(Blue) corn pancakes with prickly pear syrup or agave syrup, coupled with the rich, dense cornmeal setting off the fruity hints of the syrup deliver a perfect breakfast experience.
1 cup blue or yellow cornmeal
1 cup GF flour blend
2 t. baking powder
½ t. salt
1¾ cups milk
2 large eggs, beaten to blend
6 T. butter or margarine, melted
¼ cup pine nuts or pumpkin seeds, optional
Maple syrup, agave syrup or prickly pear cactus syrup
Vegetable oil
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In a bowl, mix cornmeal, flour, baking powder, and salt. Whisk in milk and eggs, just until blended, then whisk in butter. Fold in pine nuts or pumpkin seeds, if using.
Spoon batter in ⅓ cup portions onto oiled griddle and cook until pancakes are browned on the bottom and edges begin to look dry; about 2 minutes. Turn with a wide spatula and brown other sides, 1½ to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes.
Serve pancakes as cooked or keep warm in a single layer on baking sheets in a 200°F oven for up to 15 minutes.
Makes: Approximately 12 medium-sized pancakes.
This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking" which is available at AMAZON.com and also at my website:
celiacdiseaseinfo.org/
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