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Cornmeal pancakes

Cornmeal Pancakes

Bright, cheerful corn pancakes that everyone will love! Just the look of them makes you want a bite — especially with sour cream or honey, jam or preserves!

prika

Recipe author

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Composition / ingredients

Servings:

Eggs

Milk

Sugar

Salt

Cornmeal

Vegetable oil

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 23 % 10 g

Carbohydrates 63 % 27 g

205 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

Gather the ingredients listed. Use whatever milk you like — any fat content or type is fine.
Step 2:

Crack the eggs into a deep bowl and add the sugar and salt. Beat with a whisk or a mixer on low speed into a fluffy foam. If you like, add a little flavoring or some vanilla sugar.
Step 3:

Pour in the milk and stir. You can use cream of no more than 10–15% fat in place of milk. If your eggs have pale yolks, add 2–3 pinches of turmeric to the batter to give the finished pancakes a bright color.
Step 4:

Add the cornmeal and beat the mixture. Let it rest for 40–50 minutes so the meal can swell — this step is a must! Many people skip it and add wheat flour, but even then the batter needs to "rest" for 20 minutes to develop the gluten. Skip it and your first pancakes will tear, while the last ones turn dense, like flapjacks, from the meal that's settled to the bottom.
Step 5:

Pour in the vegetable oil and gently stir the batter.
Step 6:

Heat the pan on the stove over high heat and grease it the first time with vegetable oil or a piece of fatback. Stir the corn batter, lifting the meal up from the bottom, pour a portion into the pan, and swirl to form a pancake. The batter will be thin — don't worry, that's how it should be! Fry for 1–2 minutes over medium heat until the edges are browned.
Step 7:

Flip and cook for another minute. Slide the pancake onto a plate and cook the rest of the batter the same way, without re-greasing the pan.
Step 8:

Brush the finished pancakes with butter or a bit of fatback if you like; you can wrap them around a cottage cheese filling, sliced fruit, and so on. For a picnic or a road trip, make savory corn pancakes by leaving the sugar out.
Step 9:

Serve the pancakes warm with a cup of fragrant tea or coffee, ideally with honey. They stay juicy and soft for a full day. Many people even freeze them, then thaw them in the microwave and layer them into pies.

Cornmeal pancakes come out juicy, soft, and delicious. Unlike wheat-flour pancakes, this batter has to sit at room temperature for 40–50 minutes so the meal can swell — otherwise the pancakes will tear!