Cummulative Rating Servings
Makes 20 cakes. Difficulty
Easy
Ingredients
1 cup gf flour 1 cup yellow cornmeal 1-1/2 Tablespoon baking powder 1-1/2 teaspoons salt 2 large eggs 1-1/2 cups buttermilk 3 Tablespoons unsalted butter Vegetable oil
Directions
In a large bowl, combine gf flour, cornmeal, baking powder and salt. In a separate bowl whisk together eggs and buttermilk. Stir buttermilk mixture into dry ingredients. Fold in melted butter. Regrigerate batter for at least 20 minutes. The batter should have the consistency of heavy cream; thin with water if necessary.
Heat a griddle; grease lightly with oil. Pour 2 Tablespoons batter onto griddle and cook over medium heat until golden brown on the bottom (about 30 seconds). Turn and cook until browned on top (about 30 seconds).
Tips
These cakes are great served with spicy Jamaican food. The mild biscuit tames the heat of the peppers.
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.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
