Corn Pancakes
by Editorial Staff
Cooking cornmeal pancakes. It makes them more airy and crumbly in taste. Corn pancakes are great for breakfast when served with jam or maple syrup.
Cook: 35 mins
Serving: 2
Ingredients
- Corn flour – 100 grams
- Whole grain wheat flour – 65 grams
- Sugar – 2 Tbsp. spoons
- Salt – 1 Pinch
- Coconut oil – 1.5 Art. spoons
- Baking powder – 1 teaspoon
- Vanillin – 1 Pinch
- Milk – 250 Milliliters
Directions
- Prepare all ingredients.
- Combine flour (both), sugar, baking powder, vanillin, and a pinch of salt in a large bowl.
- Pour melted coconut oil and milk into a bowl.
- Stir until smooth. You can beat the dough with a mixer. The consistency should behomogeneous and liquid enough.
- Preheat a skillet over medium heat. Pour two tablespoons of dough into the center. Wait about 30 seconds for the dough to set. Turn gently and fry for about the same amount. Repeat the previous step until the dough runs out.
- Corn pancakes are ready,
Bon appetit!
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