Pancakes with milk and corn flour

Votes: 9

Time: 15 min.
Complexity: easily
Servings: 4 - 6

Add a little cornmeal and honey to your standard pancake batter, and their flavor and aroma will be more summery, warm, and fresh. The ingredients also include wheat flour, milk, sugar, egg, and baking powder. Fry them in a pan or on a griddle with vegetable oil and enjoy the crispy exterior and soft texture inside. These pancakes are ready in minutes and are perfect for an energizing breakfast.

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 and 1/4 cups premium flour
1/3 cup sugar
3/4 cup yellow cornmeal
2 tsp baking powder
0.5 tsp salt
3/4 cup milk
1 tbsp. honey
1/4 cup canola or vegetable oil
1 large egg or the white of 2 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn flour, eggs, milk, honey

Cooking the dish according to the recipe:

Spray a large griddle with cooking spray and heat over medium-high heat.
In a large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.

In a small bowl, combine the milk, honey, vegetable oil, and egg. Pour the mixture into the center of the flour mixture and knead into a dough.
Pour 1/4 cup of batter onto the griddle for each corn tortilla. Cook for 2 minutes on each side, until puffed, golden, and cooked through.

Author of the recipe - Robin Miller is a food writer and nutritionist.

Categories:

recipe / Simple and quick recipes / Quick breakfasts / Quick baking / Summer dishes / Autumn dishes / Breakfast / Bakery / Draniki and pancakes with savory filling / Appetizers / Snacks with sauces

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