I was a pretty committed morning egg eater for many years. And I feel those days are waning, but breakfast remains vitally important to my well being. So I find myself exploring the world of delicious and unconventional pancakes. I like to keep a batch of batter in the fridge ready to go so that morning prep is easy.
This recipe was adapted from a cookbook called Cook The ‘Hood, which is a sampling of recipes from restaurants on the fabulous Commercial Drive here in Vancouver. This recipe was originally Wheat-Free Ginger-Orange Pancakes that one can get at the worker owned and operated Teresa’s. I adapted it to use the flours and citrus I had on hand, and it worked out great. They are airy and buttery with just a hint of the lemon and ginger. They are so good, I am eating some right now!
- 1 cup corn meal
- 3 cups flour (they suggest rice flour, but I used 2/3 c. brown rice flour, 3/4 c. red mill all purpose gluten free flour, 1-3/4 c. garbanzo and fava bean flour, and 1 tsp. xantham gum)
- 2/3 c. brown sugar or cane sugar
- 1 tbsp. baking powder
- 1/2 tbsp. fresh grated ginger
- 1/2 tbsp. sea salt
- 1/2 tbsp. baking soda
- 3 eggs, whisked
- 1-1/4 c. whole milk
- 2/3 c. water
- 2/3 c. melted butter (they suggest canola oil, but I chose BUTTER)
- 2/3 c. fresh lemon juice (I juiced them myself because there were a lot hanging out in my fridge. You can also use orange juice, as that’s what’s in the original recipe)
Mix dry ingredients thoroughly in a medium size bowl (yes, that includes the ginger).
Mix the wet ingredients together in a large bowl, except for the citrus juice. Add a little bit of the wet mixture to the citrus juice and mix well. This will temper the juice and prevent curdling. Then add the juice to the rest of the mix.
Mix the dry ingredients into the wet in 3 or 4 stages, blend well.
Cook on a lightly oiled pan, medium hot. Flip when air bubbles hold shape.
Makes one dozen 5″ pancakes.
Note added later by Silvi’s sister Erin- Try these pancakes with tart whole milk yogurt and Meyer lemon curd!