1 cup milk (cup=240 ml)
200 ml cornmeal,
2 eggs,
3 tsp Sahara,
a pinch of salt,
2 tbsp vegetable oil.

Cornmeal is made from yellow corn, has a mass useful properties and is often used in cooking.
The nutritional properties of this flour are superior to wheat flour. Corn flour is considered the best among other similar products. It contains a huge amount of vitamins important for humans: PP, B, D, A, etc. In addition, it is rich in trace elements. It contains iron, calcium, phosphorus, potassium, magnesium.
Its most important value specifically for me is that it is gluten-free.
In the Dominican Republic, corn flour is more popular than wheat flour.
Tasty and healthy cornmeal can be finely or coarsely ground. The finely ground product is taken for baking. Coarse (coarse) flour is used for making bread.
Many are made from cornmeal. National dishes: porridge, hominy, polenta, ugali, banush, bulamik, traditional Mexican tortillas, etc. Well, I made Russian pancakes from this flour! It turned out very tasty and bright!

Ingredients:

1. Mix dry ingredients: cornmeal, sugar and salt.

2. In a separate bowl, beat the milk and eggs.

3. Pour the egg-milk mixture into the flour mixture. Mix well with a whisk.

5. Again, knead well 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.

6. Lubricate the hot pan 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.

7. As soon as holes appear on the pancake, and the edges are slightly browned - turn over! Fry for about 30 more seconds.

8. Since the pancakes are a little dry (features of cornmeal), we grease each pancake butter(optional).

9. Everything! Sunny, bright, very delicious pancakes cornmeal ready! It is best to serve them immediately while they are still hot, with honey, maple syrup, jam, condensed milk, or various jams, as I did!

From cornmeal? We will describe the recipe for such products in the presented article.

Unlike ordinary pancakes, cornmeal dessert turns out 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 cook pancakes using. After all, you can make such culinary products with milk, and with kefir, and even with ordinary or mineral water.

So what ingredients do you need to purchase to make cornmeal? This recipe includes:

  • corn flour - 5 large spoons;
  • vanilla sugar - ½ dessert spoon;
  • baking powder - a couple;
  • 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 and refined oil should be poured into the ingredients. The resulting dough must be covered with a towel and left at room temperature for 20 minutes.

Frying in a pan

How are cornmeal pancakes fried? Recipes for the preparation of such products require the use of a conventional frying pan. It should be warmed up well, and then pour in the oil and lay out a little batter. Fry products made from cornmeal should be on both sides in the usual way.

After cooking pancakes, they should be thoroughly greased with butter.

Serve to the table

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.

Knead the dough

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. 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 it. 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 it is required to generously grease with cooking oil and put on a flat plate in a pile.

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 carbonated mineral water produces very delicious pancakes(from cornmeal). 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.

Cooking the dough

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 water into a deep bowl. mineral water, and then immediately pour table soda to it. This ingredient will combine with carbon dioxide and extinguish well. If you are using plain water, then the soda must be repaid in advance 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.

In order for you to get a round, even, and 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.

Serve to the table

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, condensed milk, any syrup, jam or ordinary honey can be presented to the products. Enjoy your meal!

Pancakes made from cornmeal in milk - quick and tasty dish, which you can please your family not only for breakfast, but also for evening tea. Such pastries will be not only useful, but also very beautiful, thanks to their bright sunny color. These pancakes are in perfect harmony with honey, jam or condensed milk, and if you are not a fan of sweets, you can reduce the amount of sugar and serve the dish with sour cream or vegetable salsa. Today you will learn how to cook a dessert option that will be appreciated not only by adults, but also by children. Such pastries 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 tablespoons;
  • 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 delicate 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 beat the mass thoroughly until smooth.

Add salt, sugar and mix well to dissolve all the crystals. You can also use a mixer or whisk for this. Optionally, you can add vanilla sugar or any other flavoring, at your discretion.

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 odors. Stir so that the product is evenly distributed throughout the dough. You should get 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, accordingly, the pancakes will be thicker.

Place the pan on medium fire and warm up well. If you are not sure about the quality of your dishes, then at the initial stage, grease the bottom with a small amount of vegetable oil or lard. Pour a portion of the dough into the center of the hot pan using a ladle. Quickly spread it all over the bottom, rotating the dishes in a circle. Fry over moderate heat until golden brown on both sides.

Stack the cornmeal pancakes on a serving platter and serve for dessert. In separate saucers, you can put jam, honey, sour cream or condensed milk on the table, they go well with such pastries. Don't forget to brew fragrant tea or coffee. Happy drinking to 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 cornmeal - pancakes will be thinner and more tender.

  • It is desirable that all products used be at the same temperature - room temperature.
  • Various flavors or spices can be added to the dough: vanilla, cinnamon, poppy seeds, lemon or orange zest, cocoa, ginger.
  • To make pancakes, the flour must be sifted through a sieve, then the pastries will turn out more tender and airy.

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:
Get all the food out of the refrigerator in advance so that they are room temperature.

Break the eggs into a deep bowl, add salt and sugar, beat with a whisk until smooth.

Pour whey or milk into the egg mixture, mix, gradually add the sifted cornmeal (you can immediately mix it with the second flour and sift them together), kneading the 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 the pan over low heat for 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 glass
  • Baking powder or soda - 0.5 tsp
  • Flavorless sunflower oil - 2 tbsp. l.
  • Eggs - 2 pieces
  • Salt - a pinch
  • Vanilla, zest - optional.
  • If you are making a sweet version, 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.

Introduce eggs and salt, pour in mineral water in a thin stream, beat with a mixer until completely homogeneous and leave for half an hour on the kitchen table.

Heat a frying pan, brush with corn oil and bake the 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:
Break into a large bowl chicken eggs, add salt and pour 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;

Mix 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.