Cornmeal pancakes. Pancakes made from corn flour with milk

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 make delicious cornmeal pancakes? The recipe for these products includes:

• unflavored vegetable oil - about 4 large spoons;
• corn flour – 5 large spoons;
• vanilla sugar – ½ dessert spoon;
• baking powder - a couple of dessert spoons;
• wheat flour – 5 large spoons;
• fresh, not very fat milk – about 380 ml;
• raw chicken egg – 2 pcs.;
• fine sugar - 3 large spoons;
• sea ​​salt - a couple of pinches.

Option 1: Classic corn pancakes with milk

In the original recipe, pancakes are prepared from corn flour and whole 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 a 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-made pancakes made from corn flour are stacked and 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.

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 and refined oil to the ingredients. The resulting dough must be covered with a towel and left at room temperature for 20 minutes.

Diet pancakes made from corn flour with apple and carrot filling

This recipe uses buckwheat flour instead of wheat flour. And the filling of apples and carrots will make these pancakes not only tasty, but also a healthy dessert.

For pancake dough:

• corn flour (the finest grind) - one glass;
• buckwheat flour – half a glass;
• sugar - two tablespoons;
• egg yolk - one piece;
• warm milk – three hundred milligrams;
• baking powder or soda - one teaspoon;
• any oil for frying.

For the apple and carrot filling:

• large sour apples - three pieces;
• small carrot - one piece;
• sugar - three tablespoons;
• butter (or margarine) – fifty grams;
• a pinch of cinnamon.

1. Grate the peeled apples and carrots on a grater with the largest teeth and simmer separately in margarine.
2. Add sugar and cinnamon to apples.
3. Mix both fillings and leave until completely cool.
4. Mix buckwheat and corn flour, add sugar, and pour in the heated milk.
5. Add the yolk and beat the dough with a whisk so that there are no lumps.
6. Add baking soda, stir and leave the dough for ten to fifteen minutes.
7. Pour the pancake batter into the hot frying pan in small portions and bake the pancakes on each side until they acquire a rich golden color.
8. Spoon the filling into the middle of each pancake, spread it a little with a spoon, and roll them into envelopes.

You can add raisins steamed in boiling water or finely chopped slices of dried apricots to the apple and carrot filling: the pancakes will become even healthier.

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;
• soda - dessert spoon incomplete;
• warm boiled water – ½ cup;
• fine sugar - 3 large spoons (add to taste);
• salt - a couple of pinches.

Knead the dough

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, you need to pour table soda into the fermented milk drink 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.

Video recipe “Corn pancakes”

1 cup milk (cup = 240 ml),
200 ml corn flour, 2 eggs, 3 tsp. sugar, a pinch of salt, 2 tbsp.
vegetable oil. Corn flour is made from yellow corn, has many beneficial 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 microelements. 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 corn flour can be finely or coarsely ground. The finely ground product is used for baking. Coarse flour is used to make bread. Many national dishes are prepared from corn flour: 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: corn flour, sugar and salt.

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

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

5. Mix well with a whisk again and leave the dough to stand for 30 minutes. The dough should not be thick, but rather liquid, just like pancake dough. If you think the dough is thick, add a little milk, add gradually, a tablespoon at a time, so as not to overdo it.

6. Grease a hot frying pan with vegetable oil. I bake these pancakes in a small frying pan, but you can use any one, it just seems to me that a small-diameter frying pan is ideal for this kind of 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 it over! Fry for about 30 more seconds.

8. Since the pancakes turn out a little dry (especially corn flour), grease each pancake with butter (optional).

9. That's it! Sunny, bright, delicious cornmeal pancakes are ready! It's best to serve them right away while they're still hot, with honey, maple syrup, jam, condensed milk, or various jams, like I did!

Pancakes made from corn flour with milk are a quick and tasty dish that 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. Such pastries are best served immediately after baking; after the pancakes have cooled, they will no longer be so tasty.

Taste Info Pancakes

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 this, all finished products must be generously greased with cooking oil and placed in a pile on a flat plate.

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 products rather than an 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 add chocolate flour and cocoa. Knead the dough and set aside. After ten minutes, add oil (vegetable).

Chocolate pancakes are baked in the same way as from regular dough. You just need to watch them more closely. On a dark surface, scorch marks are not so noticeable, there is 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 are tender, yellow and aromatic, with a characteristic taste. They can be served at the table instead of bread, with soups, and also wrapped in all kinds of fillings. Minced meat, fried with onions, is excellent, as well as stewed cabbage, salted cottage cheese with herbs, or just a piece of feta. Sweet lovers top corn pancakes with mint or citrus syrup, stuff them with bananas, chocolate spread and other additives to their liking.

Total preparation time: 15 minutes Cooking time: 35 minutes Yield: 11 pieces

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.

Options

Above is a classic recipe for cornmeal pancakes. But I really want to experiment in the kitchen! To add flavor, you can add spices to the dough, for example, vanilla sugar, cardamom, ground cinnamon. But this is if the recipe calls for sweet pancakes. When the filling is meat, the sweet dough will spoil the taste.

You can cook pancakes not only with milk. Serum is great. They take it as much as the milk according to the prescription. By the way, it contains rare B vitamins. If you have whey left after preparing cottage cheese, you can safely bake pancakes with it.

You can dilute the milk with water by half - this is a recipe for diet pancakes. Other ingredients remain unchanged. Water must be boiled and cooled. Such a change in the recipe will not affect the taste, but the calories will noticeably decrease.

It is possible to make a mixture of different types of flour. For example, take wheat and rice along with corn. By mixing, you can achieve new tastes, since the unforgettable taste of pancakes depends on flour. Unless, of course, you interrupt it with herbs and spices. The main thing is to follow the dosage indicated in the recipe.

Pancakes made from corn flour are beautiful, aromatic, and tasty. When baked, they may turn out a little thicker than pancakes made with wheat flour. This may create difficulties when stuffing. In this case, serve these pancakes with sour cream, jam, and honey.

Flavorful pancakes made from corn flour will significantly diversify the weekend table of any family. They will be an excellent replacement for traditional scrambled eggs for breakfast or standard pancakes made from wheat flour. And you can serve them with jam or caviar. Corn goes well with both sweet and savory toppings.

• Corn flour
  - 1/2 cup
• Milk
  - 1 glass
• Eggs
  - 2 pieces
• Sugar
  - 1 tsp
• Vegetable oil
  - 2 tbsp
• Salt
  - 1/4 tsp

Preparing the dough

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 mineral water into a deep bowl, and then immediately add table soda to it. This ingredient will combine with carbon dioxide and be thoroughly extinguished. If you use ordinary water, then you must extinguish the soda 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.

Pancakes on the water

Pancakes according to this recipe are not very porous, so you can wrap different fillings in them, such as cottage cheese, minced meat, jam.

Compound:

• 250 g corn flour;
• 2 eggs;
• 200 ml. water;
• 1 tbsp. l. granulated sugar;
• a pinch of salt;
• 0.5 tsp. soda

Preparation:

1. Beat eggs into a bowl and stir with a whisk.
2. Then add water, add salt, sugar and mix the ingredients.
3. Next, add flour and add slaked soda with vinegar.
4. Stir the dough with a whisk or mixer until the lumps disappear. Then let the dough sit for 10-15 minutes, then fry the pancakes in a well-heated frying pan on both sides.

They are served for tea with jam, sour cream, condensed milk, or filled with any filling: minced meat, cottage cheese, vegetables, and so on.

• 1 hour
• 10 servings

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

So, how to make pancakes from corn flour with milk, read on...

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

Heat treatment

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

To ensure 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.