2 cups all-purpose gluten-free flour blend (see Note)
1/2 teaspoon xanthan gum
1/2 cup cornmeal
2 tablespoons granulated sugar
2 tablespoons plus 2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups chopped fresh cranberries
Place butter and milk in a microwave safe bowl, heat for approximately 1 minute, or until the butter is melted, and the milk is lukewarm (you do not want it to be hot, or you will cook the eggs).
Beat the eggs in a medium bowl, and slowly add the lukewarm milk/butter mixture. Stir to combine.
In a large bowl, whisk together the gluten-free flour, xanthan gum, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture, stirring slowly, until the dry ingredients are well moistened. Stir in chopped cranberries. The batter should be lumpy and will start to bubble.
Heat a griddle or skillet over medium heat until a few drops of water sprinkled on it sizzles. Lightly grease the pan with butter or a spray of oil, then add 1/4 cup batter, to make a 4-inch pancake.
cook until bubbles break on the surface. Flip and cook until the bottom is lightly browned. Repeat, oiling the pan and adjusting the heat as necessary. Delicious served with maple syrup.
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Adapted from a recipe by Wednesday Chef
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/03/gluten-free-cornmeal-cranberry-pancakes.html