Cornmeal pancakes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make pancakes from cornmeal? Prepare the indicated products. You can use any fat content, any type of milk to suit your taste. Adjust the sugar to your taste too. Choose finely ground corn flour.

2. STEP 2

   

   Break the chicken eggs into a deep container, add granulated sugar and salt. Beat with a whisk or mixer at low speed until fluffy. If desired, you can add a little flavoring or vanilla sugar.

3. STEP 3

   

   Pour in the milk and stir. Instead of milk, you can use cream with a fat content of no higher than 10-15%. If chicken eggs have a light yolk, you can add 2-3 pinches of turmeric to the mixture to give the finished dish a bright color.

4. STEP 4

   

   Add corn flour and whisk the contents of the container. If the dough is too thick, add more milk.

5. STEP 5

   

   Leave the dough for 40-50 minutes for the flour to swell - this is a must! Many people skip this step and add wheat flour, but even when adding wheat flour, the dough must be allowed to rest for 20 minutes for the gluten to activate. If you don’t do this, your first pancakes will tear, and the last ones will be very dense, like pancakes, due to the flour that has sunk to the bottom. Pour in the vegetable oil, carefully mix the dough.

6. STEP 6

   

   Heat the frying pan on the stove, turning on maximum heat, and grease it for the first time with vegetable oil or a piece of lard. Stir the corn dough, lifting the flour from the bottom, pour a portion of the dough into the pan, twist so that the dough spreads into a pancake. The dough will be runny - don’t be alarmed, that’s how it should be! Fry for 1-2 minutes on medium heat until the edges are browned.

7. STEP 7

   

   Turn over and bake 1 minute more. Place the pancake on a plate and fry the remaining pancakes in the same way, without greasing the pan with oil.

8. STEP 8

   

   If desired, grease the finished pancakes with butter or a piece of lard; you can wrap cottage cheese filling, fruit slices, etc. in them. For a picnic or on a trip, you can create savory corn pancakes by removing granulated sugar from the list of ingredients.

9. STEP 9

   

   Serve the pancakes warm with a cup of aromatic tea or coffee, preferably with honey. They remain juicy and soft throughout the day. Many people even freeze pancakes in the freezer and then defrost them in the microwave, forming them into pies.

Comments on the recipe

alexa

10.12.2023

4.6

I liked the recipe, I'll try it. There are also such mchadi made from corn flour.

Tatyana EAO

10.12.2023

4.6

Thanks for the recipe! Delicious pancakes, thin, crispy edges, and the taste of eggs is not very noticeable.

[email protected]

10.12.2023

4.6

Firstly, the specified recipe produces very few pancakes, about 6, thin. Secondly, it’s very sweet, you need half as much sugar. Thirdly, even after 40 minutes of holding the test, it still breaks. I don't recommend it.

Natalia

10.12.2023

4.5

Thanks for the recipe. I took twice as many ingredients, it turned out to be 15 pieces. beautiful, bright suns. I ask for more recipes containing corn flour, as we are slowly giving up wheat flour.

Gennady

10.12.2023

4.8

Thank you very much!

Natalia Kozhevnikova

10.12.2023

4.5

I made pancakes according to your recipe. This was my first time baking pancakes from cornmeal. I just fell in love with them! How delicious it is! Thanks a lot! 👍🥰

Netlenka

10.12.2023

4.6

Everything worked out right from the first pancake, which doesn’t happen with regular flour) thanks for the recipe