Awesome gluten free pancakes / waffles

In Thailand, gluten free flours vary in price dramatically. The ones we’re used to using in the US and England are very, very expensive here. Xantham gum is also extraordinarily expensive. So we’re trying to find alternative recipes. We found a corn flour-based recipe (corn flour is called “corn starch” in American) that makes outstanding waffles. We haven’t tried making pancakes using this recipe, but that’s what it is for.

Unfortunately, the next time we went to the site, it was gone. So I’ve been to the internet archive to recover it, and am sharing it here. Click the following link for the original recipe. Also, having used the recipe twice, I’ve amended it to make it easier to follow:

Ingredients:

  • 2 cups corn flour (300 grams)
  • 1 cup sugar (225 grams)
  • 4 eggs
  • 2 teaspoons baking powder
  • ¼ cup butter (57 grams)
  • 1½ cups milk (360ml)

Procedure:

In a bowl, combine all of the ingredients; mix until all ingredients are well combined. Note, let the butter reach room temperature, but don’t melt it, or it will cause the mixture to split.

For waffles: Leave the mixture for about five minutes to allow it to thicken slightly (it will still be quite runny). Pour the mixture into a pre-heated waffle iron and leave for six minutes.
For pancakes: Lightly grease a skillet and cook each hot cake over medium heat on both sides for about one to two minutes or until ready.

Serve with butter, maple syrup, or your favorite marmalade.

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