Cornmeal pancakes
Description
Delicious baked goods for the whole family. You can make cornmeal pancakes if you want to diversify your menu or are looking for gluten-free baked goods. Although these pancakes can hardly be called diet-friendly, a couple of them will undoubtedly be beneficial and provide a long-lasting feeling of fullness. You can make either sweet or savory pancakes—depending on your preferences. They are especially delicious served with sour cream, honey, or jam. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. You can use milk of any fat content and type according to your taste. Adjust the amount of sugar to your taste as well. Choose finely ground corn flour.
- 2
Step 2
Break the eggs into a deep bowl.
- 3
Step 3
Add sugar, salt, and whisk with a whisk or mixer at low speed into a fluffy foam. Optionally, add a little flavoring or vanilla sugar.
- 4
Step 4
Pour in the milk. Mix.
- 5
Step 5
Add the corn flour.
- 6
Step 6
Mix well. If the batter is too thick, add more milk. Let the batter rest for 40–50 minutes to allow the flour to absorb the liquid—this step is essential! Many people ignore it and instead add wheat flour, but even when using wheat flour, the batter should still rest for at least 20 minutes to activate the gluten. If you skip this step, your first pancakes will tear easily, while the last ones will turn out dense and thick, like pancakes, due to the flour settling at the bottom.
- 7
Step 7
After the time has elapsed, add vegetable oil.
- 8
Step 8
Mix well. The dough is ready.
- 9
Step 9
Heat the skillet on the stove over maximum heat, then grease it with vegetable oil for the first time. Stir the corn batter, lifting the flour from the bottom, pour a portion of the batter onto the skillet, and swirl to spread it into a pancake. Fry over medium heat for 1–2 minutes until the edges begin to brown.
- 10
Step 10
Flip and cook for another minute. Transfer the pancake to a plate and cook the remaining pancakes in the same way, without greasing the pan with oil. Be sure to stir the batter each time before pouring it onto the skillet.
- 11
Step 11
Cornmeal pancakes are ready. I used an 18 cm diameter frying pan, which yielded 11 thin pancakes. If desired, brush the finished pancakes with butter.
- 12
Step 12
Serve the pancakes warm with a cup of aromatic tea or coffee. They remain moist and soft for up to a day. Many people even freeze the pancakes in the freezer.