Gluten-Free Corn-Scallion Pancakes Recipe

• 7 1/2 ounces (1 1/4 cups) gluten-free cornmeal
• 3.75 ounces (3/4 cup) brown rice flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 1 cup milk
• 2 large eggs
• 2 tablespoon vegetable oil plus additional oil for pan
• 1 1/2 cups corn, thawed
• 1/2 cup chopped scallions

1. In medium bowl, whisk together cornmeal, brown rice flour, granulated sugar, baking powder, salt, and xanthan gum. In small bowl, combine milk, eggs, and vegetable oil. Whisk with fork until smooth. Pour wet ingredients over dry ingredients. Stir with fork until smooth. Add corn and scallions. Stir to combine.
2. Lightly oil flat griddle pan with vegetable oil. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup per pancake, onto griddle. (Batter should sizzle when it hits the pan. )
3. Cook until bubbles appear on edges of pancakes, approximately three minutes. Flip pancakes and cook another 1-1 1/2 minutes.

cornmeal, brown rice flour, sugar, baking powder, salt, xanthan gum, milk, eggs, vegetable oil, corn, scallions

Taken from www.seriouseats.com/recipes/2011/07/gluten-free-tuesday-corn-scallion-pancakes-recipe.html (may not work)