Unsweetened corn pancakes
Simple and delicious unsweetened pancakes on cornmeal, suitable for soup at lunch instead of bread, or for tea, if layered with a sweet filling.
Products (for 3 servings)
Milk - 160 ml
Egg (large) - 1 egg
Vegetable oil - 1 tablespoon
Corn flour (whole wheat) - 80 gr
Wheat flour - 80 g
Leavening agent - 1 spoon with a spoonful
Sugar - 2 tsp.
Salt - 0,5 tsp
In a bowl mix 80 grams of corn flour (I have whole wheat flour), 80 grams of wheat flour (I have regular flour).
Add 2 teaspoons of sugar, half a teaspoon of salt and a teaspoon of baking powder.
Stir.
In another bowl break one egg (I have 0 category), add 160 ml of milk.
And one tablespoon of vegetable oil.
Whisk.
Mix the dry and wet mixture so that there are no lumps of unsoaked flour.
The dough turns out thick. Let it stand for 10 minutes.
At this time, we put a dry frying pan on medium heat. I have the necessary heat of the pan is achieved just in the time that the batter is resting.
We bake the pancakes like regular pancakes, only without oil: put one tablespoon of batter and wait until the top of the pancake becomes matte.
Then flip and bake for 1-2 minutes. Both sides should be a soft brown color. If underbaked or overbaked, adjust burner power.
Enjoy and don't be afraid to experiment