Making delicious gluten-free cornbread pancakes is easy using cornbread mix! |
During the Christmas holidays, however, I had an epiphany.
(No, not the religious kind.) As I was checking out the gluten-free staples in
my pantry to see if I had ingredients for pancakes, my eyes rested on a box of Krusteaz
Gluten Free Honey Cornbread Mix that I had picked up on a whim from Big Lots
(which actually carries many gluten-free food items, by the way). Most people probably
figure this out much sooner than I (the mix was slightly beyond its expiration
date), but—Eureka!—it suddenly occurred to me that I could use this mix to simulate the Jiffy Mix kind.
My poor, patient family indulged me in this experiment
Christmas morning. Doug cheerfully took charge of the griddle, while I pulled
out every topping I could scrounge up. (Jenna even added the dark chocolate
M&Ms she had received in her stocking, which we normally might have frowned
upon, but—hey—it was Christmas.) While the result was not exactly a religious
experience, the pancakes weren’t half bad, and I’ll be using this recipe again.
Gluten-Free Corn
Pancakes
1 15-oz. box GF cornbread mix
1 C. GF Bisquick mix (or other baking mix containing baking
powder)
2 eggs
2 C milk
2 T. oil of choice (or leave it out)
- Spray a skillet or griddle with cooking spray (if necessary) and preheat to medium high.
- Whisk together cornbread mix, Bisquick, eggs, milk and oil until smooth.
- Pour approximately ¼ C. batter into skillet and cook pancakes until bubbles form on top and bottom is browned. Flip the pancakes and cook until the other side becomes brown.
This recipe will feed 6 people—or, in our case, 4 people
showing no restraint.