Corn pancakes with starter dough
Description
Pancakes can be made not only from wheat flour but also from corn flour. Moreover, pancakes prepared using wheat or rye sourdough starter will become especially nutritious in your diet. You can serve these pancakes with various fillings, for example, chicken breast sautéed with mushrooms, chicken liver, or cottage cheese. Additionally, I recommend serving them with sour cream, berry or chocolate syrup, jam, or other sauces to enhance the flavor and unique aroma of the pancakes. Be sure to let the batter rest—this will make it wonderfully fluffy. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Pour very hot water over the cornmeal, stir, smooth the surface of the dough, and cover with a lid. Leave until completely cooled.
- 2
Step 2
2. Prepare the starter: place the starter culture into a bowl, add water and mix thoroughly. Add flour and mix. Cover the bowl with plastic wrap and let it sit at room temperature for 8 hours.
- 3
Step 3
3. Dilute the starter with water and mix well. Pour the starter into the bowl of a mixer, add the cooled cooked corn dough, incorporate the sifted flour, and cover with plastic wrap for 30–40 minutes. Beat chicken eggs with sugar using a blender until fluffy.
- 4
Step 4
4. Add the egg mixture to the dough, then add sour cream and salt, and mix in a dough mixer for 1–2 minutes at speed 1. Transfer the finished dough to a bowl and cover with plastic wrap. Let it rest for 3 hours in a warm place.
- 5
Step 5
5. Grease a heated skillet with vegetable oil. Cook the pancakes over medium heat for about 1 minute on each side.