Makes 4 servings. Difficulty
1/2 cup gf flour 1/2 cup cornmeal 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon baking powder 1 cup corn kernels, either frozen or fresh 3 large eggs 1 egg yolk 4 Tablespoon unsalted butter, melted 1/4 cup fresh basil, chopped 2 scallions, minced 1 Tablespoon vegetable oil
In a small bowl, combine the gf flour, cornmeal, salt, pepper and baking powder.
Add the corn to a food processor and pulse until chopped. Add the eggs and egg yolk, one at a time until incorporated. Add the butter, basil, scallions; process until combined. Gradually add the gf flour mixture and process until just combined. Scrape mixture into a bowl.
In a heavy skillet, heat the oil over medium heat. Drop heaping tablespoons of batter onto the skillet and cook until bubbles form on the surface. Flip and cook for about one more minute. Transfer to a oven safe plate and keep warm in the oven. Repeat with remaining batter. See tips above for serving suggestions.
Serve these pancakes with poached eggs topped with a dollop of créme fraiche seasoned with freshly chopped red onion and lemon juice and garnished with chives.
We used The Gluten Free Pantry’s Country French bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.