Crunchy Salty Sweet

I’ve shared an occasional pancake recipe here, but had yet to find a gluten-free recipe that was worth sharing. My husband has been cutting gluten from his diet for health reasons, so I’ve been finding ways to adapt some of our favorite recipes.

Most often the gluten-free recipes I’ve found are simply standard pancake recipes with gluten-free flour as a substitute, rather than a recipe that is meant to be gluten-free.

I FINALLY found the absolute perfect recipe that makes super light and fluffy pancakes that just happen to be gluten-free. These use masa as the base (the same thing used to make corn tortillas), as well as gluten free cup-for-cup flour. It’s important to use a brand that has xantham gum, since that helps with the texture of the pancakes. I like the Bobs Red Mill brand here.

These are absolutely awesome served plain with butter and maple syrup, but they are also *top notch* with some blueberries or strawberries. I hope you give these a try, whether you’re gluten-free or not!

In a medium bowl, combine the masa harina with ½ cup hot water. Stir together until fully incorporated and set aside, covered, for 30 minutes.

In a small bowl, mix together the milk and vinegar. This is my go-to buttermilk substitute – so feel free to use a little over 1 cup of buttermilk here instead of doing this step.

In a small saucepan melt the butter. Pour in milk/butter mix and then remove from heat. Set aside.

In the bowl with the masa, add in the eggs and sugar. Mix with a spatula and then switch to a whisk once the eggs have been somewhat well mixed in. Whisk for a few minutes – be patient here, as it takes a bit of effort to get rid of the lumps. It’s okay if there are some small lumps, but try to get rid of any big ones.

To the masa mixture, add half the butter/milk mixture and whisk until pretty well incorporated. Add remaining butter/milk mixture and whisk to combine.

In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, and salt.

Add the wet masa mixture to the dry ingredients and whisk until no dry streaks remain. Don’t over mix – it’s okay if there are a few lumps here.

Heat a griddle over medium heat and brush with butter or non-stick spray.

Scoop about 1/4 cup batter for each pancake, and cook until you see bubbles form on the edges of the pancakes. It will take about 2-3 minutes. Flip the pancakes and cook for another 2 minutes on the second side.

Serve immediately with butter and maple syrup. Enjoy!

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Adapted from: Epicurious

Makes: 12 pancakes (3 servings)

Prep: 30 minutes, Cook: 15 minutes, Total: 45 minutes

• 2/3 cup masa harina (I like Maseca brand)
• 1/2 cup hot water
• 3 tablespoons butter
• 1 cup whole milk
• 1 tablespoon vinegar
• 2 large eggs
• 2 tablespoons granulated sugar
• 3/4 cup gluten free cup-for-cup flour (I like Bobs Red Mill)
• 2 tablespoons fine ground cornmeal
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt

In a medium bowl, combine the masa harina with ½ cup hot water. Stir together until fully incorporated and set aside, covered, for 30 minutes.

In a small bowl, mix together the milk and vinegar. This is my go-to buttermilk substitute – so feel free to use a little over 1 cup of buttermilk here instead of doing this step.

In a small saucepan melt the butter. Pour in milk/butter mix and then from heat. Set aside.

In the bowl with the masa, add in the eggs and sugar. Mix with a spatula and then switch to a whisk once the eggs have been somewhat well mixed in. Whisk for a few minutes – be patient here, as it takes a bit of effort to get rid of the lumps. It’s okay if there are some small lumps, but try to get rid of any big ones.

To the masa mixture, add half the butter/milk mixture and whisk until pretty well incorporated. Add remaining butter/milk mixture and whisk to combine.

In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, and salt.

Add the wet masa mixture to the dry ingredients and whisk until no dry streaks remain. Don’t over mix – it’s okay if there are a few lumps here.

Heat a griddle over medium heat and brush with butter or non-stick spray.

Scoop about 1/4 cup batter for each pancake, and cook until you see bubbles form on the edges of the pancakes. It will take about 2-3 minutes. Flip the pancakes and cook for another 2 minutes on the second side.

Serve immediately with butter and maple syrup. Enjoy!