Taste and benefit in one pan - corn pancakes, recipes with photo

Flour, ground from corn kernels, is extremely useful for humans. It is well absorbed by the body, it has a beneficial effect on the digestive system and improves metabolism. The composition includes valuable minerals and numerous important trace elements, beta-carotene, starch, phosphorus, calcium, magnesium, iron, potassium and vitamins E, PP and group B. Dieticians strongly recommend the inclusion of cornmeal pancakes in the menu of epileptics and patients with poliomyelitis, as well as people having problems with the heart and blood vessels. But absolutely healthy citizens should pay close attention to the dish, because a beautiful dough of a characteristic bright yellow color is in no way inferior to the classic and customary variant made from wheat flour, and sometimes even surpasses it.

Pancakes from corn flour on the water, a recipe with a photo

Pancakes, cooked on carbonated mineral water, diluted with pasteurized milk, are thin, weightless and translucent. In the middle, the dough remains very soft and melting, and at the edges it is beautifully baked in a crispy, light golden crust.

Necessary ingredients:

• corn flour - 375 g
• carbonated water - 250 ml
• Wheat flour - 125 g
• milk 1,5% - 250 ml
• eggs - 2 pieces
• corn oil - 2 tbsp
• salt - ½ tsp

Step-by-step instruction

1. Both types of flour are combined together, sifted through a kitchen sieve and poured into milk at room temperature.

2. Enter the eggs and salt, pour in a thin trickle of mineral water, beat the mixer until completely homogeneous and leave for half an hour on the kitchen table.

3. Shake the frying pan, grease corn oil and bake pancakes for 1.5 minutes on each side.

4. Put on a serving dish and serve to the table in a hot form with a liquid spicy sauce or mayonnaise.

Dietary pancakes from corn groats on kefir

This recipe can be included in the menu of allergies and people who are dieters. The composition does not include gluten-containing wheat flour, and instead of sugar, a natural natural sweetener, stevia, is used. Caloric content of the dish is not too high due to the fact that the dough is kneaded on skimmed yogurt or natural 0% yoghurt without fillers.

Necessary ingredients:

• corn groats - 2 tablespoons
• kefir - 1 l
• egg - 2 pieces
• stevia - 2 tbsp
• salt - ½ tsp
• soda - ¼ tsp
• vegetable oil 2 tbsp

Step-by-step instruction

1. In kefir at room temperature, extinguish soda, then pour the corn groats with very fine grinding and leave for half an hour so that the components are absorbed into the liquid mass.
2. Eggs grind with salt and stevia, add to the kefir base and knead a homogeneous dough. If the consistency is too thick and dense, dilute with warm water until flowing. At the end, add vegetable oil and mix well.
3. Frying pan and grease lubricant. Bake pancakes for 30-40 seconds on each side, soak with melted butter and serve to the table in a hot form.

Pancakes from corn flour in milk, recipe with a photo

Milk-based corn pancakes are distinguished by a pleasant delicate taste, a delicate aroma and a beautiful juicy-golden color. The thin, pliable dough has an elastic, strong structure, perfectly holds the shape and is perfect for filling with any sweet, salty and vegetable fillings. It is easy and convenient to cut into rolls or serve as pancake bags tied with onion arrows or fresh greens.

Necessary ingredients:

• milk 2.5% - 300 ml
• vegetable refined oil - 3 tbsp
• eggs - 3 pieces
• sugar - 50 g
• corn flour - 300 g
• salt - ½ tsp

Step-by-step instruction

1. Eggs and milk whisk in a light foamy mass.
2. Corn meal combine with sugar and salt, then sift through a kitchen sieve.
3. Both mixtures are placed in one container and mixed very carefully, so that even the smallest lumps and clots completely dissolve in the liquid. At the end, add vegetable oil and send the dough for 40 minutes in a warm place.
4. Grease any frying pan with any animal fat and heat well on high heat. Pour out a portion of dough and bake every pancake for 1-2 minutes on both sides.
5. Serve with liquid sauces, sour cream or yogurt.

How to cook pancakes on cornstarch

Corn-wheat pancakes with starch are quite lush, soft and soft. For filling, this dough does not fit. It is badly curled into a tube and breaks when folded with an envelope. It is best to spread golden suns in a pile, soak with melted butter and serve on the table along with cream, yogurt or homemade sour cream.

Necessary ingredients:

• milk - 250 ml
• kefir - 250 ml
• Wheat flour - 150 g
• corn starch - 150 g
• sugar - 2 tbsp
• eggs - 2 pieces
• baking powder - ¼ tsp
• salt - ½ tsp
• vegetable oil

Step-by-step instruction

1. Eggs, sugar and salt beat in fluffy foam.
2. Milk and kefir warm a little on a small fire and pour a thin trickle into the egg mass.
3. Pour starch and flour, sifted through a sieve, add baking powder and mix very well.
4. On fire, heat a frying pan and grease a piece of lard. Bake a pancake for 25 seconds on each side and serve on the table in a hot state.

American corn pancake pancakes, video instruction

In the US, cornmeal pancakes are extremely popular, but they are made somewhat differently than in Europe and the Slavic countries. How exactly, in all the details tells the author of the video and concurrently popular culinary blogger Olga Derkach. Moreover, she suggests several ways to prepare a popular dish and choose the most acceptable.