How to make pancakes from cornmeal. Corn pancakes with milk

Probably, few housewives know that pancake dough can be made from cornmeal. Ready-made pancakes from it are ruddy with a crispy crust. In addition, this flour has an increased level useful substances, it contains zinc, manganese, phosphorus, vitamins A, B, PP and many other useful components.

Basic Recipe

Cooking pancakes from cornmeal in milk like this:

Diet pancakes made from cornmeal on the water

We will prepare from the following components:

• 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.

The cooking process will take 1 hour.

Calorie content - 195 kcal.

Let's start cooking:

1. Break into a large bowl chicken eggs add salt and sprinkle granulated sugar;
2. We beat everything well, this process can be done with a whisk or a mixer;
3. After that, you can pour water. It is recommended to use boiled water room temperature;
4. Beat everything again with a whisk or a mixer. A cap of foam should form on top;
5. Mixing wheat flour with starch and baking soda. Sift this dry mixture into a mass of water and eggs;
6. Next, sift the cornmeal;
7. Stir with a mixer or blender. It is important to get a uniform mass without lumps;
8. After that, add vegetable oil and stir again;
9. Leave the dough to infuse for about 20 minutes, during this period the flour will swell a little and the mixture will become thicker;
10. Grease the surface of the pan vegetable oil and put on the fire;
11. Pour the dough onto the surface and distribute;
12. Fry each side for 2 minutes and put on a plate;
13. Ready-made pancakes can be greased butter or sour cream. You can also add jam, sugar or honey, or wrap any filling.

Read how to cook - tasty and unusual dish perfect for a Sunday lunch.

Delicate and hearty puree soup with leek will appeal to real gourmets. Try to cook it.

Take note of the flank beef recipe - it will work.

Corn pancakes on kefir

For cooking, you will need products from the following list:

• 400 grams of cornmeal;
• two eggs;
• 1 liter of kefir or curdled milk;
• half a glass of hot water;
• 130 grams of granulated sugar;
• a pinch of baking soda;
• a couple of drops of lemon juice;
• a small piece of unsalted lard.

Calorie content - 210 kcal.

Culinary process:

1. Pour kefir into a deep container;
2. We break chicken eggs and spread to kefir, stir well with a spatula;
3. Next, add a pinch of salt and pour sugar;
4. Stir well with a whisk until a homogeneous consistency is formed, it is important that there are no lumps;
5. The next step is to fill hot water. You need to pour boiling water in parts, while be sure to stir everything;
6. At the end, extinguish the baking soda with lemon juice and add to the dough;
7. We leave the dough to stand for 30 minutes, during this period all the lumps will disperse;
8. We heat a frying pan with a thick bottom and grease with a piece of lard;
9. Pour the dough onto the heated surface of the pan and leave to fry;
10. Pancakes should be cooked for 2 minutes on each side;
11. Posting thin pancakes on a flat plate
12. Openwork pancakes can be immediately lubricated with oil. They will also go well with cream, condensed milk, honey, jam and any jam. If desired, you can wrap any filling in them.

Cooking pancakes on a mineral water

What we need:

• 500 ml of mineral water;
• about a glass of cornmeal;
• wheat flour - 200 ml;
• 60 grams of granulated sugar;
• three eggs;
• a pinch of salt;
• 80 ml vegetable oil.

Calorie content - 198 kcal.

How to make pancakes from cornmeal on mineral water:

1. Pour wheat flour into a cup, pour in non-corn flour;
2. Add salt and a little granulated sugar to the dry ingredients, to your taste;
3. In a separate bowl, break the eggs and beat well with a mixer until foam appears;
4. Next, pour the eggs into the flour mixture in parts;
5. Mix well the dry mixture with beaten eggs;
6. Then we start to dilute everything mineral water, while do not forget to mix everything with a whisk;
7. Stir very carefully so that there are no lumps left in the dough;
8. At the end, add vegetable oil and stir again;
9. Cover the container with the dough with a towel and leave to stand for 30 minutes;
10. We smear the speed with oil and warm it up;
11. Pour on a heated surface batter and set to fry;
12. Cook the pancake for 2 minutes on each side;
13. Carefully remove the pancake with a spatula and proceed to cooking the next ones;
14. Ready-made pancakes can be greased with butter or cream;
15. If you like sweets, then you can sprinkle with sugar, pour over jam, condensed milk or honey;
16. If desired, you can wrap any filling in them - from vegetables, fruits, meat, liver, cottage cheese.

Recipe for corn flour pancakes

For cooking, you will need the following components:

• milk - 400 ml;
• 2 eggs;
• 200 grams of corn starch;
• 60 grams of sugar;
• 2 large spoons of olive oil;
• table salt to your taste;
• pork fat for lubrication - a small piece.

It will take 1-1.5 hours to prepare.

Calorie content - 185 kcal.

How to do:

1. Break eggs into a deep bowl, add sugar and salt;
2. Beat all the ingredients well with a whisk or mixer. The result should be a lush mass with foam on the surface;
3. Next, with the help of a spoon, we begin to fill in the cornstarch, we introduce it in parts;
4. In the process of pouring, do not forget to mix everything so that large lumps do not form;
5. In the process of stirring, dilute the mass with milk, also pour it in portions;
6. After full infusion of milk, carefully stir with a whisk until smooth;
7. We leave to stand for a while (20-30 minutes), during this period all the lumps will disperse and the dough will thicken;
8. Next, pour in the oil and mix;
9. We put a brazier with a thick bottom on the fire and warm it up;
10. Lubricate the hot surface with lard;
11. Pour batter, level it over the entire surface and leave to cook;
12. Fry each side for 2-3 minutes no more;
13. We remove the pancake with a spatula and proceed to cooking the rest of the pancakes;
14. Ready-made pancakes will go well with sour cream, jam, condensed milk, fruit syrup or natural honey.

Custard pancakes

For cooking, we will need the ingredients from the list below:

• corn flour - 100 grams;
• half a glass of wheat flour;
• pasteurized milk - 2 cups;
• low-fat cream - 50 grams;
• fast acting yeast - 10 grams;
• vegetable oil - 3 tablespoons;
• egg - 1 piece;
• granulated sugar - 2 large spoons;
• 60 grams of butter.

It will take 1.5 hours to prepare.

Calorie content - 245 kcal.

How to do it right custard pancakes on cornmeal:

1. Pour a glass of milk into a saucepan, put on fire and bring to a boil;
2. Pour corn flour into a cup, pour it with hot milk, stir, close the lid and leave to infuse;
3. We warm the remaining milk to a warm state, pour dry yeast into it and leave to stand for 20 minutes;
4. Pour the yeast into the cooled mixture of cornmeal with milk and stir well;
5. Next, pour wheat flour, mix thoroughly and leave to stand for 15 minutes;
6. We break the egg, separate the protein and yolk;
7. Grind the yolk well with sugar, and beat the protein thoroughly;
8. We introduce the yolk with sugar into the dough, then the protein and cream;
9. Mix everything quickly until smooth. Leave to stand under the lid for another 15 minutes;
10. Lubricate the pan with oil and set to warm up;
11. Pour the dough onto a hot surface, level it with a spoon;
12. Fry each side for 3 minutes;
13. We remove the finished pancakes with a spatula;
14. Lubricate each pancake with butter and stack in the form of a pile;
15. Serve together with sour cream and sugar. If desired, you can grease with honey or fruit syrup.

Pancakes prepared according to these recipes are not only delicious, but also very healthy. They may differ slightly from the traditional Russian treat, but you will still enjoy them. Additionally, they can be lubricated with oil or wrapped in your favorite stuffing. They can be a great breakfast as they are easy to pair with tea, coffee or milk.

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

2018-02-11 Marina Vykhodtseva

Grade
prescription

7900

Time
(min)

servings
(people)

In 100 grams ready meal

6 gr.

12 gr.

carbohydrates

21 gr.

216 kcal.

Option 1: Classic corn pancakes with milk

AT original recipe pancakes are made from whole cornmeal cow's milk. For kneading, it is convenient to use a regular whisk. You can take an electric mixer. You will also need eggs. If they are very large, then one is enough. For baking pancakes, you need a good frying pan with a flat and preferably a thick bottom.

Ingredients:

• 0.1 kg of cornmeal;
• 0.2 l of milk;
• a couple of eggs;
• 2 tsp Sahara;
• 10 ml sunflower oils;
• 30 g butter.

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

We start with eggs. We break them into a bowl. Add salt and sugar. No need to put more of it, otherwise the pancakes will burn quickly. Whisk the eggs well with a whisk so that there are no protein clots left.

We pour milk. Well, if it is at room temperature. Shake together with eggs until smooth, then add 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. Cornmeal should swell.

Pour in half a spoonful of vegetable oil, stir again. Immediately put the pan on the stove. Be sure to lubricate, the first time this must be done. Further pancakes should not stick.

As soon as the pan is hot, with stirring movements we collect the dough in a ladle, pour it out and shake it so that it spreads evenly over the bottom of the pan. The thickness can be adjusted. Thin pancakes are more appreciated.

As soon as the corn pancake is baked on one side, “outline” it in a circle with a spatula to separate the edges from the pan, then turn it over. It is convenient for someone to do it with their hands, someone just throws a pancake, a beginner cannot do without kitchen helpers.

Ready pancakes made from cornmeal are stacked in a pile, smeared with butter. You can first melt it or rub it with a piece of hot cake that has just been removed.

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 on a napkin or cloth, wipe the bottom.

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

Pancakes made from cornmeal are not as tender and soft as those made from wheat flour. But you can mix the two. It is enough to stand for such a test for five minutes, after which you can start baking. The fat content of milk for pancakes does not matter.

Ingredients:

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

How to quickly cook corn pancakes

Mix with a whisk. Salt the eggs, add sugar, stir. Next, pour milk, but not all. Enough of the third part. We 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, dilute the thick dough with milk left earlier. Stir thoroughly, add oil, but not all the indicated amount. Leave a little for the pan.

You can bake pancakes right away, but if you have an extra five minutes, it’s better to let it stand. Cooking in the usual way: pour into a hot frying pan, distribute with shaking movements, then turn over. Ready-made pancakes are lubricated, served with jam, condensed milk or stuffed.

By themselves, pancakes have not very high calorie content, they are prepared practically without fat, they are even useful with cornmeal, but if not covered with oil. For those who are on diets or just take care of their figure, they can be consumed dry or with the addition of vegetables, fruits, cottage cheese.

Option 3: Corn pancakes in milk with water and holes

Rubber pancakes are not very tasty, the option with many holes is much more interesting. They are much softer and more beautiful in appearance. In this recipe for corn pancakes with milk, water is additionally used, liquids are diluted in half.

Ingredients

• 130 ml of water;
• 130 ml of milk;
• a couple of eggs;
• 0.3 tsp ripper;
• 140 g corn flour;
• a spoonful of sugar;
• a spoonful of oil.

How to cook

We mix milk, eggs, be sure to add salt, without it the dough is tasteless. We fall asleep a full spoonful of sugar and beat everything with a whisk for 20-30 seconds. You need to dissolve all the grains.

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

We combine flour and ripper. It is he who gives holes on pancakes after baking. You don't need to extinguish anything. Mix with flour and sift. Then we begin to pour into the dough. We do this with one hand, with the other we shake quickly with the help of a whisk.

Let the test rest for a bit. Then we introduce the oil, stir for the last time.

We start in standard frying: pour the dough onto a greased and hot frying pan, shake it, after being ready on one side, you need to turn it over.

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

Option 4: Corn pancakes in milk with boiling water

Another recipe for cornmeal pancakes with holes. For kneading, in addition to milk, you will need water, or rather boiling water. It is this ingredient that contributes to the appearance of holes. Sometimes they throw an extra pinch of soda into it. Products are measured in large glasses with a volume of 250 ml.

Ingredients

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

Step by step recipe

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

We measure boiling water, pour into the dough, stir quickly. Assess the consistency. If the dough seems watery, then you can add a little more corn or wheat flour.

We insist the dough. After fifteen minutes, pour the oil, stir, proceed to fry the pancakes.

Pour the dough into a preheated pan, cook in the classic way.

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

Option 5: Corn pancakes with cocoa milk

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 the product for baking confectionery than an instant drink. Additionally, for the test you will need a little wheat flour.

Ingredients

• 0.3 liters of milk;
• 90 grams of cornmeal;
• 30 grams of wheat flour;
• 1 st. l. cocoa;
• 1.5 tablespoons of sugar;
• 30 g butter;
• 1 st. 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 we throw a pinch of ripper or soda.

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

baked chocolate pancakes exactly the same as from a regular test. You just need to keep a close eye on them. Burn marks are not so noticeable on a dark surface, no golden brown. No need to overcook in the pan.

Lubricate the finished corn pancakes, stack them in a pile or twist them into tubes, triangles. They can be used for pancake cakes, layered with cottage cheese, fruit, cream.

Cornmeal differs from groats only in the size of the grind. Their composition is almost the same. If it is not possible to find exactly flour, then you can grind the cereal. Only after that it is necessary to sift the product. Corn is tough, it swells poorly, large particles will spoil the pancakes.

Fragrant pancakes made from cornmeal will greatly diversify the weekend table of any family. They will be a great substitute for traditional scrambled eggs for breakfast or standard pancakes made from wheat flour. And you can serve them even with jam, even with caviar. Corn goes well with both sweet and savory fillings.

Corn flour- 1/2 cup

Milk- 1 glass

Eggs- 2 pieces

Sugar- 1 tsp

Vegetable oil- 2 tbsp

Salt- 1/4 tsp

How to make cornmeal pancakes

1 . Crack two eggs into a deep bowl.

2 . Add salt and sugar (we used cane).

3 . Mix and pour in milk.

4 . Pour in the cornmeal.

5. Mix so that there are no lumps in the dough. Pour in vegetable oil.

6 . Once again, mix the dough thoroughly and leave for 15 minutes.

7 . Meanwhile, heat a skillet over high heat, then reduce it to medium. Peel the raw potato and cut into two halves. Prick one half on a fork so that an even cut is on the bottom. Now you need to dip the potato in vegetable oil and grease the pan. This cooking secret will allow your pancakes not to burn and remain moderately greasy.

8 . Pour the dough, distributing it evenly over the bottom of the pan. We are waiting for the bottom of the pancake to fry (the edges will turn brown). We turn over.

Delicious corn pancakes are ready

Bon appetit!

At one time, corn was called the “queen of the fields” for a reason. And it's not that in those days they tried to grow it even in the Far North. Just extraordinary corn useful plant. What they just don’t make from it: butter, starch, popcorn, corn flakes. This cereal is also actively used in other industries. Moreover, not only the cobs of this plant are used, but also the stems, and leaves, and even pollen. However, this is not the point. First of all, corn is important for its nutritional properties.
Use bright yellow grains to cook the most different dishes. in different national cuisines there are many recipes with corn. The most famous of them is corn porridge hominy. Well, and, of course, a variety of cakes, but in a simple way - pancakes.

Pancakes from cornmeal on the water

The easiest way to make pancake dough based on cornmeal is dough on water. There are no tricks in this matter. The main thing is to follow the technology and take quality products:

Corn and wheat flour - 1/2 cup each (about 100-120 g each);
eggs - 3 pcs.;

water - about 250 ml (a little more than a glass);
salt and sugar - to taste.

Sift cornmeal into a bowl for mixing pancake dough, pour three-quarters of a glass of water, vegetable oil into the same place and mix the resulting mass thoroughly. In a separate bowl, lightly beat eggs with sugar and salt. Pour the egg mixture into the butter-corn mixture and mix again. Now sift the wheat flour into the same container and beat with a whisk until a homogeneous consistency is obtained. Depending on the density of the resulting mixture, you can add some of the remaining water to it. Consistency ready dough should vaguely resemble relatively thick sour cream of medium fat content.
Like any other pancakes, corn tortillas should be baked in a well-heated pan, greased with vegetable oil.

Milk corn pancakes

The dough for corn pancakes in milk is prepared in almost the same way as in the previous recipe. True, there are a couple of nuances. First, the milk must be preheated to about 40°C, but not higher. Secondly, it is better to introduce milk and vegetable oil not into flour, but into the egg mixture, and then pour it into the sifted flour. Thirdly, it is better to let the prepared dough stand for 20 minutes, after which you can start frying pancakes.

The proportions of the products can be kept the same as in the recipe for pancakes on the water. Roughly speaking, for every glass ground products you need a glass of liquid. If desired, a bag of baking powder can be added to this mixture. In this case, the pancakes will turn out more magnificent. Well, if you plan to eat pancakes with something sweet, then you can add a little vanillin or vanilla sugar for flavor.
You can fry such pancakes even in a dry frying pan, i.e. without oil.

Pancakes from cornmeal on kefir

As a rule, corn pancakes with yeast are not prepared. However, the "yeast effect" can be obtained by making dough on kefir.
The process of preparing a test for kefir is no different from the milk version. It is better to get kefir for these purposes in advance so that it warms to room temperature. And before pouring fermented milk product about half a teaspoon of soda should be extinguished in the egg mixture in it.

The prepared dough should be kept in a warm place for a longer time - at least half an hour, after which you can start frying pancakes. In this case, it is not necessary to add oil to the pan again.

Pancakes made from cornmeal without the addition of wheat

In principle, according to all three of the above recipes, you can make pancakes without adding wheat flour. Just keep in mind that corn flour is not as sticky as wheat flour, so you will have to add additional ingredient- butter. It just gives the pancakes additional elasticity. You don't have to put in a lot of oil. Enough 30-50 g for every 100 g of flour. Before adding a creamy product to the dough, it is advisable to melt it in a water bath. Otherwise, the oil will diverge for too long.

In addition, it is better to increase the number of eggs by 1 piece. That is, if the recipe indicates 2 eggs, then take 3, ate 3 - then 4.
The rest of the process is absolutely identical to the previous ones. Yes, and you can fry such pancakes both in a greased frying pan, and simply in a well-heated one.

Pancakes from cornmeal on mineral water

Why add to pancake batter mineral water? Many housewives know about this, since they cook almost any pastry with mineral water. It is believed that in this case it turns out to be more magnificent and looks much more appetizing. Basically, experienced chefs such a statement is not disputed. After all, water is water, even if it is mineral water.

Making cornmeal pancakes with mineral water is as easy as making pancakes with ordinary household liquid. And the recipe for this is the same - "Pancakes from cornmeal on the water." No secrets or features similar way does not have. Well, the taste ... you can find out only by trying the finished product.

Cornstarch pancakes

Oddly enough, but corn pancakes can be made without using cornmeal at all. For this case, ordinary starch is quite suitable. Of course, if it is corn. So, you need to take:

Corn starch - about 200 g;
eggs - 2 pcs.;
vegetable oil - 50 ml (1/4 cup);
milk - about 400 ml (about 2 cups);
sugar - 2 tablespoons;
salt - to taste.

In a bowl, beat the eggs with sugar and salt well, so that a good foam is obtained. Gradually add starch and milk to the resulting mass. This should be done in small portions, 1-2 tablespoons of starch and about a third of a glass of milk, each time stirring everything well so that lumps do not form.
Leave the resulting homogeneous mass to infuse for 30-40 minutes. After that, pour oil into the dough and stir again. You can start frying in a heated and oiled frying pan.

Like other dishes, corn pancakes have their own secrets. There are few of them and they are not at all complicated:
the best product for pancakes is finely ground cornmeal;
to prepare the dough, you should not use the products immediately from the refrigerator, it is better to take them out in advance and wait until the temperature of the ingredients is equal to room temperature;
it is advisable to sift flour for pancakes - this applies to any type of this product, and not just corn;
corn goes well with many products, so you can add different ingredients to the dough natural flavors- lemon or orange peel, cinnamon, vanilla, ginger, cocoa, coffee.
Well, you can serve corn pancakes with anything, from simple sour cream and butter with sugar to salted fish and caviar.

Video recipe "Corn pancakes"

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 others similar products. It contains great amount 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 flatbreads, 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 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.

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), grease each pancake with 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!

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 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 the consistency of 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 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.

Introduce eggs and salt, pour 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, grease 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:
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;

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.