Raisin Cornmeal Pancakes
I made these for my husband this past weekend and he said they were the best ones yet so I thought I should share them with you! They are adapted from Country Living's Country Mornings cookbook which is truly my favorite breakfast cookbook. If you have concerns about gmo corn, use organic cornmeal which is not gmo. I use Bob's Redmill and find it a bit gritty so I covered the cornmeal with boiling water, stirred it, added a bit more hot water since it absorbed it immediately and let it sit while I assembled the remaining ingredients which softened it just enough.
3 large eggs separated
2 1/2 cups Sweet Surprise gf flour blend (see essential reading in the Sweet Surprise Gluten Free Baking cookbook for recipe)
1 tsp xanthan or guar gum
1 cup yellow cornmeal
1 tbsp baking powder
1 tsp salt
1 1/2 c milk (or substitute-we used almond milk)
3/4 c canola oil (or melted butter if you can and prefer)
1 tsp honey or agave 1 cup raisins
The egg whites will whip up best if they are at room temperature so sometimes put the eggs in hot water in the bowl I will use to whip them for a few minutes to bring them to room temperature faster-DON'T use boiling water which will cook the eggs a little!! (based on personal experience-ha!) Once they have warmed up a bit, separate the whites and yolks, putting the whites in the dried warmed bowl and the yolks into a smaller bowl. In a larger bowl mix the flour, santhan or guar gum, baking powder, salt and cornmeal (if you are using regular cornmeal). Whisk the milk, oil and honey (plus the soaked cornmeal if you were pre-soaking) into the yolks then stir the milk mixture into the flour mix, just until well blended. Add in raisins, mixing just enough to disperse. Using a whisk attachment with the electric mixer, whip egg whites till stiff peaks form. Fold the whites into the batter quickly. It's fine if there are some white streaks. Lightly oil your frying pan or griddle and heat over medium-high heat. You can test by dropping a little batter into pan-it should sizzle once the pan is hot enough. Ladle about 1/4-1/3 cup amounts into pan and cook until bubbles burst on the top and bottom is golden brown, then flip to cook the other side for another minute or two until it is browned. If the batter seems to heavy and doesn't spread easily you can add a bit more milk but it is a bit heavier than regular pancakes but were lovely and light once cooked. I served them with applesauce and slightly warmed maple syrup and then we ate the rest cold during the next two days. Makes about 4-6 servings if you don't want any leftovers!
Chocolate Coconut Meringues
3-4 egg whites
pinch of salt
1 cup sugar
1 tsp vanilla
3 tbsp cocoa powder
1/2 cup unsweetened shredded coconut
Preheat oven to 225 F. Line 2 cookie sheets with parchment paper. Beat egg whites until foamy. Add salt and vanilla and keep beating. Slowly add sugar by the tablespoon, beating about 1 minute between each addition until all the sugar has been added, then beat another 5 minutes or so until the whites are very stiff, glossy and extremely smooth. Very gently fold in the cocoa powder and coconut. Mound by the tablespoon onto the cookie sheets and reducing oven temperature to 200 F, bake for 1 1/2 -2 hours until the meringues are very dry to the touch and can be lifted from the parchment. I like to bake them in the evening and after they have finished baking, I switch off the oven, open the oven door just a little (I put a wooden spoon handle in the door or a kitchen towel to keep it from closing completely) and leave them in the oven overnight to finish cooling off and drying. Once they are completely cold, they can be stored for a long time in a cool, dry place.