How to make your 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 I leave out the cheese and serve with sliced apple or strawberries for breakfast.
Cold gluten free pancakes can be spread with butter or margarine and eaten like bread.