Corn flour yeast pancakes

Prepare the necessary products.

Part of the milk (300 ml) is heated to about 60 degrees. Pour the cornflour into the milk.

Mix cornflour with milk and leave it at room temperature for about 10-15 minutes (the mixture should cool down to a warm temperature - 35-40 degrees).

After a while we heat the rest of the milk to a warm condition (about 35-37 degrees).

Add sugar and milk to the corn mixture.

Add wheat flour and yeast.

Mix the dough until homogeneous, so that there are no lumps.

The dough is slightly thicker than pancake dough, but less thick than pancake dough.

We cover the bowl with plastic wrap and leave it in a warm place for about 30-40 minutes. The dough should come up - to increase in size.

Egg whites separate from the yolks in a deep bowl.

Yolks set aside.

Add a pinch of salt to the egg whites, beat them into a stiff foam.

Whisk yolks until homogeneous.

Add whipped egg whites and yolks, sour cream to the risen dough.

Mix everything until homogeneous on low speed of the mixer.

Leave the dough to stand for another 20-30 minutes at room temperature.

Heat 5-10 ml (1-2 spoons) of vegetable oil in a frying pan. Pour about a half-cup of batter into the frying pan, spreading it evenly across the bottom, tilting the pan to the sides. Fry the pancake over medium heat for about 1 minute, until browned.

Then flip the pancake to the other side and also fry until browned, about 1 minute.

So fry all the pancakes, put on a plate in a stack.

Ready cornmeal yeast pancakes served with hot tea.

Lush airy yeast cornmeal pancakes are good with jam, honey or sour cream.

Bon appetit!