Gluten-Free Lemon Pancakes
Celebrate summer any time of the year: lemon and cornmeal give these pancakes a bright citrus flavor that tastes great with blueberries, raspberry jam, maple syrup, or simple butter and honey. Be sure to read the list of ingredients before you start; you'll need potato starch and xanthan gum to make these pancakes.
- Prep time
- 8 min
- Cook time
- 14 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup (74g) potato starch
- 3/4 cup (103g) cornmeal (whole-grain preferred)
- 3 tablespoons (35g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 3/8 teaspoon xanthan gum
- 2 large eggs
- 3 tablespoons (43g) melted butter or vegetable oil
- 3/4 to 1 cup (170g to 227g) milk
- 2 tablespoons lemon zest or 1/2 teaspoon lemon oil
Instructions
- 1
Whisk together the first six ingredients and set aside.
- 2
Beat together the eggs, melted butter or oil, milk, and lemon. Whisk into the dry ingredients. The batter should be thinner than regular pancake batter; if it's not, stir in an additional 1 to 2 tablespoons of milk, or enough to thin the batter. Allow the batter to rest for 10 minutes, while you preheat your griddle.
- 3
Preheat your griddle to medium-high; if you have an electric griddle, set it to 350°F. Grease the griddle.
- 4
Pour about 2 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.
- 5
Turn over and cook for an additional 1 to 2 minutes. Serve hot, with butter and syrup.