Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Corn-Meal Pancakes

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Corn-Meal Pancakes' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Conversion: the original's 2 cups wheat flour (250 g) are swapped straight for a gum-containing 1:1 blend at the same weight (USDA basis 125 g/cup), with a 10-minute batter rest added. The original's single egg is kept — the matrix's egg-doubling is not applied where the pre-cooked cornmeal already binds the batter; the rest is disclosed instead. Distinct from the pool's Buttermilk Pancakes and Buckwheat Pancakes — this batter is half-built on boiled cornmeal.

The cornmeal is boiled in water first, then combined with flour, milk, and egg into a griddle batter. The pre-cooked meal gives the pancakes a tender, almost custardy middle under a browned surface.

Category: BreakfastServes: 6Time: 35 minComplexity: 2/5

Why this complexity: Cornmeal is pre-cooked before the batter is mixed.

Ingredients

  • 250 g gluten-free 1:1 baking blend (with gum) (about 2 cups), for the original 2 cups wheat flour (250 g, USDA basis 125 g/cup)
  • 1/2 cup cornmeal
  • 1 1/2 cups boiling water
  • 1 1/2 tablespoons gluten-free baking powder
  • 1 1/2 teaspoons salt
  • 1/3 cup sugar
  • 1 1/2 cups milk
  • 1 large egg, well beaten
  • 1 tablespoon butter, melted, plus more for the griddle

Method

  1. Add the cornmeal to the boiling water and boil 5 minutes, stirring.
  2. Turn into a bowl and add the milk.
  3. Add the blend, baking powder, salt, and sugar, mixed and sifted, then the beaten egg and the melted butter.
  4. Rest the batter 10 minutes (the converter's pancake rule; the pre-cooked meal already does much of the hydrating).
  5. Try by spoonfuls on a hot greased griddle, turning once, until browned on both sides. Serve hot.

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