Corn tortillas

Votes: 3

Time: 20 min.
Complexity: easily
Quantity: 17 pancakes

These corn tortillas are very popular in the southern United States. They're easy to make, pan-fried, and perfect for breakfast. The corn tortilla dough can be refrigerated for several days. It's convenient to mix it up the night before and quickly make breakfast in the morning. These tortillas are made with equal parts corn and wheat self-rising flour, along with sour milk (which can be substituted with kefir), eggs, and vegetable oil, which can be replaced with bacon grease for an even more flavorful experience. Serve these corn tortillas as a side dish or as pancakes with sweet sauces.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup self-raising flour
1 cup self-rising cornmeal
2 eggs
1 tbsp. sugar
3/4 cup sour milk or kefir
1/3 cup + 1 tbsp water
1/4 cup vegetable oil or rendered bacon fat
Vegetable oil, butter or margarine, for frying

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn flour, self-raising flour, eggs, sour milk, kefir, lard

Cooking the dish according to the recipe:

Mix all ingredients thoroughly except the frying oil. Heat the frying oil or butter in a large skillet over medium heat.
Spoon the batter into the preheated skillet. Use about 2 tablespoons of batter per flatbread.

Fry each flatbread until golden brown, flip with a spatula, and then fry the other side. Transfer each flatbread with a slotted spoon to a paper towel-lined plate to drain off excess fat. Leftover dough can be stored in the refrigerator for up to 2 days..

Categories:

recipe / Pan / Breakfast / Bakery / Draniki and pancakes with savory filling / American cuisine / Paula Deen

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