Another wonderful recipe from Bob’s Red Mill… ate way more this morning than I thought humanly possible. So good. When the pancakes burnt off all at once this afternoon, I stuffed my face with a sandwich and stuck the leftover garbanzos in the oven at 400ºF for 40 minutes coated in oil and a sprinkle of salt… as Jaden of Steamy Kitchen warned, they are indeed addictive!
VARIATION (3/19/2016): Didn’t have wheat flour or enough milk, so I used all cornmeal in place of the flour, and replaced about half the milk with orange juice. (Note: leave out the baking soda in this case). I was a bit nervous whether they would hold together, so I used four eggs, but I’m not sure it is necessary to use so many. Otherwise, I followed the same recipe as below, and was pretty pleased with how they turned out. Thinner and crispier than most pancakes, but straightforward and delicious. I think I’d also like to try making these with oat flour next time for another gluten free alternative.
1 cup boiling water
3/4 cup cornmeal
1 1/4 cup buttermilk (regular milk also works fine, accentuating the flavor of the eggs in a manner reminiscent of French toast, but add only a cup)
1 cup flour
1 tbsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/4 cup oil
Pour cornmeal into a medium bowl and pour boiling water over it. Add milk and beat in eggs. In a small bowl, sift together flour, baking soda and powder, and salt and mix into cornmeal mixture, along with the oil. Cook on a hot, lightly greased non-stick pan until golden on each side. Mmm!