Lemon Pancakes
Gluten free pancakes can sometimes be a disappointment but not these ones! The cornmeal, once soaked, becomes just the right consistency to give the pancakes and interesting texture but not feel like sand in your mouth. If you do not plan to eat all the pancakes in one sitting (makes about 12 pancakes) then store the remainder of the batter in the fridge for tomorrow morning. What to do with the naked lemon as you only use the zest in this recipe?…make a raspberry coulis to drizzle over the pancakes or slice the lemon and add it to a jug of water for a refreshing drink later in the day. I have found that the water does not take on a bitter taste once the rind is removed from a lemon.
Ingredients
- 3/4 cup milk of choice(almond, soy, cow’s milk)
- 2/3 cup cornmeal
- 2 eggs, beaten with a whisk
- 1/2 cup yogurt
- 3 tbls melted butter, cooled (see note)
- 1/2 cup potato starch
- 3 tbls sugar
- 1 1/2 teas baking powder
- 1/2 teas salt
- 1 lemon, zest only
- 3/4 teas xanthan gum, optional
Directions
- In a large bowl mix cornmeal with milk and let set for 10 min to soften cornmeal.
- In another bowl whisk eggs until doubled in volume. Mix in the yogurt, melted butter/oil. Then stir in the cornmeal mixture.
- Mix all dry ingredients in another bowl with the lemon zest. Add cornmeal mixture. Allow to sit 5 minutes while you get the griddle/fry pan heated. Ladle onto griddle and flip when bubbles appear and the edges seem a bit dry.
Makes 12 pancakes
Serving Suggestions:
These pancakes are fine served hot of the griddle with no toppings but could also be served with maple syrup, blueberry sauce or raspberry coulis.
Notes:
I decrease the butter to 1 tbls and add 2 tbls olive oil, coconut oil or other vegetable oil of choice. I also decrease the sugar to 1 tbls and add some stevia.
Xanthan gum is added to gluten free baking to improve texture or mouth feel. If you don’t do a lot of gluten free baking I would not buy it as it is expensive.
This batter keeps well in the fridge for several days. I find the cooked pancakes will become dry (the action of the cornmeal) if they are all cooked at one time and kept in the fridge, so store the batter in the fridge and cook up the next morning.
