Celebrate summer any time of the year: lemon and cornmeal give these pancakes
a bright citrus flavor that tastes great with blueberries, raspberry jam, maple
syrup, or simple butter and honey.
Be sure to read the list of ingredients before you start; you'll need potato
starch and xanthan gum to make these pancakes.
1/2 cup potato starch
3/4 cup cornmeal (whole-grain preferred)
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/8 teaspoon xanthan gum
2 large eggs
3 tablespoons melted butter or vegetable oil
3/4 to 1 cup milk
2 tablespoons grated lemon rind or 1/2 teaspoon lemon oil
Whisk together the first six ingredients and set aside.
Beat together the eggs, melted butter or oil, milk, and lemon. Whisk into
the dry ingredients. The batter should be thinner than regular pancake batter;
if it's not, stir in an additional 1 to 2 tablespoons of milk, or enough
to thin the batter.
Heat your griddle to medium-high; if you have an electric griddle, set
it to 350 degrees F. Grease the griddle.
Pour about 2 tablespoons batter at a time onto the griddle. Cook the pancakes
for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their
bottoms are golden brown.
Turn over and cook for an additional 1 to 2 minutes.
Serve hot, with butter and syrup.
Hands-on time: 8 to 12 min | Baking time: 10 to 30 min
Yield: 18 medium pancakes (3- to 4-inch)