Gluten Free Pancakes

GF Pancakes
1 cup white or yellow corn meal (we prefer white)
1/2 cup GF flour
1 cup boiling water
1 large egg
1 tsp salt
2 tbls melted butter
2 tbls sugar
2 tsps double-acting baking powder

Comment: gluten free pancakes
There are today multiple suppliers of pancake mix all of which are good and quicker and easier to make vs. starting from scratch but lacking a premix, here's a Joy of Cooking pancake recipe using Corn Meal - and Corn Meal should be a staple in your GF pantry. If using a GF premix, follow directions on package and see below for adding apple slices, blueberries, etc.
Cooking time:
25 minutes


  1. In a bowl add 1 cup corn meal
  2. Place 1 tsp salt and 2 tbls sugar in same bowl
  3. Slowly stir in 1 cup boiling water
  4. Cover bowl and let stand for 10 minutes
  5. In a separate bowl beat 1 egg, add 1/2 cup milk and 2 tbls melted butter and add to corn meal mix (# 1-2-3).
  6. Mix 1/2 cup GF flour and 2 tbls double-acting baking powder and sift into the #1-5 mix. Stir and the batter is ready to use.

Cooking and adding extras:
Follow the above recipe ingredients and mixing method and when done prepare a flat, square griddle with a light coat of vegetable oil and heat over low heat. You can modify the mix somewhat by adding a bit milk or water - but the batter should be the thickness of stirred up sour cream. Add blueberries or apple slices and when mixed, spoon out 2 tbls mix trying for an even amount of blueberries or apple slices in each pancake; probably 4 pancakes each time. Increase the heat slightly and watch to see if moisture is rising out of the pancakes (tiny bubbles) which means they are cooking; if no bubbles increase the heat until the skillet is hot enough. When the down side is a light brown flip them and cook the other side to the same brownness. When on your plate add toppings be they butter, margarine, sour cream, syrup or your choice.

Sides: Bacon, Sausages, Corned Beef Hash, Home Fries