Gluten-Free Lemon Pancakes

Celebrate summer any time of the year: lemon and cornmeal give these pancakes a bright citrus flavor that tastes great with blueberries, raspberry jam, maple syrup, or simple butter and honey.

• 1/2 cup (2 5/8 ounces) potato starch 
• 3/4 cup (3 5/8 ounces) cornmeal (whole-grain preferred)
• 3 tablespoons (1 ¼ ounces) sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/8 teaspoon xanthan gum 
• 2 large eggs
• 3 tablespoons (1 ½ ounces) melted butter or vegetable oil
• 3/4 to 1 cup (6 to 8 ounces) milk
• 2 tablespoons grated lemon rind or ½ teaspoon lemon oil

Directions:

1) Whisk together the first six ingredients and set aside.

2) Beat together the eggs, melted butter or oil, milk, and lemon. Whisk into the dry ingredients. The batter should be thinner than regular pancake batter; if it's not, stir in an additional 1 to 2 tablespoons of milk, or enough to thin the batter.

3) Preheat your griddle to medium-high; if you have an electric griddle, set it to 350°F. Grease the griddle.

4) Pour about 2 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.

5) Turn over and cook for an additional 1 to 2 minutes. Serve hot, with butter and syrup.

Yield: 18 medium pancakes (3" to 4").