♬ 'The Temper Trap'
I normally use polenta as porridge or in a lemon cake but this morning I wanted to see how it would work as a fluffy pancake.
Verdict?
Amazing! The orange and Manuka syrup is wonderful soaked into each pancake and takes away the grainy texture you can get with polenta.
Ingredients for 10.
100g polenta
30g gluten free plain flour
1 tsp gluten free baking powder
1 orange zest
2 tbsp coconut palm sugar
200ml almond milk
1 large egg
Organic unsalted butter.
To cover:
Manuka honey
2tbsp orange juice (preferably from the orange in batter)
Method:
Mix all dry ingredients in a bowl including zest.
Whisk egg and milk in a separate jug and combine with dry ingredients.
Whisk until there are no lumps.
Heat half a teaspoon of butter in a frying pan and try one pancake.
When you've made six, start on the manuka syrup.
Add 1 tbsp of manuka to a small pot and let it melt, then pour in orange juice.
Drizzle over finished pancakes so absorb the syrup, looking moist and scrumptious.
Enjoy.x
