Fluffy Gluten-Free Pancakes

Glenn’s Floury Corn gives these silky flapjacks a golden glow. They are every bit as good as the wheat-based version that we all have made for years. Enjoy!

Ingredients:

• 1-½ cup milled whole grain Glenn’s Floury Corn Flour
• 3 tsp baking powder
• 1 tsp salt
• Optional dusting of cardamom and nutmeg

• 1 ¼ cup milk
• 1 egg
• 1 tsp vanilla
• 1 tsp lemon zest
• 1 tbsp sugar

• ¼ cup butter for cooking

Instructions:
• Mix together all dry ingredients in one bowl except for sugar.
• Mix together all wet ingredients plus sugar in a separate bowl.
• Combine wet and dry ingredients.
• Spoon batter onto a heated medium- low heat in a buttered pan.
• As an option, you may sprinkle wet pancake surface with chopped fruit, berries or chocolate chips.
• Flip pancakes when bubbling occurs on top.
• Cook for 2-3 mins until pancakes become golden.
• Serve with maple syrup and your favorite toppings.