The corn cakes can be made several ways, with regular flour, with gluten free flour or with gluten free pancake mix. I have used the King Arthur AP Flour, the Pillsbury AP Flour and Krustez GF Pancake mix and the Pamela's Pancake mix. I prefer making it with the corn meal and the pancake mix myself but it still was really good with the KA AP Flour. The other has a different and thicker consistency that I was not fond of. You might like it but it was not my favorite. Also, these freeze really well. If you know that you will be freezing some of them. Only cook them until they are light golden brown, let them cool to room temp, wrap them in wax paper and then place in freezer bag. To reheat, just pop them in the toaster or wrap in a damp paper towel and zap in the microwave starting at 30 seconds for frozen and 15 seconds for room temp.
1 Cup Fine Ground Cornmeal
3/4 cup Gluten Free All Purpose Flour or Gluten Free Pancake mix
1 TBSP Sugar
1 tsp Cream of Tartar
1/2 tsp Salt
1/2 tsp Baking Powder
1 cup Buttermilk
1/4 cup Milk
Mix dry ingredients together. If you do not have liquid buttermilk, I keep the dried in my cupboard at all times. Add the dry buttermilk to the dry ingredients and the water portion to the next step.
If you do not have buttermilk or the dried, you can add 1 tsp of white vinegar to a cup of milk (minus one tsp) and let it sit until it curdles. Usually about 5 minutes. It won't exactly be the same but will do in a pinch.
Mix wet ingredients together and then add to the dry.
This batter is really best if made the night before and let sit overnight in the refrigerator. The cornmeal is less gritty and the batter is easier to work with. If you do let it sit overnight, take it out of the refrigerator at least 15 minutes before use.
If using on the same day, let the batter rest at a minimum 30 minutes but is better at 1 hour.
The other consideration is your gluten free flour blend. If you use one that is high in bean flour, the batter will be extra thick, you can thin it down a bit with some more milk. If you use a batter that is high in almond flour, the batter will be thin, just add a bit more flour. You want these at a pancake batter consistency
Cook just like you do pancakes but use about 1 TBSP of batter per corn cake. I use either Ghee, butter (unsalted) or coconut oil to cook them in.
1 cup Tangerine juice or just throw 8-9 peeled tangerines into a pot and gently mash them a bit (this makes a better syrup)
1/2 cup of sugar
My Tangerines are really juicy so I don't have to add any water. If yours are not, add up to a 1/2 cup of water. Bring to a boil and then turn down to a simmer. Mash the fruit up more just after the boil. Let simmer for 25 minutes (mash a few times while they simmering).
Strain but I don't use a fine mesh strainer, I use the juicer top. I like having some of the pulp and only want the seeds and big stuff gone. You can use a fine mesh but you lose some of the taste.
After staining, add the zest about 1/2 tsp.
You will end up with 1/2 a cup of sweet Tangerine syrup.
Thank you for stopping by and remember, enjoy life.
It's the one you have,