This morning we had corncakes and scrambled eggs for breakfast. The kids scarfed them down so fast I didn't get a picture; actually, they scarfed down two batches. These cakes are quick and gluten-free. I didn't realize how easy, tasty and economical these cakes were until they became the kids morning favorite. They also are yummy dipped in a bowel of chili. Maseca is a $1.25 for a 2lb bag. The flour has a sweet corn flavor to it - so if that is not too your liking temper it with a bit of rice flour or your favorite AP GF flour and it makes it less sweet. Beware, Maseca really soaks up the liquid so after mixing you might need to add more liquid to thin out the batter. Make a batch and let me know if your family scarfed them down too!1 egg beaten with 1 cup of milk and 1 tbs oil
1 tbs of baking powder
1 tbs sugar
1 cup of Maseca
1/2 cup Rice Flour
Add dry to beaten liquid ingredients. Fry in a well butter skillet for a crispy outside - less butter for a more traditional pancake texture.
These are great with jelly and butter.
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