Gluten Free Corn Pancakes

Gluten Free Corn Pancakes

Serves 4-6

1 1/2 cup buttermilk

2 cup corn flour (masa harina)

1 1/2 teaspoons gf baking powder

2 teaspoons *pectin granules (sure gel)

2 tablespoons corn starch

1/4 teaspoon salt

2 tablespoons canola oil

Beat eggs, oil and buttermilk together in a small bowl. In a larger bowl add all dry ingredients and whisk together. Add wet ingredients to the dry, whisk together, if the batter is to thick add a little water.

Heat a non-stick skillet to medium heat. Working in batches, pour 1/4 cup of batter into skillet. Cook until pancakes are golden brown on bottom, about 2-3 minutes. Flip and cook for another 2-3 minutes. Transfer to a plate covered loosely with foil and keep warm. Repeat this process, until batter is used up.

Serve with butter and syrup or yogurt and stewed fruit.

*Corn flour can result in a very dry pancake, adding pectin helps keep the moisture in the pancakes.