My kiddos are huge fans of pancakes too. They will take any kind of pancake already, but squeal when they find out I’m making crepes (flat pancakes, in our house). As I’ve said before though, my husband just tolerates pancakes. He’s not really a fan of them, he’ll enjoy them, but they are not his favorite. I think he’d rather have scrambled eggs and toast, or maybe even waffles. But, since 3/4 of our house enjoys pancakes, it is a weekend breakfast for lunch, or even a weekday supper, quite often.
Having said that, this recipe for gluten free Cornmeal Cranberry Pancakes is different. These, my husband actually said, he liked! Amazing, because I’ve been making pancakes for years, and he’s never offered up that kind of praise before. He says they actually reminded him of the free pancake breakfast that our small town hosted during their summer festival. Those, obviously did not have the cranberries in there. And I know they are just made from a bulk mix, but something about the texture of these pancakes reminded him of those pancakes. I think I will have to switch to this being my “go-to” pancake recipe, just changing up the flavours, and we could have a whole house of pancake lovers.
- 1/2 cup or margarine, cut into chunks
- 2 cups milk
- 4 large eggs
- 2 cups all-purpose gluten-free flour blend (see Note)
- 1/2 teaspoon xanthan gum
- 1/2 cup cornmeal
- 2 tablespoons granulated sugar
- 2 tablespoons plus 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/4 cups chopped fresh cranberries
- Place butter and milk in a microwave safe bowl, heat for approximately 1 minute, or until the butter is melted, and the milk is lukewarm (you do not want it to be hot, or you will cook the eggs).
- Beat the eggs in a medium bowl, and slowly add the lukewarm milk/butter mixture. Stir to combine.
- In a large bowl, whisk together the gluten-free flour, xanthan gum, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture, stirring slowly, until the dry ingredients are well moistened. Stir in chopped cranberries. The batter should be lumpy and will start to bubble.
- Heat a griddle or skillet over medium heat until a few drops of water sprinkled on it sizzles. Lightly grease the pan with butter or a spray of oil, then add 1/4 cup batter, to make a 4-inch pancake.
- cook until bubbles break on the surface. Flip and cook until the bottom is lightly browned. Repeat, oiling the pan and adjusting the heat as necessary. Delicious served with maple syrup.
Adapted from a recipe by Wednesday Chef
More gluten-free pancake recipes:
Yeasted Buckwheat Pancakes by Simply Sugar and Gluten Free
Butternut Squash Pancakes by The Gluten-Free Homemaker
German Apple Pancakes by Ginger Lemon Girl
Apple Cider Pumpkin Pancakes by Cook IT Allergy Free
Banana Pancakes by Hey That Tastes Good!