I’m always up for finding a new way to make family favorites better. With food allergies and specialized diets, I want to accommodate everyone. On the weekends, my family enjoys pancakes and I have a go-to, quick and easy recipe that is a hit – except my beautiful sister in law who adheres to a gluten-free diet. She’s been an inspiration to find recipes we can all enjoy, without compromising her health, or the familiar flavors we are used too. I’ve turned to using cornmeal – it is gluten-free. P.A.N. Cornmeal
has gained popularity here in the United States even though it’s been around for many years. It’s in my local grocery stores in several different varieties.
I’m from the great Cornhusker state so I know all about corn. I couldn’t call myself a true Husker if I didn’t. Corn is rich in nutrients and has versatility. While native to the Americas, cornmeal is a staple in countries all over the world. South America calls P.A.N Cornmeal the number one cornmeal!
I found a recipe for Johnny Cakes from the P.A.N Cornmeal
website that will please the pancake lovers in your life.
1 cup P.A.N. Pre-cooked White Corn Meal
1 ½ cups milk
1 teaspoon salt
1 tablespoon shortening
Shortening or vegetable oil for greasing the pan (I used Crisco)
Mix P.A.N. Pre-cooked White Corn Meal and salt in a bowl. Heat milk and shortening in a pan. Remove from heat before it boils.
Pour the hot milk on the corn meal mixture and add the egg, slightly whisked. Knead well until smooth.
Grease a hot pan or griddle and pour the batter, forming 4-inch wide discs. Cook for 2 minutes on each side or until golden brown.
Serve with butter, honey, jam, maple syrup, bacon, eggs or sausages.
As you can see, I love my Johnny Cakes with a bit of blueberry jam! They are fluffy and so delicious!
Go for a culinary exploration, try out P.A.N. Cornmeal. Visit the P.A.N Tumbler page for a variety of different recipes. I’d love to hear if you are a #PANfan.
P.A.N. On YouTube