Gluten-Free and Dairy-Free Cornmeal Pancakes.

I looked at my archives (something I should probably do more often, it turns out) and found I have another cornmeal pancake recipe that I claimed was the best ever. It probably is pretty great, but I have zero memory of it. So if you’re just joining the fun, choose what you like or just stick with this one. They both work! This recipe achieves the texture I look for in a cornmeal pancake. I like tasting the graininess of the cornmeal, and the savory quality offset just slightly by the honey is perfect. We ate them with chili like you would eat cornbread with it, but change the setting and they make a great addition to breakfast or an appetizer spread!

2 c cornmeal
2 1/2-3 c boiling water
4 tsp baking powder
1 tsp salt
2 eggs
1/4 c honey
1/4 c vegetable oil

Dump cornmeal into a large bowl. Slowly pour boiling water over cornmeal, allowing the water to hydrate the granules. Using a spoon, gently stir mixture to make a paste, being sure all the cornmeal is moistened. Allow to sit 1 minute. Add remaining ingredients and mix well. Drop heaping tablespoons of batter onto a well-oiled heavy-bottomed skillet over medium-low heat, spreading the batter out to make a flatter cake. Flip pancakes when slightly browned just around the edges and flatten with the spatula. Cook about 1 minute more and remove to a cooling rack placed on a tray in a warm oven. Serve hot! Can be used as an appetizer with a savory salad on top, or to compliment chili.

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