Meli (gf) Recipe

Mix dry ingredients

In a medium bowl, whisk together 1.5 cups gluten-free all-purpose flour, 1/4 cup fine cornmeal, 1 tsp gluten-free baking powder, 2 tbsp granulated sugar, and 1/2 tsp fine sea salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, beat 2 large eggs lightly. Add 1 cup milk, 1 tsp vanilla extract and 3 tbsp melted butter (or oil). Whisk until homogenous.

Make the batter

Create a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until just combined — small lumps are fine. Do not overmix to keep the batter tender. Let the batter rest 8–10 minutes to hydrate the gluten-free flour and cornmeal; it will thicken slightly.

Heat the pan

Place a nonstick or well-seasoned skillet over medium heat. Add 1 tbsp unsalted butter and swirl to coat the surface. Heat until the butter foams then subsides and the pan is evenly hot (about 1 minute).

Cook Meli

For each pancake/flat cake, pour about 1/4 cup batter into the skillet, spreading slightly into a 3–4 inch round. Cook 2–3 minutes until edges look set and small bubbles appear on the surface. Flip carefully and cook another 1.5–2 minutes until golden and cooked through. Transfer to a warm plate and keep covered while you cook remaining batter (you should get about 8–10 small pancakes depending on size). If the pan starts to brown too quickly, reduce heat slightly.

Prepare honey-lemon drizzle

In a small bowl, whisk together 1/4 cup honey and 1 tbsp fresh lemon juice until smooth. Taste and adjust: add a little more lemon for brightness or a teaspoon water if too thick.

Assemble

Stack the warm pancakes on plates. Spoon the honey-lemon drizzle over the stack so it soaks in slightly. Scatter 1/4 cup toasted chopped walnuts or pistachios and 1/2 cup fresh berries or sliced banana over the top. If desired, dot with small pieces of leftover butter or lightly dust with 1 tsp powdered sugar.

Serve

Serve immediately while warm so the honey melds into the cake. Offer extra honey at the table. Leftovers can be cooled and refrigerated for up to 2 days; rewarm briefly in a skillet or toaster oven before serving.