Ever since I discovered the yummy recipe for the short cakes using corn starch as a main ingredient, I have been using it in more of my recipes. It seems to give the finished product a more “wheat flour like” texture.
So, this morning, I whipped up some pancakes for FabGrandpa and me, and they were really good. Good enough for FabGrandpa to ask for seconds, which in my experience, he won’t do unless something is pretty good.
Here is the recipe I used to make these:
Banana Buckwheat Pancakes
1 1/2 cups buckwheat flour
2/3 cup cornstarch
1 tsp xanthan gum
1 tsp baking powder
1 tsp salt
1/4 cup sugar
1 cup milk
1/4 cup melted butter
Mix all the dry ingredients together well. Add the egg and milk and stir well, making sure all the lumps are mixed in. If this the batter is too stiff, add a little more milk. Add the melted butter last and stir it in well.
Put some olive oil in a skillet and let it get hot but not smoking. Pour in about a 1/3 cup of batter per pancake. While the first side is cooking add thin slices of banana to each pancake. When there are little bubbles popping along the outside edges, turn the pancakes over a cook until browned on the second side. Serve with melted butter and your favorite syrup, and watch them disappear!