Corn flour pancake recipes. Cornmeal pancakes with milk recipe

Have you tried making corn pancakes? No?! Be sure to try it, and our step by step photo- the recipe will help you.

So, how to cook pancakes from corn flour with milk, read more...

Pancakes are a favorite dish for many people, regardless of the season or current holidays.

Therefore there are a lot all kinds of recipes their preparation for the most capricious taste.

Bright corn pancakes will be appreciated, first of all, by those who want to keep their figure in excellent condition.

After all, as you know, corn flour has many beneficial properties.

Nutritionists are increasingly advising people with overweight eat baked goods and other dishes made from this product.

Corn pancakes with milk

Ingredients

corn flour – 1 cup (200 g);
wheat flour (or rice) – 100 g;
eggs – 2 pcs.;
1.5% fat milk – 2 cups;
sugar – 3-4 tbsp. spoons;
a pinch of salt, vegetable oil.

Cooking sequence

1. First, beat the eggs with the required amount of sugar (the amount can be adjusted to your taste). Add a pinch of salt.

4. Add a mixture of wheat and corn flour to the eggs beaten with sugar. Knead a fairly thick dough.

5. Pour in the remaining milk (1 and 1/3 cups) in small portions, stir everything. The result is a dough with a liquid consistency.

6. Add vegetable oil. For this, 2 tablespoons will be enough. Mix everything one last time and let the corn pancake dough sit for 30 minutes.

These are the bright and healthy corn pancakes that result from their preparation!

Step-by-step recipes for corn pancakes with milk, water, cocoa, boiling water, wheat flour

2018-02-11 Marina Vykhodtseva

Grade
recipe

5102

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

12 gr.

Carbohydrates

21 gr.

216 kcal.

Option 1: Classic corn pancakes with milk

IN original recipe pancakes are prepared from whole corn flour cow's milk. It is convenient to use a regular whisk for kneading. You can use an electric mixer. Additionally you will need eggs. If they are very large, then one is enough. To bake pancakes you need good frying pan with a flat and preferably thick bottom.

Ingredients:

0.1 kg corn flour;
0.2 l milk;
a pair of eggs;
2 tsp. Sahara;
10 ml sunflower oils;
30 g butter.

Step-by-step recipe for classic corn pancakes with milk

Let's start with eggs. Break them into a bowl. Add salt and granulated sugar. There is no need to add more, otherwise the pancakes will burn quickly. The eggs need to be beaten well with a whisk so that no clumps of white remain.

Pour in milk. It's good if it's at room temperature. Beat together with the eggs until smooth, then add the cornmeal. Pour in and at the same time stir with the other hand so that no lumps appear. Beat with a whisk and be sure to leave the dough for 15 minutes. The cornmeal should swell.

Add half a spoonful of vegetable oil and stir again. Immediately place the frying pan on the stove. Be sure to lubricate it, this must be done the first time. Next, the pancakes should not stick.

As soon as the frying pan is hot, use a stirring motion to scoop the dough into a ladle, pour it out and shake it so that it spreads evenly over the bottom of the frying pan. The thickness can be adjusted. Thin pancakes are more prized.

Once the corn pancake is baked on one side, “outline” it in a circle with a spatula to separate the edges from the pan, then flip it over. Some find it convenient to do this with their hands, others simply toss the pancake, a beginner cannot do without kitchen helpers.

Ready pancakes made from corn flour, stacked, greased with butter. You can first melt it or rub a piece of freshly removed hot cake.

If the pan does not want to bake pancakes, they stick, then you will have to grease the surface every time, but it is important not to pour a lot of oil. It is convenient to drop a small amount onto a napkin or cloth and wipe the bottom.

Option 2: Quick recipe for corn pancakes with milk and wheat flour

Pancakes made from corn flour are not as tender and soft as those made with wheat flour. But you can mix these two types. It is enough for this dough to stand for five minutes, after which you can start baking. The fat content of milk for pancakes does not matter.

Ingredients:

0.25 l milk;
20 g sugar;
20 ml oil;
2 eggs;
80 g corn flour;
90 g wheat flour.

How to quickly cook corn pancakes

Mix with a whisk. Add some salt to the eggs, add sugar, and stir. Next, add milk, but not all of it. The third part is enough. Stir again.

Now we combine two types of flour. It is best to sift the product so that no lumps form. Add, stir until smooth.

Next we dilute the thick dough with the milk we left earlier. Stir thoroughly, add oil, but not the entire specified amount. Leave a little for the frying pan.

You can bake the pancakes right away, but if you have an extra five minutes, it’s better to let it sit. Cooking in the usual way: pour into a hot frying pan, distribute with shaking movements, then turn over. Grease the finished pancakes, serve with jam, condensed milk or stuff them.

The pancakes themselves do not have a very high calorie content, they are prepared with virtually no fat, they are even healthy with corn flour, but if you do not cover them with oil. Those who are on diets or simply care about their figure can eat them dry or with the addition of vegetables, fruits, and cottage cheese.

Option 3: Corn pancakes with milk, water and holes

Rubber pancakes are not very tasty, much more interesting option with many holes. They are much softer and more beautiful to look at. This recipe for corn pancakes with milk uses additional water, diluting the liquids in half.

Ingredients

130 ml water;
130 ml milk;
a pair of eggs;
0.3 tsp. ripper;
140 g corn flour;
spoon of sugar;
spoon of butter.

How to cook

Mix milk, eggs, be sure to add salt, without it the dough will not taste good. Add a full spoon of sugar and whisk everything for 20-30 seconds. All grains need to be dissolved.

Add water at room temperature. It is not necessary to boil it. Stir.

Combine flour and baking powder. He is the one who puts holes in the pancakes after baking. There is no need to extinguish anything. Mix with flour and sift. Then we start adding it to the dough. We do this with one hand, and quickly shake it with the other using a whisk.

Let the dough sit for a bit. Then add the oil and stir one last time.

Let's start with standard frying: pour the dough into a greased and hot frying pan, shake it, when ready on one side, you need to turn it over.

Flour made from corn, wheat, or other grains may have different moisture contents. The size of the eggs also differs. Therefore, when kneading dough, you must first focus on consistency. You may need a couple of tablespoons more or less flour. The desired thickness also matters. The thinner the mass, the thinner the pancakes.

Option 4: Corn pancakes with milk and boiling water

Another recipe for pancakes made from corn flour with holes. For kneading, in addition to milk, you will need water, or rather boiling water. It is this ingredient that causes holes to appear. Sometimes an additional pinch of soda is thrown into it. Products are measured in large 250 ml glasses.

Ingredients

1 tbsp. milk;
1 tbsp. boiling water;
1 tbsp. with a heap of flour (corn);
2 eggs;
1.5 tablespoons of sugar;
20 ml oil.

Step by step recipe

Measure out all ingredients. Mix eggs, one and a half spoons of sugar and salt. Add milk and then flour. Stir until smooth.

Measure out the boiling water, pour it into the dough, and stir quickly. We evaluate the consistency. If the dough seems watery, then you can add a little more corn or wheat flour.

Infuse the dough. After about fifteen minutes, add oil, stir, and start frying the pancakes.

Pour the dough into a heated frying pan and cook in the classic way.

It is not necessary to grease the frying pan with vegetable oil. In the past, it was often practiced to rub a hot surface with a piece of fresh lard, impaled on a fork or stick.

Option 5: Corn pancakes with milk and cocoa

Chocolate version of corn pancakes with milk. Their taste and color will directly depend on the quality of the cocoa powder. It is better to take a product for baking confectionery, rather than instant drink. Additionally, you will need some wheat flour for the dough.

Ingredients

0.3 liters of milk;
90 grams of corn flour;
30 grams of wheat flour;
1 tbsp. l. cocoa;
1.5 tablespoons of sugar;
30 g butter;
1 tbsp. l. oils;
vanilla;
a couple of eggs.

How to cook

Mix two types of flour with cocoa and sift. It is not recommended to add them to the dough separately; in this case, chocolate lumps cannot be avoided. If you want pancakes with holes, then add a pinch of baking powder or baking soda.

In another bowl, mix milk with eggs and sugar, add salt, and shake thoroughly. Then we enter chocolate flour with cocoa. Knead the dough and set aside. After ten minutes, add oil (vegetable).

Baking chocolate pancakes exactly the same as from regular dough. You just need to watch them more closely. Marks are not so noticeable on a dark surface, no golden brown crust. No need to overcook in the frying pan.

Grease the finished corn pancakes, stack them or roll them into tubes or triangles. They can be used for pancake cakes, layered with cottage cheese, fruit, and cream.

Corn flour differs from grits only in the grind size. Their composition is almost the same. If it is not possible to find flour, then you can grind the cereal. Only after this is it necessary to sift the product. Corn is hard, it doesn’t swell well, and large particles will ruin the pancakes.

Pancakes made from corn flour with milk - quick and easy tasty dish, which you can please your family not only for breakfast, but also for evening tea. Such pastries will not only be healthy, but also very beautiful, thanks to their bright sunny color. These pancakes go well with honey, jam or condensed milk, and if you are not a sweet tooth, you can reduce the amount of sugar and serve the dish with sour cream or vegetable salsa. Today you will learn how to prepare a version of dessert that will be appreciated not only by adults, but also by children. These baked goods are best served immediately after baking; after the pancakes have cooled, they will no longer be so tasty.

Taste Info Pancakes

Ingredients

Milk - 250 ml;
Salt 1 - tsp;
Sugar - 2 tbsp;
Wheat flour - 80 g;
Corn flour - 90 g;
Chicken egg - 2 pcs.;
Vegetable oil - 25 g.

How to make cornmeal pancakes with milk

If you want to get beautiful and openwork pancakes, then use only fresh milk. Choose the fat content of the product at your discretion. Pour milk into a deep bowl and beat eggs into it. Take a kitchen mixer and thoroughly beat the mixture until smooth.

Add salt, sugar and mix well until all the crystals dissolve. You can also use a mixer or whisk for this. If desired, you can add vanilla sugar or any other flavoring of your choice.

Pour wheat and corn flour into the resulting mass. Beat the dough thoroughly with a mixer so that there are no lumps. If this device is not at hand, then you should grind the mass through a sieve.

Pour vegetable oil into the resulting mass, preferably refined or olive oil, in order to avoid extraneous odors. Stir until the product is evenly distributed throughout the dough. It should be a fairly liquid mass. If you dip a spoon or spatula into it, you will see a visible layer of dough on it. This mix is perfect for thin pancakes. If you make the dough thicker, the pancakes will be thicker.

Place the frying pan over medium heat and heat well. If you are not sure about the quality of your cookware, then initial stage grease the bottom a small amount vegetable oil or lard. Pour a portion of the batter into the center of the hot frying pan using a ladle. Quickly spread it over the entire bottom, rotating the dish in a circle. Fry over moderate heat until golden color at both sides.

Place cornmeal pancakes in a stack on a plate and serve for dessert. In separate saucers, you can put jam, honey, sour cream or condensed milk on the table; they go perfectly with such baked goods. Don't forget to brew aromatic tea or coffee. Enjoy your tea you and your loved ones!

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Note to the owner:

To prepare such a dish, it is better to use finely ground corn flour - the pancakes will be thinner and more tender.

It is advisable that all products used are at the same temperature - room temperature.
You can add various flavors or spices to the dough: vanilla, cinnamon, poppy seeds, lemon or orange zest, cocoa, ginger.
To prepare pancakes, flour must be sifted through a sieve, then the baked goods will be more tender and airy.

Corn pancakes are a favorite dish Slavic peoples. Entire holidays are held in honor of this dish. Maslenitsa is the holiday when housewives can boast about their special recipes preparing pancakes and all kinds of their fillings. Let's try a recipe for pancakes made with cornmeal milk. The journey of this recipe to us is long. In the distant South America 7 thousand years ago, the Indians began cultivating corn, although many scientists claim that this culture is more than 10 thousand years old. Having gotten lost in search of India, Columbus discovered America and brought this wonderful plant to Europe, which gained popularity in European cooking. After many years, corn reached our lands. So our resourceful housewives came up with corn recipes. Started using corn oil, cereals and flour. This is how our recipe came about - corn pancakes. Let’s start preparing so that we have something to brag about on Maslenitsa.

Ingredients:

260 grams of corn flour;
375 milliliters of milk;
1 egg;
1 teaspoon baking powder;
1 teaspoon stevia;
a pinch of salt.

Nice corn pancakes. Step by step recipe

Sift the flour and mix with salt and stevia.
Combine the egg with milk and beat until a foamy cocktail.
Mix all ingredients until smooth pancake dough and start baking pancakes in a frying pan greased with vegetable oil.
Place the finished pancakes under the lid like a tower, so they will be tastier.

Well, our corn pancakes are ready. Very tasty and healthy. Thanks to the content of corn flour, this dish is perfectly digestible, cleanses the body, and stimulates metabolic processes. Reduces cholesterol levels in the blood and has a beneficial effect on the functioning of the digestive system. Corn flour is actively used in the prevention of polio and epilepsy. Corn is credited with the properties of an excellent diuretic, which normalizes kidney function, and it is also believed that it normalizes heart function and inhibits the aging process in the body. These are the healthy rejuvenating pancakes we prepared for your family, to the delight of your neighbors, and to the envy of your neighbors. “I love to cook” wishes you health and Bon appetit! And be sure to try to cook

How to cook pancakes from corn flour with milk recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Cornmeal pancakes

Pancakes made from corn flour are golden and tender, and they can be served with all kinds of sauces and fillings: sweet and salty. They differ from ordinary ones in their rich and very pleasant corn aroma, since half of the dough for them consists of corn flour. Let's learn some recipes for making these amazing corn pancakes.

Pancakes made from corn flour with milk

vegetable oil – 4 tbsp. spoons;
corn flour - 5 tbsp. spoon;
vanilla sugar – 0.5 teaspoon;
baking powder - 2 teaspoons;
wheat flour – 5 tbsp. spoon;
milk – 375 ml;
egg – 2 pcs.;
sugar – 3 tbsp. spoons.

Beat the eggs and sugar thoroughly with a whisk, add corn and wheat flour, baking powder. Mix everything thoroughly, pour in warm milk, vegetable oil, cover the dough with a towel and leave to stand for 20 minutes at room temperature. After time has passed, take a frying pan, heat it up thoroughly and fry the corn pancakes on both sides in the manner we are accustomed to. Let's serve ready dish for dessert, stacked with sweet sauce!

Pancakes made from corn flour with kefir

corn flour – 400 g;
egg – 2 pcs.;
vegetable oil;
kefir – 1 l;
water – 0.5 tbsp.;
salt and sugar - to taste;
soda – 1 teaspoon;
lemon juice.

Pour homemade kefir into a deep bowl, break the eggs, add salt and sugar. Mix everything thoroughly, and then gradually add the sifted corn flour. Next, without ceasing to stir, pour in boiling water and throw in the extinguished lemon juice soda Knead a homogeneous liquid dough, cover it and leave for 20 minutes in a warm place.

Then bake the pancakes in a well-heated frying pan, greased with vegetable oil, on both sides. Serve corn pancakes with kefir hot with jam or sour cream.

Corn flour pancakes on water

boiled water – 400 ml;
corn flour – 100 g;
wheat flour – 100 g;
egg – 3 pcs.;
vegetable oil – 60 ml;
salt - a pinch;
sugar - to taste.

Sift cornmeal into a large bowl and stir in warm boiled water. Then pour in a little vegetable oil, add eggs, gradually add wheat flour, add a pinch of salt and sugar to taste. Mix the dough thoroughly until it reaches a homogeneous consistency, cover the top with a towel and leave to stand in a warm place for about fifteen minutes. After this, take a frying pan, heat it thoroughly, pour a little dough into a ladle, distributing it evenly over the entire surface, and bake the pancakes on both sides for several minutes. Then we put them in a pile on a plate, pour some jam on them and serve.

Recipe for pancakes made from corn flour with mineral water

mineral water – 500 ml;
corn flour – 200 g;
wheat flour – 200 g;
sugar – 2 tbsp. spoons;
egg – 3 pcs.;
vegetable oil – 3 tbsp. spoons;
salt - a pinch.

So, mix corn and wheat flour in a bowl, add sugar and salt to taste. Lightly beat the eggs separately with a mixer and pour the mixture into the flour, stirring. Next, dilute the mixture mineral water and stir everything thoroughly so that no lumps form. Then add vegetable oil, cover the dough with a towel and leave for exactly 1 hour in a warm place. After this, heat the frying pan over high heat and bake the corn pancakes, first for 2 minutes on one side and then on the other. Serve the pancakes hot, topping them with sour cream or any jam.

Corn pancakes or memories of banosh

Today I want to propose. In my opinion, interesting recipe corn pancakes.

It is interesting because we use only corn flour, that is, we do not add any other flour. I've tried making pancakes using cornmeal before. But in all recipes it was necessary to add 50 percent or more wheat flour. I was somehow not impressed - corn flavor was lost, and the pancakes turned out thicker than usual.

The corn pancakes that I want to offer you contain only corn flour.

The pancakes turn out golden and especially delicious. for lovers of hominy, polenta or banosh. (For those who don't know, these are all dishes made from cornmeal or grains that are popular in different countries).

I dedicated my corn pancakes to my dearly beloved banosh. What is banosh and what does it have to do with pancakes, a little later. First, let's bake corn pancakes, try it, it's very useful for new taste sensations.

Corn pancakes, products:

Corn flour – 200 ml
Milk – 1 glass, volume 250 ml
Eggs – 2 pcs.
Salt - a pinch
Sugar – 2-3 tsp
Refined vegetable oil – 2 tbsp. spoons

Corn pancakes - recipe

Lightly beat eggs with salt and sugar and salt, add vegetable oil
Sift corn flour into a separate bowl. I unexpectedly ran out of flour at the most inopportune time, but I had some cereal, which I successfully turned into excellent flour using a coffee grinder.
Add the egg-butter mixture to the flour and stir until smooth so that there are no lumps.
Add milk at room temperature. Mix everything well again.
Leave the dough to “rest” for 30-40 minutes (no less!).
We bake corn pancakes in a well-heated frying pan, which should be greased with vegetable oil before baking the first pancake. All subsequent pancakes do not require greasing the pan.
For a frying pan with a diameter of 17 cm, the consumption of pancake dough for one pancake is 50-55 ml. Corn pancakes turn out thicker than pancakes made with wheat flour, but this does not spoil them at all. The dough needs to be stirred all the time, for some reason the butter kept rising to the top, and I constantly stirred the dough
Turn the pancakes over when the edges begin to brown slightly and small holes appear on the entire surface of the pancake. We make sure not to overcook the pancakes in the pan, otherwise they will turn out tough and brittle.
Bake on the second side for 20-30 seconds. We do not reduce the fire.
Corn pancakes are ready.

The most delicious corn pancakes are pancakes straight from the frying pan, from the fire, as they say. Once they cool down, in my opinion, they lose their taste. I discovered this by accident.

Usually, my family whips up the pancakes right away and, as a rule, there is simply nothing left to cool. But this time I left a few pancakes for my niece to try. After a while, I tried the pancake, but the taste was not the same. Fortunately, I remembered about banosh.

Banosh is very popular Hutsul dish, – corn porridge, cooked with cream or sour cream. Served with feta cheese. cracklings or mushrooms. But he is good on his own. We tried banosh in the Carpathians, in a small restaurant. It was something! I couldn’t even dare to call this miracle, which simply melted in my mouth like porridge. We tried it so much that we later gave up on barbecue.

I remembered how much my niece liked the banosh and decided to steam the corn pancakes with sour cream in the microwave.

It turned out very tasty! I don’t even know what I liked more: hot pancakes from the frying pan or an improvised pancake banosh.

This is such an unusual and interesting Maslenitsa!

Cook with pleasure and subscribe to new recipes on the site!

Olga Andreeva writes:

Corn flour is healthy and has less calories than wheat flour. So these pancakes should also be tasty. and useful. In Moldova, we prepare mamalyga, a national dish, made from corn grits. Served with cheese and cracklings. I rarely make this dish. But my daughter works in a cafe, there National cuisine. And she learned to cook delicious mamalyga herself, serving it with pieces of meat, sour cream and feta cheese. Yummy! I haven’t heard about banosh. Thank you, Lena, it was interesting to read both the recipe for pancakes and about the banosh.

Mamalyga has been my favorite since I was a student; I studied with girls from Moldova, and they often cooked mamalyga. We tried it with feta cheese, with cracklings, and even fried in pieces in a frying pan in butter until crusty, and sprinkled with sugar. It was delicious!

Corn flour pancakes: recipe with photos

How to make pancakes from corn flour? We will describe the recipe for such products in this article.

Unlike regular pancakes, a dessert made from corn flour turns out golden and tender. You can serve it with any fillings and sauces (salty and sweet).

These pancakes have a very pleasant and rich corn flavor. So let's look at some recipes for making this delicacy together.

Corn flour pancakes: recipe with milk

There is more than one way to make pancakes using cornmeal. After all, you can make such culinary products with milk, kefir, and even using ordinary or mineral water.

So what ingredients do you need to purchase to get delicious pancakes made from cornmeal? The recipe for these products includes:

corn flour – 5 large spoons;
vanilla sugar – ½ dessert spoon;
baking powder - a couple of dessert spoons;
wheat flour – 5 large spoons;
not very fresh full fat milk– about 380 ml;
raw chicken egg – 2 pcs.;
fine sugar - 3 large spoons;
sea salt - a couple of pinches.

Preparing the base

How are cornmeal pancakes made? This recipe requires using a large bowl. You need to break the eggs into it, then add sugar and beat thoroughly with a whisk or fork. After this, you need to add salt, baking powder, vanilla sugar, wheat, and corn flour to the products.

After mixing everything thoroughly, add warm milk to the ingredients and refined oil. The resulting dough must be covered with a towel and left at room temperature for 20 minutes.

How are cornmeal pancakes fried? Recipes for preparing such products require the use regular frying pan. It should be warmed up thoroughly, and then pour in the oil and put a little batter. Products made from corn flour should be fried on both sides in the usual manner.

After preparing the pancakes, they should be thoroughly greased with butter.

Now you know how to make cornmeal pancakes. Recipes for such products should definitely be in your own cookbook. After all, making them is easy and simple, and the taste will not leave anyone indifferent.

Corn flour pancakes: recipes with photos

If you want to get more sour homemade pancakes, then it is recommended to cook them not with milk, but with kefir. The fermented milk drink will make the dessert very tasty and aromatic.

So, we need:

unflavored vegetable oil - about two large spoons;
corn flour – 400 g;
raw chicken egg – 2 pcs.;
thick fatty kefir – 1 l;
warm boiled water – ½ cup;
salt - a couple of pinches.

How to start making cornmeal pancakes? The dairy-free recipe calls for using a deep iron bowl. You need to pour all the kefir into it, and then heat it a little on the stove. Next in fermented milk drink you need to add table soda and extinguish it.

After the ingredients stop foaming, add beaten eggs, sugar, vegetable oil and salt. After mixing the ingredients, you need to pour corn flour into the same bowl. Having received a fairly thick base, it should be diluted with warm boiled water. Leave the dough in this form for ¼ hour.

Pancake frying process

How should you fry cornmeal pancakes? This recipe without yeast or milk requires the use of a cast iron skillet. It needs to be warmed up strongly with a couple of spoons of oil, and then put out the dough. Thin and large pancakes should be fried until they become golden brown. After that everything finished goods requires plenty of lubrication cooking oil and place in a pile on a flat plate.

Serving culinary products to the table

To make them even more tasty and satisfying, you can pour them with maple syrup, condensed milk or honey. By the way, some housewives prefer to use such products together with unsweetened sauces. It's also good to stuff them minced meat and rice, cottage cheese and herbs. Enjoy your meal!

Making delicious pancakes with sparkling water

Few people know that carbonated mineral water makes very tasty pancakes (from corn flour). The egg-free recipe is also not very popular among housewives. However, during the Great Christian Lent, such methods of preparing pancakes will be very useful. Let's look at the recipe in more detail.

So, we will need the following ingredients:

unflavored vegetable oil - about 4 large spoons;
corn flour – 200 g;
wheat flour – 200 g;
sparkling mineral water – 500 ml;
soda - dessert spoon incomplete;
fine sugar - 3 large spoons (add to taste);
salt - a couple of pinches.

As you can see, the presented recipe for lean homemade pancakes does not require the use of expensive and rare ingredients. For it we will need only simple and easily accessible products.

So, before you start frying pancakes, you need to knead the dough not too thick. To do this, pour carbonated water into a deep bowl. mineral water, and then immediately add table soda to it. This ingredient will combine with carbon dioxide and be thoroughly extinguished. If you use plain water, then the soda must be extinguished in advance with lemon juice or vinegar.

Having placed both ingredients in a bowl, you need to add a couple of pinches of salt, sugar and butter. Next, add wheat and corn flour to the same bowl. As a result, you should get a viscous base. To make it thinner, it is recommended to add a little more mineral water to it.

Heat treatment

Pancakes made from dough should be fried in sparkling water in exactly the same way as regular products. To do this on cast iron frying pan you need to pour a little oil and then heat it thoroughly. Next, you need to put the previously prepared dough into the bowl, using a large spoon or ladle.

So that you get a round, even and thin pancake, after laying out the dough, it is recommended to immediately tilt the pan in different directions. This will help the base spread.

Pancakes should be fried on both sides. In this case, you need to make sure that they are thoroughly browned.

After frying one product, it must be immediately removed from the pan and immediately greased with butter. As for the heated dishes, you need to place the next portion of dough into it, which should be fried exactly as described above.

Having prepared and greased all the pancakes, they must be placed in a stack on a flat plate and immediately placed on the table along with hot tea, coffee or other favorite drink. If desired, you can present condensed milk, some syrup, jam or regular honey. Enjoy your meal!

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What recipes have you tried? What are the difficulties, what doesn’t work? I, as an amateur in yesterday's past, will perfectly understand all the problems

Nastya, I tried only one recipe from this site (and damn it, I didn’t bookmark it) - it turned out, but it’s still a little different. My grandmother baked pancakes - thin, full of holes, they were soft all the time. But for me, according to her recipe and according to all the others, they turn out thick and like cola, hard, only a trash can can eat them. I also tried to do it with mineral water, while it was hot - nothing, but when it cooled down, they became sticky again! That's how crazy I am!

Anastasia, very delicious pancakes. I’ll definitely make it if necessary.

47 years old
Ukraine, Mukachevo - Barcelona

yfnfif77
Natasha, I have baked these recipes from the site more than once.

no complaints
The only thing I always do is this, regardless of the recipe - I wipe each pancake just removed from the frying pan with a stick of butter from the refrigerator. I put the next one on, lubricate the next one on top and so on.
Also, to prevent the edges of the pancakes from drying out, I cover the stack of pancakes with a plate of a larger diameter.
It turns out that I fried it, put it on a plate, brushed it with oil and covered it with a plate.

And further. And grandma definitely didn’t bake yeast pancakes? That’s why one of my grandmothers baked only yeast ones. I didn’t even know then that pancakes were different. But yeast ones stay soft longer.

If they turn out thick, the dough is obviously a bit thick. I personally sometimes make pancakes according to a recipe, and then I see that the dough spreads a little heavily in the pan, the pancakes are a bit thick, and I have to add milk straight into the already prepared pan. I like it when the dough is liquid. It spreads around the pan much easier this way

I'm sure you'll find YOUR pancake recipe!

Akilezna
Likochka, thank you
Come by if you have a chance, I'll be glad

28 years
Ukraine, Donetsk

Nastya, I promise to cook these pancakes next week. Just yesterday cornmeal took up residence in our house (hopefully not for long)
Thank you for the delicious and yum pancakes and photos!

Ginger girl
Hello, Alenka
I'm waiting and waiting
Thank you for your attention

28 years
Ukraine, Donetsk

Nastyusha, my mom and I already tried your recipe today! We loved the pancakes! They are so yellow, fragrant and bright taste corn. mmmm. Super! The only thing is that they were thicker regular pancakes and there were very few pimples, BUT I personally like thicker pancakes. and the pimples were not the most important thing. In general, I thank you very much for the recipe on behalf of my mom and me, of course

Sunny cornmeal pancakes

On this page you will find the following recipes:

Corn has been known to mankind for thousands of years. The ancient Mayan Indians made soup from the pollen of this plant, made huts from the stems and leaves, and ate the grains. Nowadays from corn different varieties make oil and starch, plastic and paper, popcorn and cornflakes, canned food and medications used in cosmetology.

They are widely used in many countries corn grits and flour. They make them national dishes mamaligu, banush, ugali, bake bread and flatbreads.

Pancakes made from corn flour are surprisingly tasty - aromatic, bright yellow in color, with an original grainy structure. They are prepared with water, kefir, milk, and yogurt. The recipe for making cornmeal pancakes is quite simple, and the result will pleasantly surprise your loved ones. Moreover, you can serve pancakes with... sweet filling, and with salty.

Corn pancakes - a simple recipe using water

Time required for preparation: 15-20 minutes.

Time required for preparation: 30-40 minutes.

Total time: 50-60 minutes.

Quantity: 10-20 pieces.

If you want the corn pancakes to be fluffy, then use slightly less water than indicated in the recipe.

Sift corn flour into a container and dilute with half a glass of water.

Pour vegetable oil into the mixture, then mix.

In a separate bowl, stir eggs with sugar and salt.

Mix eggs and corn flour.

Gradually add sifted wheat flour into the mixture, breaking up any lumps.

Advice. At this stage of preparation, you can adjust the thickness of future pancakes by adding the remaining water: thick dough will turn out fluffy, and thin dough will turn out thin.

We bake cornmeal pancakes in a well-heated frying pan with a thick bottom or non-stick coating.

Depending on the thickness of the dough, it can be thick and hearty pancakes or graceful thin pancakes. Serve hot with tea, coffee, favorite jam, melted butter or condensed milk.

Pancakes made from corn flour with milk

Pancakes made from corn flour and milk are tender and golden. Pleasant aroma And rich taste This pastry will be remembered for a long time.

Ingredients for cornmeal milk pancakes:

Preparation time: 10-15 minutes.

Time required for preparation: 30-50 minutes.

Total time: 40-60 minutes.

Quantity: 15-20 pieces.

Pancake recipe:

In a container, beat the eggs with salt and sugar with a whisk or fork.
Add sifted wheat and corn flour, vanillin, baking powder (soda), mix.
Heat the milk a little and add it to the egg-flour mixture, stirring constantly.
At the last stage, add oil and stir the dough again.
Cover the dish with a cloth or lid and place the mixture in a warm place for 15-20 minutes.
After the time has passed, mix the dough. We bake pancakes on both sides in a preheated frying pan without using oil.
Serve pancakes with your favorite filling or sauce, jam, honey, sour cream, melted butter.

The following recipe for corn pancakes involves the use of kefir. Baking from such dough always comes out fluffy, crumbly, beautiful in color, and with a pleasant aroma.

Preparation time: 10 minutes.

Time required for preparation: 30-40 minutes.

Total time: 40-50 minutes.

Quantity: 15-20 pieces.

Mix pre-sifted wheat and corn flour in a container.
Beat the eggs a little with sugar and salt.
We extinguish the soda with kefir.
Mix the eggs with kefir, and then pour the mixture into the flour.
Mix the ingredients until smooth.
Cover the bowl with the dough with a lid or cloth and leave in a warm place for 30 minutes.
Add oil to the mixture and stir.

Advice. Vegetable oil can be replaced with butter. melted in a water bath.

Bake pancakes in a heated frying pan without adding oil.
Serve the finished pancakes with sweet jam, sour cream, and other fillings.

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