4teaspoonsbaking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
Mix together all the ingredients in a bowl.
Cook the pancakes as soon as possible after making the batter, otherwise the cornmeal will soak up liquid and the batter will become too thick!
Heat up a tiny bit of oil in a frying pan (non-stick is best) sand spoon or ladle in a small amount of the pancake batter .
Cook on a low heat for a few minutes until the bottom of the pancake comes away easily from the pan.
Use a spatula to flip it over and cook for another few minutes, until golden brown on both sides.
Repeat for the rest of the batter – makes around 7 pancakes.
Best enjoyed immediately but keep covered in the fridge for up to a few days - best reheated in a dry frying pan or in the toaster.
*The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. Can be replaced with lemon juice.
They can be frozen and last for about a month in the freezer.
I would suggest wrapping them separately in cling film or keeping a layer of baking paper in between each pancake if you want to take them out of the freezer one at a time, otherwise you’ll end up with a solid block of pancakes!
Either reheat in a toaster straight from frozen or leave to thaw at room temperature for about half an hour then reheat in a dry frying pan.