December 12, 2006

A Gluten-free pancake recipe

I like pancakes and I often use a wheat-free mix. But sometimes I make them from scratch. This is a simple recipe using corn meal and buckwheat flour. Buckwheat flour available in some grocery stores and most health food stores - I often buy it in a little market that caters to Mennonites.

Two-thirds cup buckwheat flour
One-third cup corn meal
1 teaspoon baking powder
Dash of salt
1 cup of milk (I use goat milk)
1 tablespoon of vegetable oil
Water to thin to desired consistency

As with most recipes, mix the dry ingredients together first. Stir the vegetable oil into the cup of milk. Mix it all together and pour a pancake-sized amount into a hot skillet (either a non-stick one or a seasoned cast-iron skillet with a light coating of oil.) When bubbles appear, turn with spatula and cook until brown.

I use the same recipe as a basis for waffles, adding either an egg yolk or a few tablespoons of applesauce to give the batter a bit more body.

Oh, and if you want to make corn bread, just use more corn meal than flour and add an egg or egg substitute.

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