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
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
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
Banana Pancakes by Hey That Tastes Good!