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.

Summary

Cook Time	35 mins
Total Time	35 mins
Course	Dessert
Servings (Default: 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

Instructions

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!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.