Quick and Easy Recipe for Cheesy Cornmeal pancakes

Cornmeal pancakes make a great gluten free breakfast favourite but add in some cheese and sweetcorn and they are filling enough for a lunch too.

Simple and quick to make from storecupboard ingredients you can have a meal on the table in less than 30 minutes.


Ingredients

4 servings
  • 1 tbsp olive oil (plus a little more for frying)
  • 2 eggs
  • 3/4 cup milk (or milk substitute)
  • 1 cup (4 oz) yellow cornmeal
  • 1/2 cup (2 oz) rice flour
  • 1 tbsp sugar
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1 small tin sweetcorn (whole kernel corn), drained
  • 1/2 cup grated cheddar cheese
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To make these homemade cornmeal pancakes

Heat a little oil in a frying pan.

Meanwhile, beat the eggs in a bowl, then add in the milk. Whisk in the flours, sugar, baking powder and salt.

Add the corn and cheese, along with the remaining olive oil and mix gently.

Take about 1/4 cup of mixture for each pancake and pour into the pan. Leave for a couple of minutes, gently shaking the pan once or twice, then turn the pancake over and cook the other side for another 2 minutes.

I like to serve these corn pancakes with sliced tomato or a salad for lunch, or sliced apple for breakfast.





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Copyright© 2007. Please note I am not a doctor, just a fellow sufferer of coeliac disease.
Therefore no information on this site should be taken as medical advice.
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