Corn pancakes are very tasty and very easy to prepare pastries. Their texture and color are quite different from pancakes made from wheat flour, which is more familiar to us. Pancakes from cornmeal have a magnificent golden color and an indescribable aroma. They have a sweetish aftertaste, so do not add too much granulated sugar.

Corn pancakes with milk

The recipe is completely without wheat flour, so the dough does not contain gluten. Baking can be classified as useful and diet meals. They cook corn pancakes on kefir, water, but we offer readers of the site good recipes bake thin pancakes on milk.

step by step photo recipe

Ingredients:

• corn flour - 0.5 tbsp.;
• milk - 1 tbsp.;
• chicken eggs- 2 pcs.;
• sugar - 1 tsp
• salt - 0.25 tsp;
• vegetable oil - 0.5 tbsp. l.;
• butter for lubrication - to taste.

Cooking process:

Break the eggs into a deep bowl, add a little sugar and a pinch of salt to them. The proportions of sugar can be easily changed to suit your taste. But it is worth remembering that cornmeal has more sweet taste than wheat.

Beat the egg mass with a whisk a little so that the eggs mix with the rest of the ingredients.

Warm up the milk and pour it into the frothy egg mixture. The liquid must not be too hot, otherwise the eggs may curdle.

Slowly add corn flour to the liquid mixture. This should be done in small portions, stirring each time.

When all the corn flour has been introduced, mix well again.

Now you should add a little vegetable oil, mix and leave the dough for 15-20 minutes. Stir again before use.

Grease a frying pan thinly with oil, heat it up. Pour a little dough, tilting the pan in different directions, spread it along the bottom.

When the corn pancake is browned on the bottom, it should be turned over to the opposite side. Fry until a beautiful golden color.

Use the rest of the dough in the same way. Put the resulting pancakes in a pile, brushing a little butter.

Delicious and fragrant cornmeal pancakes with milk are ready! They can be served with jam, jam, condensed milk or any syrup to your taste.

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.

Grease a hot skillet 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 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 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 the eggs into a large bowl, 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;

We 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.

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 openwork pancakes then use only fresh milk. Choose the fat content of the product at your discretion. Pour milk into a deep bowl and beat eggs into it. Take a kitchen mixer and 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 of your choice.

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

Pour vegetable oil into the resulting mass, preferably refined or olive oil, in order to avoid 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. Do not forget to brew aromatic 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 flavorings 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.

Cornmeal pancakes are tasty and nutritious. It contains many vitamins, but no gluten (vegetable protein or gluten, to which some people are allergic). All dishes cooked with cornmeal will be dietary. Such flour is useful for diabetes, digestive disorders. It has few calories, it will not hurt the figure. Cooking classic corn pancakes with milk.

Dough preparation

Attention! Cornmeal has fine and coarse grinding. To make pancakes, you need a small one, bread is baked from coarse grinding.

Products:

• cornmeal - 1 cup
• milk - 1.5 cups
• chicken eggs - 2 pieces
• sugar - to taste
• salt - a pinch
• vegetable oil - 4 large spoons.

For cooking pancake dough milk should be warm. It is heated, but not brought to a boil. Pour into a deep mixing bowl.

Gradually, you need to pour in the flour, gently mixing it with a whisk so that there are no lumps left. Lastly, vegetable oil is added. Once again, everything is thoroughly mixed. Now you need to leave the mixture to brew, "rest" for 40 minutes. Dough for corn pancakes with milk is ready.

Baking process

Corn pancakes are baked like all the others on a hot frying pan. They do not tear, they turn out golden, with holes and delicious crispy edges.

Attention! Corn flour dough settles quickly. It must be constantly stirred. Especially before pouring another pancake.

Before baking the first pancake, the pan is lubricated with vegetable oil, then this is no longer required. Such pancakes may turn out a little thicker than those made from wheat flour, but this will not affect the taste.

It is necessary to turn over when the edges are browned, they begin to move away from the pan, and holes have already formed in the pancake. Hold on the other side for about 30 seconds. Can be put on a dish.

Pancakes made from cornmeal are a little dry, it is better to grease them with butter. But this is a matter of taste, jam, sour cream, condensed milk are suitable here. Lot different dishes can be cooked on the basis of these pancakes.

Options

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

You can cook pancakes not only in milk. Serum is great. They take her, how much and milk according to the recipe. By the way, it contains rare vitamins of group B. If you still have whey after cooking cottage cheese, you can safely bake pancakes on it.

You can dilute milk with water by half - this is the recipe diet pancakes. Other ingredients remain unchanged. Water must be taken boiled, chilled. 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 flour of different types. For example, along with corn, take wheat, rice. By mixing, you can achieve new tastes, since the unforgettable taste of pancakes depends on the flour. Unless, of course, you do not interrupt it with spices and spices. The main thing is to follow the dosage indicated in the recipe.

Cornmeal pancakes are beautiful, fragrant, tasty. They may be slightly thicker than wheat flour pancakes when baked. Perhaps this will create difficulties when stuffing. In this case, serve these pancakes with sour cream, jam, honey.

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 unsweetened pancakes, since I myself love only such. But if you can't imagine this delicacy without sugar, everything is as easy as shelling pears - add as much of it as your soul (or other part of the body) desires! 😀

Ingredients:

• eggs - 2 pieces
• water - 750 ml
• sunflower oil- 4 tablespoons
• 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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