Ihop corn cakes were once my go-to order. Over time, however, the little golden disks of sunshine left me feeling less than 100%. I’ve been GF since 2013 and finally, after years of trial and error, I figured out how to satisfy the craving for GLUTEN FREE Ihop corn cakes!
You’ll need:
- mixing bowl
- a fork or whisk
- heavy skillet
- 1/3 cup measuring cup
- spatula
- plate to hold cooked corn cakes
Ingredients:
- 3 eggs
- 1/3 cup white sugar
- 1/8 cup vegetable oil + drops for greasing the skillet
- 1 tsp vanilla
- 3/4 to 1 cup masa
- 1/2 tsp baking powder (optional)*
- up to 12 oz water
*Gluten Free breads do not rise well. These will not be tall and fluffy. If you want more fluff, incorporate more air into the eggs and add a pinch of baking power when you add the masa.
Directions:
Whip the eggs to add air, 100 turns or more. Add sugar, oil and vanilla, mix to incorporated.
Add masa (and baking powder). Less masa makes fewer sweeter corn cakes and more masa makes more less-sweet cakes. Mix. Add water until desired – pancake batter – consistancy. The amount you need depends on how you like your pancakes, the humidity where you are, and your altitude. Let sit for five minutes.
Preheat skillet over medium-low heat (4 on electric stove). Grease the skillet ever so slightly, and only before the first corn cake.
Pour batter in scant 1/3 cup portions into the skillet. Flip like pancakes. Eat with jam or syrup. Enjoy!
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