Gluten-Free Lemon Pancakes
Gluten-Free Lemon Pancakes
(10)
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| gluten free | |
| Hands-on time: | |
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| Baking time: | |
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| Yield: | 18 medium pancakes (3" to 4") |
Ingredients
- 1/2 cup potato starch
- 3/4 cup cornmeal (whole-grain preferred)
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/8 teaspoon xanthan gum
- 2 large eggs
- 3 tablespoons melted butter or vegetable oil
- 3/4 to 1 cup milk
- 2 tablespoons grated lemon rind or ½ teaspoon lemon oil
Directions
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. Allow the batter to rest for 10 minutes, while you preheat your griddle.
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.
Yield: 18 medium pancakes (3" to 4").
Reviews
- 01/27/2012
- The first time I made this recipe I had all the right ingredients with the substitution of the lemon peel for orange peel they were a hit. My second attempt I used corn flour instead of corn meal, because I purchased the wrong bag! I was so upset with myself, but I continued with the recipe anyway and they came out so thick and not that many pancakes were made. They were still good though. We ate every last one. Now, my question is what do I do with the rest of the corn flour?
Make some corn tortillas!!! ~Amy
- 01/15/2012
- Good pancake with good flavor. I was able to make 10 average size pancakes. I think to get 18 pancakes would result in very small pancakes. I will make these again. Thanks KAF!
- 01/01/2012
- By far the best pancakes I have ever had!! When I peeked over to see what my huband was making this morning I told him I only wanted one pancake..........well that one turned into five......... We couldn't stop eating them they are heavenly!! Thank you! I give them 10 stars
- 10/17/2011
- Loved this recipe, we made it for breakfast and loved it so much we had it for dinner as well on the same day. This is now one of my all time favorite (even when thinking about non gluten-free recipes), the texture and flavor it perfect. We didn't have lemons so we made it with a smaller amount of lime zest, still great.
- 09/01/2011
- I've made these twice now. Once with lemon and one with orange (as there were no lemons in the house.) We've enjoyed them very much and have added them to our Sunday night dinner for breakfast rotation. With fresh blueberries or homemade jam or even a little honey.
- 08/04/2011
- I have been intending to make these for some time and finely did. I was not disappointed. The batter was mixed and allowed to rest while the griddle heated. The pancakes were light and delicious topped off with fresh sliced strawberries, Greek yogurt and a light drizzle of pure maple syrup.
- 07/25/2011
- I liked these very much. I made a blueberry compote to serve on top. Delicious! Next day I tried the leftovers with maple syrup--OK but the fruit sauce wins. I think jam on top would be good too. It's a very easy recipe.
- 03/24/2011
- My husband, who refuses to try anything gluten free, said these were the best pancakes he has ever eaten! I was very impressed with how high they rose!
- 03/01/2011
- Made these pancakes last weekend, using whole-grain cormeal. The texture reminded me of original Johnnycakes, but these are far superior in flavor! If you use melted butter, as I did, it is very important to have your eggs at room temperature and to warm your milk slightly before beating these liquid ingredients together. The batter cooks quickly. My pancakes took only one minute per side and I had to lower the griddle temperature a bit to prevent burning. Served them with wild Maine blueberries and real maple syrup. Smiles all around the breakfast table...everyone wanted seconds! These are well worth the effort to make.
- 06/05/2010
- I gave them 5 starts, because I could not give them 5 and a half stars lol. The texture is wonder, nice and fluffy and very easy to make!
