), oil and eggs. Stir into dry ingredients. Bake on hot, lightly greased pan or griddle.

Quite an easy recipe to make. Even when you have a breakfast scheduled for 30 people at 8 o'clock in the morning, as we did when my grandparents visited a couple months ago . . . and we all said our goodbyes on their last day here at a big, breakfast feast :).

Add some peanut butter (okay, or butter for some) and syrup to the pancakes and you're good to go!




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