Cornmeal Pancakes

Boil

1 2/3 cup water

Pour the water over

1 ¾ cups cornmeal; set aside

Mix in a small bowl

¼ cup cornmeal
1 ¾ tsp baking powder
¾ tsp salt; set aside

Mix together

2 eggs
3 tbs oil
2-4 tbs maple syrup or honey

Add the dry ingredients to the egg mixture, and add the soaked cornmeal. Add

¾ cup fresh or frozen corn kernels

Pour by ¼ cups onto a hot, greased griddle. Flip the cakes when they bubble or when the bottoms brown.

Variation: Try substituting up to ½ cup or buckwheat flour for ½ cup of cornmeal (use the buckwheat to mix with the salt & powder)

This entry was posted in Corn, Gluten-free, Dairy-free. Bookmark the permalink.

Leave a Reply