Gluten-Free Cornmeal Pancakes

I really do like making pancakes on weekend mornings, even though M isn’t always that keen on a heavy breakfast. Still, it’s important that she put some food in her belly before she goes off to her karate class. So in our attempt to lower our gluten intake, I’ve been remaking many of my old pancake recipes. Here is my newly gluten-free recipe for cornmeal pancakes.

Ingredients:
1 cup polenta/cornmeal
1 cup hot water
1 tbsp sugar
1 cup gluten-free flour
½ tsp baking powder
pinch salt
1 egg
1¼ cups milk (you can also use cream or soy milk)
oil or butter for frying
fruit to serve with the pancakes
maple syrup or agave to serve with the pancakes

Instructions:

1. Put the polenta/cornmeal (what you call it depends on where you’re from) in a bowl and add the water. Leave this to sit for 10-15 minutes, until the water is all absorbed.
2. Meanwhile, mix the sugar, flour, baking powder, and salt.
3. Add the dry ingredients to the cornmeal and mix.
4. Beat the egg and add it. Then add the milk.
5. Melt butter or warm oil in a frying pan.
6. Spoon the batter into the pan. It will be thick. You might want to press out any larger lumps. Fry on both sides until golden brown and a bit crispy. This takes just a couple of minutes.
7. Serve with fruit and syrup or agave.