Corn pancakes - a favorite dish Slavic peoples. In honor of this dish, whole holidays are arranged. Maslenitsa is the holiday when housewives can boast of their special recipes making pancakes and all kinds of fillings. Let's try the recipe for pancakes in milk from cornmeal. The path of this recipe to us is long. In the distant South America 7 thousand years ago, the Indians began to cultivate corn, although many scientists claim that this culture is more than 10 thousand years old. Lost in search of India, Columbus discovered America and brought this wonderful plant to Europe, which gained popularity in European cuisine. After many years, corn reached our lands. Here are our resourceful housewives and came up with recipes from corn. We started using corn oil, grits and flour. This is how our recipe came about. corn pancakes. Let's get down to cooking so that there is something to brag about on the holiday of Maslenitsa.
Ingredients:
- 260 grams of cornmeal;
- 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 flour and mix with salt and stevia.
- Combine the egg with milk and beat until foamy.
- Mix all ingredients until homogeneous pancake dough and start baking pancakes in a frying pan greased with vegetable oil.
- Fold the finished pancakes under the lid with a turret, so they will be tastier.
Well, our corn pancakes are ready. Very tasty and healthy. Due to the content of corn flour, this dish is perfectly digested, cleanses the body, and stimulates metabolic processes. Reduces cholesterol levels in the blood and has a beneficial effect on the digestive system. Cornmeal is actively used in the prevention of polio and epilepsy. Corn is credited with the properties of an excellent diuretic, which normalizes the functioning of the kidneys, and it is also commonly believed that it normalizes the work of the heart and slows down the aging process in the body. Here we have prepared healthy rejuvenating pancakes for the joy of the family, for the envy of the neighbors. "I love to cook" wishes you good health and Bon appetit! And be sure to try to cook
Pancakes made from cornmeal in milk are tender, yellowish and fragrant, with a characteristic taste. They can be served at the table instead of bread, to soups, and also to wrap all kinds of fillings in them. Great minced meat, overcooked with onions, as well as braised cabbage, salted cottage cheese with greens or just a piece of feta. Sweet lovers drizzle corn pancakes with mint or citrus syrup stuffed with bananas chocolate paste and other additives to your liking.
Total cooking time: 15 minutes
Cooking time: 35 minutes
Output: 11 pieces
Ingredients
- fine cornmeal 200 g
- salt 1 tbsp.
- sugar 1 tbsp. l.
- chicken eggs 2 pcs.
- 2.5% milk 200 ml
- 1% kefir 200 ml
- baking powder 0.5 tsp
- refined sunflower oil 2 tbsp. l.
Cooking
First I measure right amount corn flour and sift it through a sieve. Density is different for everyone, so it is better to use a kitchen scale. The flour should be of the finest grinding, it is best suited for pancakes, they do not tear and turn over easily. And one more important point- if the pack has been stored for a long time and in a humid environment, then products made from cornmeal will certainly taste bitter, so make sure that the product is fresh.
I add a pinch of salt and a little sugar to the flour, pour in kefir, stir with a whisk.
It turns out a “wet” crumb, completely non-sticky to the hands.
Separately, beat the eggs with milk using a whisk. Gradually pour in the egg-milk mixture, continuing to stir.
I add baking powder and vegetable oil. Stir and let stand for 10 minutes room temperature. If during this time the dough swells a lot and is thick, you can add a little more milk (I did not add). The consistency should be liquid and homogeneous.
I heat the pan well, grease it with a brush dipped in vegetable oil. I bake pancakes on both sides, over medium heat. Do not strive to make the pancakes too thin, otherwise they will be difficult to turn over. Let them be a little thicker than the usual wheat pancakes.
I brush hot cornmeal pancakes with butter and pile them up. Due to the addition of kefir, they are soft, tender and porous, but still dry quickly, so they need to be stored under cling film, and even better, serve immediately after cooking, while still warm.
You can combine with almost all the fillings that you usually use for wheat pancakes the main thing is that you enjoy it. Someone will like the combination with salty cheese, others - with honey and berries.
Hurry and brew your tea while the corn pancakes are still warm, and enjoy your meal!
Ingredients:
- 1 cup milk (cup=240 ml)
- 200 ml cornmeal,
- 2 eggs,
- 3 tsp Sahara,
- a pinch of salt,
- 2 tbsp vegetable oil.
Cooking:
Mix dry ingredients: cornmeal, sugar and salt.
Whisk milk and eggs in a separate bowl.
Pour the egg-milk mixture into the flour mixture. Mix well with a whisk.
Mix well again with a whisk and leave the dough to stand for 30 minutes. The dough should not be thick, but rather liquid, just like a pancake. If it seems to you that the dough is thick, add a little milk, add gradually, by a tablespoon, so as not to overdo it.
Lubricate the hot frying pan with vegetable oil. I bake such pancakes in a small frying pan, but you can use any, it just seems to me that a small diameter frying pan is ideal for such a dough. Pour the dough into the pan and quickly and evenly distribute it over the surface. Fry for about 1 minute.
As soon as holes appear on the pancake, and the edges are slightly browned - turn over! Fry for about 30 more seconds.
Since the pancakes turn out a little dry (features of cornmeal), grease each pancake with butter (optional).
Ingredients:
- 2.5 cups milk (you can use whey)
- egg 2 pcs.
- cornmeal 1 cup
- 1/2 cup flour (rice/wheat)
- vegetable oil 2 tbsp.
- salt 1 pinch
- sugar (to taste)
Cooking:
Remove all food from the refrigerator in advance so that they are at room temperature.
Break the eggs into a deep bowl, add salt and sugar, beat with a whisk until smooth.
Pour in egg mixture whey or milk, mix, add gradually sifted cornmeal (you can immediately mix it with the second flour and sift them together), kneading pancake dough without lumps.
Pour vegetable oil into the dough, mix it.
Ingredients:
- milk 320 ml
- egg 2 pcs.
- cornmeal 100 g
- vegetable oil 3 tbsp. l.
- salt 1 pinch
- sugar 1 tsp
- butter 25 g
- wheat flour 100 g
Cooking:
Beat eggs with sugar and salt, add cornmeal, pour in milk, stir, add flour, mix thoroughly.
Leave to rest for 40 minutes. Add vegetable oil.
Bake pancakes on both sides, grease each pancake with butter.
Ingredients:
- Corn flour 300 g
- Chicken egg 3 pcs.
- Butter 30 g
- Granulated sugar 3 tsp
- Salt 1 chip.
- Milk 500 ml
- Olive oil 3 tbsp. l.
Cooking:
Cooking dough. It is important that milk and eggs are at room temperature. We mix them with a mixer and gradually add the sifted cornmeal, salt and sugar. You can put more sugar if you need more sweet pancakes. Melt a piece of butter and also send it to the dough, mixing with a mixer. The dough should be of the consistency liquid kefir. Let the test rest for half an hour.
Heat up the pan for small fire 2-3 minutes. The main thing: we start baking in a well-heated pan and greased olive oil right before pouring the dough. Then the first pancake will never be lumpy! Before each pancake, grease the pan. We bake thin pancakes!
If desired, grease each pancake with butter. It is especially important to do this if pancakes, like ours, are made from cornmeal, otherwise they will quickly become stale. The edges are lacy and crispy.
Ingredients:
- Corn flour (finely ground) - 1 cup
- Milk - 1 glass
- Any fermented milk product(yogurt, kefir, fermented baked milk) - 1 cup
- Baking powder or soda - 0.5 tsp
- Flavorless sunflower oil - 2 tbsp. l.
- Eggs - 2 pieces
- Salt - a pinch
- Vanilla, zest - optional.
- If you do sweet option- You can add a couple of tablespoons of sugar.
Cooking:
Sift the flour, add salt, vanilla, sugar (if using) to it.
Pour a fermented milk product into the flour (in my case, yogurt).
Add zest if desired.
Whisk the eggs with a whisk or a mixer.
In the meantime, heat up our glass of milk until hot.
In a thin stream, we introduce milk into the eggs, stirring thoroughly.
Pour the baking powder / soda into the corn-sour-milk mixture.
Pour in the egg-milk mixture.
It turns out the usual pancake consistency batter.
Stir in vegetable oil
We fry pancakes as usual. I always lightly grease the pan before the first pancake.
Ingredients:
- cornmeal - 375 g
- sparkling water - 250 ml
- wheat flour - 125 g
- milk 1.5% - 250 ml
- eggs - 2 pcs
- corn oil - 2 tbsp
- salt - 1/2 tsp
Cooking:
Combine both types of flour together, sift through a kitchen sieve and pour into milk at room temperature.
Add eggs and salt, pour in a thin stream mineral water, beat with a mixer until completely homogeneous and leave for half an hour on the kitchen table.
Heat a frying pan, grease corn oil and bake pancakes for 1.5 minutes on each side.
Put on a serving dish and serve hot with liquid hot sauce or mayonnaise.
Ingredients:
- water - 750 ml;
- a glass of corn flour;
- wheat flour - 1 cup;
- two eggs;
- vegetable oil - 100 ml;
- 1 small spoon of starch powder;
- a pinch of baking soda;
- 1 teaspoon of table salt.
Cooking:
In a large bowl, break chicken eggs, add salt and add granulated sugar;
We beat everything well, this process can be done with a whisk or a mixer;
Beat everything again with a whisk or a mixer. A cap of foam should form on top;
Mixing wheat flour with starch and baking soda. Sift this dry mixture into a mass of water and eggs;
Stir with a mixer or blender. It is important to get a uniform mass without lumps;
After that, add vegetable oil and stir again;
Leave the dough to infuse for about 20 minutes, during this period the flour will swell a little and the mixture will become thicker;
Lubricate the surface of the pan with vegetable oil and place on fire;
Pour the dough onto the surface and distribute;
Fry each side for 2 minutes and put on a plate;
Ready pancakes can be greased with butter or sour cream. You can also add jam, sugar or honey, or wrap any filling.
How to cook pancakes from cornmeal in milk recipe - a complete description of the preparation, so that the dish turns out to be very tasty and original.
Pancakes made from cornmeal
Pancakes made from cornmeal are golden and tender, and they can be served with all sorts of sauces and toppings: sweet and salty. They differ from the usual ones in a rich and very pleasant corn aroma, since the dough for them is half made up of corn flour. Let's find out with you some recipes for preparing these amazing corn pancakes.
Milk corn pancakes
- vegetable oil - 4 tbsp. spoons;
- cornmeal - 5 tbsp. spoons;
- vanilla sugar - 0.5 tsp;
- baking powder - 2 teaspoons;
- wheat flour - 5 tbsp. spoons;
- milk - 375 ml;
- egg - 2 pcs.;
- sugar - 3 tbsp. spoons.
Beat eggs and sugar well 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 a while, we take a frying pan, heat it up well and fry the corn pancakes on both sides in the usual way. Serve ready meal for dessert, stacked in a pile, with sweet sauce!
Pancakes from cornmeal on 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 eggs, throw in salt and sugar. Mix everything well, and then gradually add the sifted cornmeal. Further, without ceasing to interfere, pour in boiling water and throw the extinguished lemon juice soda. Knead a homogeneous liquidish dough, cover it and leave it for 20 minutes in a warm place.
Then we bake pancakes in a well-heated pan, greased with vegetable oil, on both sides. Serve corn pancakes on kefir hot with jam or sour cream.
Pancakes from cornmeal on the water
- boiled water - 400 ml;
- cornmeal - 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 dilute with warm boiled water. Then pour in a little vegetable oil, add eggs, gradually add wheat flour, throw a pinch of salt and sugar to taste. Mix the dough thoroughly until a homogeneous consistency is obtained, cover with a towel on top and leave to stand in a warm place for about fifteen minutes. After that, we take a frying pan, warm it up well, pour a little dough with a ladle, evenly distributing it over the entire surface, and bake pancakes on both sides for several minutes. Then put them on a plate in a pile, pour over the jam and serve.
Recipe for cornmeal pancakes 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. Beat the eggs separately with a mixer and pour the mass into the flour, stirring. Next, dilute the batch mineral water and mix everything well 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 that, heat the pan over high heat and bake the corn pancakes, first for 2 minutes on one side, and then on the other. We serve pancakes on the table hot, watering them with sour cream or any jam.
Corn pancakes or banosh memories
Today I want to propose. In my opinion, interesting recipe corn pancakes.
It is interesting in that we use only corn flour in it, that is, we do not add any other. I have tried making pancakes with cornmeal before. But in all recipes, it was still necessary to add 50 percent or more of wheat flour. Somehow I wasn't impressed... corn flavor was lost, and the pancakes turned out thicker than usual.
The corn pancakes that I want to offer you contain only cornmeal.
Pancakes turn out golden, tasty, especially. for lovers of hominy, polenta or banosh. (For those who are not in the know, these are all dishes made from cornmeal or grits, 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, 250 ml
- Eggs - 2 pcs.
- Salt - a pinch
- Sugar - 2-3 tsp
- Refined vegetable oil - 2 tbsp. spoons
Corn pancakes - recipe
- Beat eggs lightly with salt and sugar and salt, add vegetable oil
- Sift cornmeal into a separate bowl. My flour suddenly ran out at the most inopportune time, but there was 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 (at least!).
- We bake corn pancakes in a well-heated pan, which must be greased with vegetable oil before baking the first pancake. All subsequent pancakes do not require lubrication of 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 are thicker than wheat flour pancakes, but this does not spoil them at all.
- We 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 “overexpose” 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 pan, from the fire, as they say. Cooling down, in my opinion, they lose their taste. I found this out by accident.
Usually, my family sweeps pancakes right away and, as a rule, there is simply nothing to cool down. But this time I left a few pancakes for my niece to try. After a while, I tried a pancake, but the taste was not the same. Fortunately, I remembered the banosha.
Banosh is very popular Hutsul dish, – corn porridge cooked on cream or sour cream. Served with cheese. cracklings or mushrooms. But he's good on his own. We tried banosh in the Carpathians, in a small restaurant. It was something! Even the language did not turn to call this miracle, just melting in your mouth porridge. They tried it so much that they later abandoned the barbecue.
I remembered how my nephew liked banosh and decided to cook 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 a frying pan or an impromptu pancake banosh.Here is such an unusual and interesting Maslenitsa!
Cook with pleasure and subscribe to new site recipes!
Olga Andreeva says:
Cornmeal is also healthy, less high-calorie than wheat flour. So these pancakes must be delicious. and helpful. In Moldova, we cook hominy, 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 how to cook delicious hominy herself, serving it with pieces of meat, sour cream and cheese. Yummy! Haven't heard of the banana. Thank you, Lena, it was interesting to read both the recipe for pancakes and about banosh.
Hominy is my love since I was a student, I studied with girls from Moldova, well, they cooked hominy often. We tried it with cheese, and with cracklings, and even fried in pieces in a pan in butter until crusty, and sprinkled with sugar. That was delicious!
Corn flour pancakes: recipe with photo
How to make cornmeal pancakes? We will describe the recipe for such products in the presented article.
Unlike regular pancakes, dessert made from cornmeal is golden and tender. You can serve it to the table 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: milk recipe
There is more than one way to make pancakes using cornmeal. After all, you can make such culinary products with milk, and with kefir, and even with the use of ordinary or mineral water.
So what ingredients do you need to purchase to get delicious pancakes from cornmeal? This recipe 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 fat milk- about 380 ml;
- raw chicken egg - 2 pcs.;
- fine sugar - 3 large spoons;
- sea salt - a couple of pinches.
Base preparation
How are cornmeal pancakes made? The recipe for such products requires the use of a large bowl. It is necessary to break the eggs into it, and then add sugar and beat well with a whisk or fork. After that, you need to add salt, baking powder, vanilla sugar, wheat, and corn flour to the products.
After mixing everything thoroughly, warm milk should be poured into 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 the preparation of such products require the use of regular frying pan. It should be warmed up well, and then pour in the oil and put a little liquid dough. Fry products made from cornmeal should be on both sides in the usual way.
After cooking pancakes, they should be thoroughly greased with butter.
Now you know how cornmeal pancakes are made. Recipes for such products should be kept 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. A fermented milk drink will make the dessert very tasty and fragrant.
So, we need:
- vegetable oil without aroma - about two large spoons;
- corn flour - 400 g;
- raw chicken egg - 2 pcs.;
- thick fat kefir - 1 l;
- boiled warm water - ½ cup;
- salt - a couple of pinches.
How to start making cornmeal pancakes? The recipe without milk involves the use of an iron deep bowl. It is necessary to pour all the kefir into it, and then warm it up a little on the stove. Next in fermented milk drink you need to add table soda and extinguish it.
After the ingredients stop foaming, beaten eggs, sugar, vegetable oil and salt must be added to them. After mixing the components, you need to pour cornmeal into the same bowl. Having received a rather thick base, it should be diluted with warm boiled water. In this form, the dough must be left for ¼ hours.
Pancake frying process
How should you fry cornmeal pancakes? A recipe without yeast and milk requires the use of a cast iron skillet. It must be strongly heated together with a couple of tablespoons of oil, and then lay out the dough. Fry thin and large pancakes until they become rosy. After that everything finished goods needs a lot of lubrication cooking oil and place on a flat plate.
Serving culinary products to the table
To make them even more tasty and satisfying, they can be doused with wedge syrup, condensed milk or honey. By the way, some housewives prefer to use such products along with unsweetened sauces. It's also good to stuff them minced meat and rice, cottage cheese and herbs. Enjoy your meal!
We make delicious pancakes on sparkling water
Few people know that very tasty pancakes (from cornmeal) are obtained on carbonated mineral water. The recipe without eggs is also not very popular among housewives. However, during the Great Christian Lent, such methods of making pancakes will come in handy. Consider the recipe in more detail.
So, we need the following ingredients:
- vegetable oil without aroma - about 4 large spoons;
- corn flour - 200 g;
- wheat flour - 200 g;
- sparkling mineral water - 500 ml;
- soda - an incomplete dessert spoon;
- 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 him, we need only simple and easily accessible products.
So, before you start frying pancakes, you need to knead a not too thick dough. To do this, pour carbonated mineral water into a deep bowl, and then immediately pour table soda into it. This ingredient will combine with carbon dioxide and extinguish well. If you are using plain water, then the soda must be quenched in advance with lemon juice or vinegar.
Putting both ingredients in a bowl, you need to add a couple of pinches of salt, sugar and butter to them. In the future, wheat and corn flour should be poured into 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
Fry dough pancakes in sparkling water in exactly the same way as regular products. For this on cast iron pan you need to pour a little oil, and then warm it up well. In the future, it is required to lay out the previously prepared dough in the dishes, using a large spoon or a ladle for this.
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 spread the base.
Pancakes should be fried on both sides. At the same time, you need to make sure that they are well browned.
After frying one product, it must be immediately removed from the pan and immediately greased with butter. As for the heated dishes, it is necessary to place the next portion of the dough in it, which should be fried in exactly the same way as described above.
Having prepared and oiled all the pancakes, they must be stacked on a flat plate and immediately put on the table along with hot tea, coffee or another favorite drink. If desired, products can be presented with condensed milk, any syrup, jam or ordinary honey. Enjoy your meal!
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What recipes have you tried? What are the difficulties, what does not 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 then, damn it, I didn’t bookmark it) - it turned out, but it’s still a little different. My grandmother baked pancakes - thin, all in holes, they were soft all the time. And with me, according to her recipe, 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 they are hot - nothing, but they cool down, they become kolya again! That's the kind of pancake I am!
Anastasia, very delicious pancakes. I'll be sure to prepare it just in case.
47 years old
Ukraine, Mukachevo - Barcelona
yfnfif77
Natasha, I have baked more than once according to these recipes from the site.
no complaints
The only thing I always do is, regardless of the recipe - I wipe each pancake freshly removed from the pan with a block of butter from the refrigerator. I put the next one, I grease the next one from above and so on.
And also, so that the edges of the pancakes do not dry out, I cover the pancake stack with a plate of a larger diameter.
It turns out that she fried it, put it on a plate, greased it with oil on top, covered it with a plate.
And further. 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 can be different. Yeast ones stay soft longer.
Thick if obtained, the dough is obviously thick. I personally sometimes make pancakes according to the recipe, and then I look - the dough is hard to spread in the pan, the pancakes are thick - and I have to add milk directly to the finished one. I love when the dough is liquid. It spreads much more easily across the pan.
I'm sure you'll find YOUR pancake recipe!
Akilezhna
Liko, thank you
Come on in I'll be glad
28 years
Ukraine, Donetsk
Nastya, I promise to cook these pancakes next week. Just yesterday, cornmeal settled in our house (hopefully not for long).
Thanks for the delicious and yummy pancakes and pics!
ginger girl
Hello, Alenka
I'm waiting
Thank you for your attention
28 years
Ukraine, Donetsk
Nastya, my mom and I tried your recipe today! We loved the pancakes! They are so yellow, fragrant and bright taste corn. mmmm. Super! The only thing is 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 mother 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 Mayans 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 butter and starch, plastic and paper, popcorn and cornflakes, canned food and medications used in cosmetology.
In many countries, it is widely used corn grits and flour. Of them are made national dishes hominy, banush, ugali, they bake bread and cakes.
Pancakes made from cornmeal are surprisingly tasty - fragrant, bright yellow in color, with an original granular structure. They are prepared on water, kefir, milk, curdled milk. The recipe for making pancakes from cornmeal is quite simple, and the result will pleasantly surprise your loved ones. Moreover, you can serve pancakes to the table as sweet stuffing, and with salt.
Corn pancakes - a simple recipe on the water
Time required for preparation: 15-20 minutes.
Time required for cooking: 30-40 minutes.
Total time: 50-60 minutes.
Quantity: 10-20 pieces.
If you want corn pancakes to be fluffy, then take a little less water than indicated in the recipe.
Sift the cornmeal into a bowl 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 cornmeal.
Gradually add the sifted wheat flour to the mixture, breaking up the lumps.
Advice. At this stage of cooking, you can adjust the thickness of future pancakes by adding the rest of the water: thick dough will turn out fluffy, and thin dough will turn out thin.
We bake pancakes from cornmeal in a well-heated pan with a thick bottom or non-stick coating.
Depending on the density of the dough, it can be thick and hearty pancakes or graceful thin pancakes. Serve hot with tea, coffee, favorite jam, ghee or condensed milk.
Milk corn pancakes
Tender and golden pancakes are obtained from cornmeal in milk. 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.
Recipe for pancakes:
- In a bowl, beat eggs with salt and sugar with a whisk or fork.
- Add sifted wheat and corn flour, vanillin, baking powder (soda), mix.
- Warm the milk a little and add 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 heat for 15-20 minutes.
- After the time has elapsed, mix the dough. We bake pancakes on both sides in a preheated 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 a dough always comes out lush, crumbly, beautiful color, 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 the pre-sifted wheat and corn flour in a bowl.
- Whisk the eggs a little with sugar and salt.
- We extinguish soda with kefir.
- Mix the eggs with kefir, and then pour the mixture into the flour.
- Mix the ingredients until a homogeneous mass is obtained.
- Cover the dish with the dough with a lid or cloth and leave warm for 30 minutes.
- Add oil to the mixture and stir.
Advice. Vegetable oil can be replaced with butter. melted in a water bath.
- We bake pancakes in a heated pan without adding oil.
- Ready-made pancakes are served with sweet jam, sour cream, and other toppings.
Cook with us by video:
Today we will consider a recipe for a cake with sour cream cakes and the most delicate cream cheese cream. We will not need eggs in this recipe. If you want to demonstrate.
Super chocolate cake without using eggs There are countless recipes for chocolate cakes, but today we will prepare a lean chocolate cake.
Hard to imagine birthday cake or a set of cakes without cream. The basis for most creams is butter which makes them greasy and harmful to the body.
Many have already heard about the raw food diet - what this philosophy is, why it is needed and how it is useful. And even those housewives who do not adhere to a raw food diet all the time.
Usually, vegetable-based cakes and pies are perceived with little enthusiasm due to the preconceived notion that they are boring, tasteless and nothing special about them. But.
On this page you will find the following recipes: Recipe: Homemade cornbread without wheat flour, with the addition of rice Recipe in a slow cooker: Delicious cornbread.
Corn flour pancakes are delicious! 😉 You can bake them on water, milk, curdled milk, kefir or other sour-milk product.
My friend Dasha supplied me different types flour! 😀 Thanks to her, I bake and, ... and now here are pancakes! 😀
Cornmeal kind of reminds me of semolina- color, texture, properties and even a little taste. It is pleasant to work with her, but you need to adapt as, in fact, to any other.
So, for example, its ability to swell makes the dough thicker some time after kneading. But this type of flour can also have different gluten, like wheat. Therefore, you need to be guided by the situation 😉
Today I again propose to cook savory pancakes because I like only those. But if you can't imagine this delicacy without sugar, everything is as easy as shelling pears - add it as much as your soul (or other part of the body) desires! 😀
Ingredients:
- eggs - 2 pieces
- water - 750 ml
- sunflower oil - 4 tbsp.
- premium wheat flour - 1.5 cups
- cornmeal - 0.5 cups
- starch - 1 tsp
- soda - 0.5 tsp
- salt - 1 tsp
Cooking:
Eggs combined with salt. You can also add sugar at this stage if you like sweet pancakes. 
Whisk and pour water. I took boiled at room temperature. 
Whisk everything together with a whisk from a blender. It turned out a nice foam cap;) 
Sifted wheat flour premium along with starch and soda. 
Then I added the sifted cornmeal. 
Beat until smooth, pour in sunflower oil. I took fragrant, but you can use and purified. 
Stirred again. 
I left the dough for 20-30 minutes to infuse. During this time, it will become a little thicker, because. cornmeal swells. 
I fried it in a well-heated pan, dripping a little oil before each pancake. But this is not necessary - you can use oil only before the first pancake. 
Fried, as usual, on both sides. 
Pancakes are very tasty! They are good both hot and cold;) 
And you can serve them with anything - condensed milk, jam, sour cream, cheese, sausage...) Or stuff them with any sweet or savory filling! 
I filed with raspberry jam and freshly brewed black tea...
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