Pancakes with corn flour
A hearty and delicious breakfast - bright pancakes with cornmeal. These flavorful thick pancakes are very easy to make and can lift your spirits just by looking at them! Products (for 3 servings)
Milk - 200 ml
Corn flour - 130 gr (1 cup of 200 ml)
Wheat flour - 40 g (1/3 cup of 200 ml)
Egg - 1 egg.
Butter - 20 gr
Sugar - 3 tbsp (50 gr)
Leavening agent - 1 tsp
Prepare the products according to the list. I got 7 pancakes with cornmeal from the above amount.
In a deep bowl, combine the wheat flour and corn flour. Add the baking powder, stir and sift through a sieve into a deep bowl.
Stir in the sugar and mix.
Add the egg.
Pour in milk in batches, stirring all the time.
Stir thoroughly until homogeneous. Allow to stand for 10 minutes. If the flour is coarse, increase the time for another 10 minutes.
Melt the butter any way you like. This can be done in a pan on the stove, over low heat, or in the microwave in short pulses of 10-15 seconds. Slightly cool the melted butter, pour into the batter and mix until smooth.
Heat a quality nonstick skillet over medium heat. Pour about 2 to 3 tablespoons of the batter into the pan. Fry the pancake for 2-3 minutes on each side.
Prepare the rest of the pancakes in the same way.
The flavorful cornmeal pancakes are ready. Serve them to the table, if desired, topped with honey, maple syrup, sour cream or condensed milk.
Bon appetit