Gluten-free Budget Breakfast: Fried Cornmeal Pancakes
Today I am featuring an excellent gluten-free breakfast when you are on a budget: Gluten-free fried cornmeal pancakes. They are even fun to make when you aren’t on a budget. These tasty pancakes are a kid favorite around here and are simple to make as well.
How to make the gluten-free fried cornmeal pancakes
For this recipe you will need
1 1/2 cups cornmeal. Use organic to avoid GMOs but any cornmeal will work on a budget. You can buy organic bulk cornmeal at Winco if you are lucky enough to live by one. Azure Standard is another excellent source of bulk organic cornmeal
1/2 teaspoon salt
2 1/4 cups boiling water. Make sure the water is a rolling boil.
1 1/2 Tablespoons ghee (or butter or margarine depending on your dietary needs). To learn how to make your own casein-free ghee click here.
1/3 cup milk. Any cow, dairy, or alternative milk will work. We use goat milk here at Mossygoat Farm.
3 eggs
Oil or ghee for frying
Gluten-free Fried Cornmeal Pancakes
Ingredients
- 1 1/2 cups cornmeal
- 1/2 teaspoon salt
- 2 1/4 cups boiling water
- 1 1/2 tablespoons ghee
- 1/3 cup milk
- 3 eggs
- Oil or ghee for frying
Instructions
- In a medium mixing bowl, combine the cornmeal and salt.
- Bring water to a boil and add to cornmeal mixture stirring with fork to fluff up cornmeal. Add ghee.
- Whisk in milk to help cool the mixture before adding the eggs. Wait for 10 minutes to add eggs or until mixture cools enough to not cook the eggs.
- Add eggs and beat until smooth.
- Use 2-4 Tablespoon of batter of each pancake and plenty of oil or ghee for frying. The batter will splatter. Flip when the top is somewhat dry. Serve with syrup or applesauce.
Stir together your cornmeal and salt in a medium mixing bowl. Bring water to a rolling boil and add it to your cornmeal. Fluff up the cornmeal with a fork as you are adding the boiling water.
Add your ghee (or butter or margarine) and stir it in. The heat will help melt it. Add the milk and stir. This will help cool the mixture. You want to let the mixture to set about 10 minutes or long enough to cool it so that it does not cook the eggs during the next step.
When your mixture is luke warm, add the eggs and whisk until smooth.
Make sure your pan is hot before you start frying the pancakes and add enough ghee to fry. Use between 2-4 Tablespoons of batter for each pancake. The batter will splatter when you place it on the griddle but not too bad. Cook until the tops start to dry, flip, and finish cooking. These are excellent served with either applesauce or syrup.
I wish I could credit the mother who inspired this recipe. She had a website focused on parenting and budget menu planning. Her blog has not been published since around 2007/2010ish. She published a GFCF Trial Menu which included a menu, shopping list, work schedule, and recipes. I printed it out and it has been a treasure for me. If you know the name of the blogger I am talking about, or if you are the blogger, please comment.
If you enjoyed this gluten-free budget recipe please subscribe to my email list so you can be notified off all the great things happening here at mossygoat.com. If you are searching for gluten-free breakfasts also try our gluten-free aebleskivers. They are a delightful Danish treat. Thank you for reading and I hope you enjoy the fried cornmeal pancakes.