This is a variation on a recipe I developed for a cooking demo at the Women’s Cancer Resource Center last night on Southwest Cuisine – today’s lunch so P can try them. This version uses ground flax in place of the egg and yogurt + water in place of the buttermilk. I used flax because I am sensitive to eggs and yogurt because it was on hand.
Gluten Free Blue Corn Griddle Cakes
1 cup blue cornmeal (organic from Arrowhead Mills)
1/2 cup brown rice flour (or amaranth)
1 teaspoon sea salt
3/4 teaspoon baking soda
1/2 teaspoon ground black pepper
2 tablespoons unsalted butter, melted
2 tablespoons ground flax seed mixed with 1/4 cup warm water
3/4 cup whole milk yogurt
1/3 cup water
1 cup frozen cut corn (or fresh)
1/4 cup scallions, sliced
1/4 medium jalapeno pepper, finely diced
1/2 cup Monterey jack or Mexican cheese blend, grated
Extra virgin olive oil for cooking griddle cakes
Combine dry ingredients (cornmeal through pepper) in bowl and set aside. In a separate bowl, whisk together wet ingredients (butter through cheese). Fold the dry ingredients into the wet.
Heat a cast iron griddle to medium high heat. Lightly coat the griddle with olive oil. When the griddle is hot, make a griddle cake with ΒΌ cup of batter. When they are ready to flip, little bubbles will start to appear on the top of the cakes (and the bottoms will be slightly browned) – about 3 to 4 minutes on the first side. After flipping, you can check the bottoms of the cake for doneness – this will take about an additional 3 minutes per cake.
Makes about 12 cakes. Serve hot.
