MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corn Meal Pancakes
Categories: Gluten free, Pancakes
Yield: 4 Servings

1 1/4 c Corn meal
1/2 ts Salt
2 tb Sugar
1 1/4 c Water; boiling
1 c Non-dairy milk
3/4 c Sorghum flour
1 tb Baking powder
1 ts Vanilla extract (optional)
1/4 c Vegetable oil or
- earth balance;
- melted
Vegetable oil; for pan

Total time: 20 minutes

Mix corn meal, salt, and sugar in a large 6 to 8 cup pitcher. Pour in
boiling water, whisk until smooth, and then allow the mixture to sit
for 5 minutes. While the corn meal mixture stands heat a large non
stick skillet on medium heat, a slightly lower temperature than for
regular pancakes. Stir non-dairy milk, sorghum flour, baking powder,
vanilla, and oil or buttery spread into the corn meal mixture. The
batter should be very thick but pourable. Lightly oil pan and pour
out pancakes of desired size. Cook until edges are dry and bottom is
golden then flip and cook a few more minutes. Serve warm.

Lemon Blueberry Variation:

Add the zest from 1 lemon and 2 tblemon juice to the pancakes when
adding the nondairy milk. Fold a generous 1 cup of fresh or frozen
blueberries into the batter just before pouring on the pan. These
should cook even more slowly than the plain version above, so that
the blueberries don't stick to the pan.

Per 40 g Serving: 110 cal, 17 g carbs, 4 g fat, 80 mg sodium,
1 g fiber, 2 g sugar, 2 g protein, very low Cholesterol

Recipe FROM: <https://web.archive.org/web/20180917035957/
http://www.savvyvegetarian.com/vegetarian-recipes/
gf-cornmeal-pancakes.php>

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