Adapted from a recipe on epicurious
Due to modern superstition, I have been trying to eat a low-gluten diet lately. I swear it makes me feel better!
Even on a normal day, I like to experiment with lots of different kinds of flour. Chickpea flour makes thin, savory soca. Buckwheat makes a crunchy good crust for fish. This morning I was craving pancakes!
I made buttermilk cornbread last week, so I have some leftover buttermilk in the fridge, as well as my constant stash of cornmeal. These pancakes turned out very, very light and fluffy. I miss the lovely, heavy spongeyness that gluten brings, but nevertheless, these were delicious!
- 2 eggs
- 3/4 cup buttermilk
- 1 cup yellow cornmeal
- A squirt of agave syrup
- 1 teaspoon baking powder
- 1/4 teaspoon (rounded) baking soda
- 1 large pinch salt
- 2 Tbsp olive oil
Whip it up, let it sit a couple of minutes while your pan heats up. Spoon it into the pan about 1/2 cup at a time, and you'll end up with about 6 pancakes. Perfect for two hungry people during the first nor'easter of the year!!
Serve with maple syrup. It's natural!
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