About a month ago, my doctor put me on a gluten free diet. I kind of wanted to cry because I love to bake, but surprisingly, it hasn’t been too bad. You get kind of used to walking past the dessert table at parties…
This morning, I woke up with my stomach talking to me and knew immediately what I wanted for breakfast. Corn cakes. I found this recipe from Leite’s Culinaria and was definitely pleased with the product. The cakes were super easy to make, and best of all, the recipe made enough leftovers for breakfasts throughout the week.
Cornmeal Griddle Cakes:
– 2 cups yellow cornmeal
– 2 teaspoons baking powder
– 1 teaspoon fine sea salt
– 1 large egg, lightly beaten
– 1 1/2 cups water
– 1/4 vegetable oil
– 1 tablespoon sugar (granted, I added this and it probably didn’t do anything to the taste, but how can you make any sort of cake without sugar?)
1. Mix the dry ingredients.
2. Add the egg and water. Mix until of a pourable consistency. Add more water if necessary. “The batter should be soupy but not watery.”
3. Heat the vegetable oil in a frying pan over medium heat. When hot, drop a 1/4 cup dollop of batter into the pan. It should start to sizzle immediately.
4. Wait for bubbles to appear on top of cake (about a minute). Flip when bottom side is golden brown, then cook for another minute or so before removing from pan. You might want to plate them on a paper towel to absorb some of the oil.
As you continue to cook, add more oil to the pan for frying if needed.
5. Serve cakes hot out of the pan.
Yum. I had some with strawberry jam for breakfast — the most elaborate breakfast I’ve had in weeks, since usually I have plain old corn Chex and almond milk. Tasty, just, you know, boring.