Gluten-free Monday: Corn (Pan)Cakes

Recently, I’ve been on a corn cakes kick.

Easy-peasy Corn Cakes

A cup of Corn Masa, a cup of milk and an egg.  Mix thoroughly, it should be thick, but wet.  Dollop out in four or five lumps, five minutes in the frying pan (medium heat) on each side and yumminess.  🙂

Add honey, jam, peanut butter or any other topping.  Not going to eat them right away?  Stick them in the fridge in an air tight container and eat later, either cold or reheated.

Want something a bit more traditional, but gluten-free, here’s a quick recipe for Corn Flour Pancakes.

Corn Flour Pancakes

A cup of milk, three quarters of a cup of Corn Masa, an egg.  Mix it up and it should be runny, like pancake batter.  Cook like regular pancakes, a few minutes on the first side until the top starts to dry and bubbles around the edges start to pop.  Flip and cook a few more minutes.

Enjoy either or both!

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About missbodie

The Dragon Lady is a life long tea drinker. Her first coffee shops were Big Boy and the Oriental Diner in downtown Milwaukee. She lives in our Nation's Capital with three bicycles and an energetic tabby cat.
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