 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
These pancakes are not fluffy, but rather like thick crepes. You can find tapioca flour at most supermarkets next to the flours. This is from Relish Mag Ingredients:
3/4 cup buttermilk |
1 egg |
1 tablespoon canola oil |
1/2 cup tapioca flour |
1/4 cup cornmeal |
1 teaspoon baking powder |
1/8 teaspoon salt |
Directions:
1. Whisk together buttermilk, egg and oil in a medium bowl until smooth. Sift together tapioca flour, cornmeal, baking powder and salt in a small bowl; stir into buttermilk mixture just until ingredients are moistened (mixture will be slightly lumpy).
2. Heat a large nonstick skillet over medium heat. Working in batches, drop 1⁄4 cup batter per pancake into skillet and cook until light golden brown, 2 to 3 minutes per side. Serve with maple syrup and bananas or confectioners’ sugar; or spread with strawberry cream cheese and roll up.
|
|