We were looking for some new food options and experimented with this recipe. They don't look very professional but I thought they tasted really good. They have a satisfying crunch on the outer shell and are nice and chewy inside. Dip them in a little marshmallow-honey butter and you are set!
2 c corn meal
1/3 c tapioca flour
2/3 c potato flour
1/3 c sorghum flour
2 tsp baking powder
1 tsp guar gum
2/3 c brown sugar
1/3 c oil
1/3 c honey
2/3 c almond milk
egg replacer for two eggs
oil for frying
Heat oil in a frying pan until you can flick a bit of flour in and make it sizzle.
Mix dry ingredients together. Slowly stir in wet ingredients.
Dough should be like a thick cookie dough--runny enough that you can "spoon" it into the frying pan. (If you can roll it into a ball in your hands it is too thick). Spoon into frying pan and cook until golden and crisp on the outside. Flip and do the same. Cool on a plate with paper towels to soak up the grease.
Marshmallow-Honey Butter
1/4 c of your favorite butter substitute (I use Earth Balance Soy Free buttery spread)
1/8 c honey
1/2 c small marshmallows
Microwave for 30 seconds and stir until smooth.
Update 2/8/10: I just tried this again and something in the batter reacted with the grease and they all fell apart. It was like trying to cook straight corn meal in hot grease. I swear I made it the exact same way but this time it didn't work. We ended up cooking them as pancakes, which didn't work that well either.
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