Cornmeal pancakes
Description
The dish will take less time to prepare if you pre‑cook the corn grits and let them cool slightly. If desired, kefir can be substituted with soured milk, fermented milk, or liquid yogurt. To make the pancakes fluffier, add 0.25 tsp of baking soda to the batter, but no more, otherwise the baked goods will taste bitter. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the corn grits in a bowl until the water runs clear, then transfer them to a cauldron or a non‑stick pot. Pour in warm water and add salt. Place the container on the stove and cook the porridge for about 15 minutes over moderate heat.
- 3
Step 3
Then turn off the heat, cover the pot with a lid and let it sit for 10-15 minutes to steam. During this time the grain will absorb the remaining liquid and steam inside.
- 4
Step 4
After the specified time, transfer the porridge to a salad bowl or deep dish and let it cool for about 15 minutes. Then crack a chicken egg into the container and add the sugar.
- 5
Step 5
Thoroughly beat the entire mixture, then pour in kefir of any fat content and mix again.
- 6
Step 6
Add wheat flour and make a batter that isn’t too thick, like for pancakes.
- 7
Step 7
Add the leavening agent and pour in the odorless vegetable oil. Mix everything gently.
- 8
Step 8
Heat the pan and pour 0.5 tbsp of vegetable oil onto it for the first time. Using a tablespoon, place the prepared dough into the hot oil, stirring it and lifting the boiled grain from the bottom of the vessel.
- 9
Step 9
Fry the pancakes over medium heat for about a minute on each side. Since they contain vegetable oil, you don’t need to add more oil to the pan.
- 10
Step 10
Arrange the golden pancakes around the plate, serve them warm with sour cream and jam or preserves. Call everyone to tea.