Sweet Cornmeal Pancakes

I haven't posted in awhile.  Blah, blah, grad school, blah.  I cooked yesterday.  It wasn't the first time I've cooked since the last time I've posted, but it was one of the first times I cooked something that I thought was worthy of putting on the blog. 

I like brinner.  I was never really a big fan of eggs growing up, and I still won't eat them any other way but scrambled, or as the coating for french toast.  But, in the adult years that I embraced eggs, I would scramble some up, get some lightly buttered toast, and drizzle some ketchup on that business and go to town.  But, gluten free bread is expensive, and I don't treat myself to eating it very often.  So, I thought maybe we'd have pancakes yesterday.  I like cornmeal pancakes.  I particularly like savory cornmeal pancakes, because there's a natural saltiness to cornmeal that I think is pretty delicious.  But I decided to go in the other direction with these pancakes, and made them sweet instead.  I found my batter to be VERY thick, and I probably could have thinned it out with a little milk if I'd not used all the milk to make the batter initially.  Feel free to add more as you choose to get the consistency that you like.  My batter was so thick that I had to take a butter knife to spread the pancakes in my pan after scooping them out.  Really though?  I wouldn't have changed it.  I like really thick, fluffy, vow you're going to do 20 extra minutes of cardio to not feel like the goodyear blimp pancakes every now and again.

Sweet Cornmeal Pancakes

1 1/3 c. gluten free flour mix (I used Namaste AP GF flour)

2/3 c. cornmeal

2 tbsp. brown sugar

4 tsp. baking powder

2 eggs

1 1/3 c. milk

1/4 c. oil (canola oil, vegetable oil, whatever oil)

1 tsp. vanilla

3/4 tsp. orange extract

1. In a large bowl, whisk together dry ingredients (flour, cornmeal, sugar, baking powder)

2. In another bowl whisk together wet ingredients (eggs, milk, oil, vanilla, and orange extract)

3.  Stir wet ingredients into dry ingredients.

4.  Pour by 1/3 cup fulls into hot, buttered griddle or fry pan.  If the batter is thick, either thin it with additional milk, or spread the cakes with a butter knife (like I did).  

These were thick and tasty.  I slathered on a bit of salted butter and syrup and ate my heart out.  I wasn't sad this morning when I realized: a. I was out of milk so couldn't eat cereal, and b. there was still leftover batter in the fridge.