Gluten-Free Lemon Pancakes
Hands-on time:
8 mins. to 12 mins.
Baking time:
10 mins. to 30 mins.
Total time:
20 mins. to 45 mins.
Yield:
18 medium pancakes (3" to 4")
Ingredients
- 2 5/8 ounces potato starch
- 3 5/8 ounces cornmeal (whole-grain preferred)
- 1 1/4 ounces sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/8 teaspoon xanthan gum
- 2 large eggs
- 1 1/2 ounces melted butter or vegetable oil
- 6 to 8 ounces milk
- 2 tablespoons grated lemon rind or 1/2 teaspoon lemon oil
Preparation
Step 1
1) Whisk together the first six ingredients and set aside.
2) Beat together the eggs, melted butter or oil, milk, and lemon. Whisk into the dry ingredients. The batter should be thinner than regular pancake batter; if it's not, stir in an additional 1 to 2 tablespoons of milk, or enough to thin the batter.
3) Preheat your griddle to medium-high; if you have an electric griddle, set it to 350°F. Grease the griddle.
4) Pour about 2 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.
5) Turn over and cook for an additional 1 to 2 minutes. Serve hot, with butter and syrup.