Serious Eats: Recipes
Gluten-Free Tuesday: Corn-Scallion Pancakes
In the summer I get a bit lazy with side dishes. With the abundance of fresh produce from both the farmers' market and my garden, I usually serve vegetables and call it a day. The exception? Corn-scallion pancakes, which I serve with everything from barbecue chicken to ribs to salad. (I've even been known to wrap them around hot dogs for an easy mock corn dog.)
Like sweet pancakes, these savory pancakes are best served immediately but they do freeze well. If you freeze leftovers, thaw them before serving and then pop them in the toaster right before serving.
- These corn pancakes contain a few allergens (corn, eggs, and dairy). While they don't work without the corn, egg and dairy-free versions work well.
- To replace the eggs, combine three tablespoons flaxmeal with ¼ cup hot water. Stir to combine. Allow mixture to stand until it thickens and cools. Add flax to recipe as you would eggs.
- To replace the dairy, replace the milk with a dairy-free/gluten-free substitute.
About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.