breakfast · vegetarian
White cornmeal griddle cakes
Slim, lightly crisp pancakes made with fine white cornmeal and a little rice flour. The batter needs five minutes to rest.
- Time
- 25min
- Steps
- 3
Ingredients
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Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Whisk the cornmeal, rice flour, sugar and baking powder together.
-
2
Mix in the milk and egg, then let the batter rest for 5 minutes so the cornmeal can soften.
-
3
Drop spoonfuls onto a lightly oiled skillet and flip once the edges are set, cooking until golden on both sides.
