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➠ Cornmeal pancakes with milk

Cornmeal pancakes with milk

1176

Kitchen Russian

Calorie content 196.7 kcal

Portions 10 port.

Cooking time 30 minutes.

Proteins * 6.4 gr.

Fats * 7.2 gr.

Carbohydrates* 41.4 g

Content

Fritters made from corn flour are tastier than from wheat flour, and their texture is looser and fluffier. Corn flour pancakes are dense and heavy, so they are cooked in a mixture with wheat flour or starch. The dough can be kneaded with milk or kefir. Corn pancakes are served either on their own instead of bread, or with jam, honey and condensed milk.

Ingredients

Cooking process

Pour the specified amount of corn and wheat flour into a separate bowl for kneading the dough. Then add the required amount of sugar, soda and salt to the flour. Whisk these dry ingredients well.

Pour a little warmed milk into a bowl for kneading dough, break chicken eggs into it, add vanilla sugar or vanillin and whisk until smooth.

Then pour the flour mixture into this milk-egg mixture and knead the dough with a spatula. Melt the butter in the microwave, pour it into the dough and stir again.

The kneaded dough for milk-based cornmeal pancakes should be thick enough, like thick sour cream.

Heat enough vegetable oil in a skillet. With a tablespoon dipped in water or oil, spread the dough into a skillet, forming small and neat pancakes. Fry them until golden brown on both sides.