Thursday, August 1, 2013

Lemon Blueberry Cornmeal Pancakes - Gluten Free

Lemon Blueberry Cornmeal Pancakes
With the abundance of organic local blueberries, I have been trying every variation of blueberry pancakes I can think of.  I have quite a cookbook collection and went through them in search of something special.  I found quite a few variations on a theme combining lemon, blueberries and cornmeal.  After several attempts with varying methods and proportions, this recipe emerged as the clear winner.  You can use regular flour, but, the gluten free version is superior.  Yes, you read correctly, the gluten free version is better than the wheat flour version.  Here's the  exact recipe I used.  Try it and let me know how it turns out for you.

Lemon Blueberry Cornmeal Pancakes – gluten free
Serves 2 - 3

Juice from 1 whole lemon (about 2 Tablespoons)
7 ounces milk (approximately)
3/4 cup Namaste gluten free Perfect Flour Blend
1/3 cup yellow cornmeal
2 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch salt
2 Tablespoons butter, melted
1 teaspoon vanilla
Zest from 1 whole lemon (about 1 Tablespoon)
1 egg, separated
Blueberries, fresh or frozen
  • Squeeze lemon juice into a measuring cup.  Add milk to make 1 cup.  Set aside for 10 minutes. (Yes, the milk will curdle and get very thick.)
  • In a medium bowl, sift together dry ingredients.
  • In a medium bowl, combine lemon juice milk mixture, melted butter, vanilla and lemon zest.
  • Add wet to dry ingredients, stir just to bring mixture together.
  • In a separate bowl, beat egg white until shiny and firm, but not dry.
  • Gently fold egg white into batter.
  • Scoop batter onto preheated, greased griddle and immediately sprinkle with desired amount of blueberries.
  • When bubbles start to appear and pancakes are golden, flip and cook other side.
  • Serve with butter and maple syrup.
Thank you so much for visiting the Americus Garden Inn Bed & Breakfast.  We hope you'll visit again, soon.

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