Print
Gluten-Free Corn Scallion Pancakes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Ingredients
- 1 ¼ cups gluten-free cornmeal (6 ½ ounces; 177 grams)
- ¾ cup brown rice flour (3 ¾ ounces; 106 grams)
- 2 tablespoons granulated sugar (1 ounces; 28 grams)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon xanthan gum
- 1 cup milk (8 ounces; 226 grams)
- 2 large eggs (about 3 ½ ounces; 100 grams)
- 2 tablespoon vegetable oil plus additional oil for pan (¾ ounce; 22 grams)
- 1 ½ cups fresh or frozen corn (if frozen, thaw) (about 7 ounces; 198 grams)
- 5 scallions, green and white parts, chopped
Instructions
-
In medium bowl, whisk together cornmeal, brown rice flour, granulated sugar, baking powder, salt, and xanthan gum. In small bowl, combine milk, eggs, and vegetable oil. Whisk with fork until smooth. Pour wet ingredients over dry ingredients. Stir with fork until smooth. Add corn and scallions. Stir to combine.
-
Lightly oil flat griddle pan with vegetable oil. Heat griddle over medium-high heat. Pour batter, approximately ¼ cup per pancake, onto griddle. (Batter should sizzle when it hits the pan. )
-
Cook until bubbles appear on edges of pancakes, approximately three minutes. Flip pancakes and cook another 1-1 ½ minutes.