1/2 cup gf flour 2 Tablespoons sugar 1/2 teaspoon salt 1 teaspoon baking soda 1/2 cup coarse ground corn meal 2 eggs 1 cup buttermilk 2 Tablespoon unsalted butter, melted 1 cup blackberries, fresh or frozen Oil for griddle or pan
In a medium bowl, mix together all dry ingredients.
In a separate bowl, beat eggs with a fork and mix in melted butter and buttermilk.
Add wet ingredients to dry ingredients, mixing until blended. Gently fold in berries.
Lightly grease a hot frying pan or griddle and spoon about 1/4 cup batter into pan. When pancakes look dry on top and bubbles appear, flip over and cook for about another minute. Serve with butter and syrup.
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.