Happy Discovery---cornmeal Pancakes

[samcarter]

I was making cornbread muffins the other day and had leftover batter--so I decided to see if I could cook them like pancakes. I melted a little butter on med-low heat and cooked small dollops. They came out SO GOOD, very light and fluffy with crispy edges. I will probably use the griddle next time and omit frying in butter, though.

Here is the cornbread recipe I used:

2 cups gluten-free cornmeal

2 t baking powder

1 t soda

1 t salt

1 3/4 cups buttermilk (just add 1 tsp of lemon juice to 1 3/4 cup milk--soy or dairy--and let it sit for a few minutes)

1 egg

2 T melted butter or vegetable oil

Mix the dry ingredients together, then add the wet ingredients and mix well. My batter was fairly thin. You can bake it in muffin tins at 350 for 20 minutes, or make pancakes. I like these MUCH better than the gluten-free mix pancakes I had been eating.

Obviously not for those who can't tolerate corn, dairy or soy...or egg. But I bet you could use an egg replacer, for the egg.

[Tim-n-VA]

I tried mixing a gluten-free cornmeal and cooking the batter on a waffle iron. I then put chili and cheese over the cornbread waffle. With different topping they would work for breakfast.

[sickchick]

I eat cornmeal pancakes all the time! I squeeze honey on top and slice bananas!~

I love the crust they get on them! YUM!!!

[samcarter]

Oops, I forgot--the recipe also had 2 T honey (optional). I prefer maple syrup, and I used that. You could also leave it out if you wanted to...but why?

[sickchick]

Honey is a little bit of sticky heaven! Maple syrup too.

hehehe