Probably few housewives know that pancake dough can be made from corn flour. The finished pancakes from it turn out golden brown with a crispy crust. In addition, this flour has an increased level of nutrients; it contains zinc, manganese, phosphorus, vitamins A, B, PP and many other useful components.

Basic recipe

Prepare pancakes from corn flour with milk like this:

Dietary pancakes made from corn flour on water

We will prepare from the following components:

• water – 750 ml;
• a glass of corn flour;
• wheat flour – 1 cup;
• two eggs;
• vegetable oil – 100 ml;
• 1 small spoon of starch powder;
• a pinch of baking soda;
• 1 teaspoon table salt.

The cooking process will take 1 hour.

Calorie content – ​​195 kcal.

Let's start cooking:

1. Break chicken eggs into a large cup, add salt and add granulated sugar;
2. Beat everything well, this process can be done with a whisk or mixer;
3. After this you can add water. It is recommended to use boiled water at room temperature;
4. Beat everything again with a whisk or mixer. A cap of foam should form on top;
5. Mix wheat flour with starch and baking soda. Sift this dry mixture into a mixture of water and eggs;
6. Next, sift the corn flour;
7. Using a mixer or blender, stir. It is important to obtain a uniform mass without lumps;
8. After this, add vegetable oil and stir again;
9. Let the dough sit for about 20 minutes, during this period the flour will swell a little and the mixture will become thicker;
10. Grease the surface of the frying pan with vegetable oil and place on the fire;
11. Pour the dough onto the surface and distribute;
12. Fry each side for 2 minutes and place on a plate;
13. Ready-made pancakes can be greased with butter or sour cream. You can also add jam, sugar or honey or wrap any filling.

Read how to cook - a delicious and unusual dish that is perfect for Sunday lunch.

Delicate and satisfying leek cream soup will appeal to real gourmets. Try cooking it.

Take note of the recipe for flank beef - it will work out.

Corn pancakes with kefir

For cooking you will need products from the following list:

• 400 grams of corn flour;
• two eggs;
• 1 liter of kefir or yogurt;
• half a glass of hot water;
• 130 grams of granulated sugar;
• a pinch of baking soda;
• a couple of drops of lemon juice;
• a small piece of unsalted lard.

Calorie content – ​​210 kcal.

Culinary process:

1. Pour kefir into a deep container;
2. Break the chicken eggs and place them in the kefir, stir well with a spatula;
3. Next, add a pinch of salt and add granulated sugar;
4. Stir thoroughly with a whisk until a homogeneous consistency is formed, it is important that there are no lumps;
5. At the next stage, you need to add hot water. You need to pour boiling water in parts, and be sure to stir everything;
6. At the end, we extinguish the baking soda with lemon juice and add it to the dough;
7. Leave the dough to stand for 30 minutes, during this period all the lumps will disperse;
8. Heat a frying pan with a thick bottom and grease it with a piece of lard;
9. Pour the dough onto the heated surface of the frying pan and leave to fry;
10. Cook pancakes for 2 minutes on each side;
11. Place thin pancakes on a flat plate;
12. Openwork pancakes can be immediately greased with oil. They will also go well with cream, condensed milk, honey, jam and any jam. If desired, you can wrap any filling in them.

Cooking pancakes in mineral water

What we need:

• 500 ml mineral water;
• about a glass of cornmeal;
• wheat flour – 200 ml;
• 60 grams of granulated sugar;
• three eggs;
• a pinch of salt;
• 80 ml vegetable oil.

Calorie content – ​​198 kcal.

How to make pancakes from corn flour using mineral water:

1. Pour wheat flour into a cup, add corn flour to it;
2. Add salt and a little granulated sugar to the dry ingredients, to your taste;
3. Break the eggs into a separate cup and beat thoroughly with a mixer until foam appears;
4. Next, pour the eggs into the flour mixture piece by piece;
5. Mix the dry mixture with the beaten eggs well;
6. Then we begin to dilute everything with mineral water, and do not forget to mix everything with a whisk;
7. Stir very thoroughly so that there are no lumps left in the dough;
8. At the end, add vegetable oil and stir again;
9. Cover the container with the dough with a towel and leave to stand for 30 minutes;
10. Quickly coat with oil and warm up;
11. Pour the batter onto the heated surface and set to fry;
12. Cook the pancake for 2 minutes on each side;
13. Carefully remove the pancake using a spatula and begin preparing the next ones;
14. Ready-made pancakes can be greased with butter or cream;
15. If you like sweets, you can sprinkle with sugar, jam, condensed milk or honey;
16. If desired, you can wrap any filling in them - vegetables, fruits, meat, liver, cottage cheese.

Recipe for pancakes made from corn flour and starch

For preparation you will need the following components:

• milk – 400 ml;
• 2 eggs;
• 200 grams of corn starch;
• 60 grams of sugar;
• 2 large spoons of olive oil;
• table salt to your taste;
• lard for greasing - a small piece.

It will take 1-1.5 hours to prepare.

Calorie content – ​​185 kcal.

How to do it:

1. Break chicken eggs into a deep cup, add sugar and salt;
2. Beat all ingredients thoroughly using a whisk or mixer. The result should be a fluffy mass with foam on the surface;
3. Next, using a spoon, we begin to add corn starch, add it in parts;
4. During the pouring process, do not forget to mix everything so that large lumps do not form;
5. During the stirring process, dilute the mass with milk, and also pour it in portions;
6. After completely pouring in the milk, stir thoroughly with a whisk until smooth;
7. Let it sit for a while (20-30 minutes), during this period all the lumps will disperse and the dough will thicken;
8. Next, pour in the oil and mix;
9. Place a thick-bottomed roasting pan on the fire and heat it up;
10. Lubricate the hot surface with lard;
11. Pour in the batter, spread it over the entire surface and leave to cook;
12. Fry each side for no more than 2-3 minutes;
13. Remove the pancake with a spatula and start preparing the rest of the pancakes;
14. Ready-made pancakes will go well with sour cream, jam, condensed milk, fruit syrup or natural honey.

Custard pancakes

To prepare, we will need ingredients from the list below:

• corn flour – 100 grams;
• half a glass of wheat flour;
• pasteurized milk – 2 cups;
• low-fat cream – 50 grams;
• fast acting yeast – 10 grams;
• vegetable oil – 3 tablespoons;
• egg - 1 piece;
• granulated sugar – 2 large spoons;
• 60 grams of butter.

It will take 1.5 hours to prepare.

Calorie content – ​​245 kcal.

How to properly make custard pancakes with corn flour:

1. Pour a glass of milk into a saucepan, put it on the fire and bring to a boil;
2. Pour corn flour into a cup, pour hot milk over it, stir, cover with a lid and leave to brew;
3. Heat the remaining milk until warm, pour dry yeast into it and leave to stand for 20 minutes;
4. Pour yeast into the cooled mixture of corn flour and milk and stir well;
5. Next, add wheat flour, stir thoroughly and leave to stand for 15 minutes;
6. Break the egg, separate the white and yolk;
7. Grind the yolk well with sugar, and beat the white thoroughly;
8. Add the yolk with sugar into the dough, then the white and cream;
9. Stir everything quickly until smooth. Let stand covered for another 15 minutes;
10. Grease the frying pan with oil and set to warm up;
11. Pour the dough onto a hot surface and level it with a spoon;
12. Fry each side for 3 minutes;
13. Remove the finished pancakes with a spatula;
14. Grease each pancake with butter and stack it in the form of a stack;
15. Serve with sour cream and sugar. If desired, you can brush with honey or fruit syrup.

Pancakes prepared according to these recipes are not only tasty, but also very healthy. They may be a little different from the traditional Russian treat, but you'll still love them. Additionally, you can grease them with oil or wrap them with your favorite filling. They can be an excellent breakfast, as they can easily be combined with tea, coffee or milk.

Flavorful pancakes made from corn flour will significantly diversify the weekend table of any family. They will be an excellent replacement for traditional scrambled eggs for breakfast or standard pancakes made from wheat flour. And you can serve them with jam or caviar. Corn goes well with both sweet and savory toppings.

Corn flour- 1/2 cup

Milk- 1 glass

Eggs- 2 pieces

Sugar- 1 tsp

Vegetable oil- 2 tbsp

Salt- 1/4 tsp

How to make pancakes from cornmeal

1 . Beat two chicken eggs into a deep cup.

2 . Add salt and sugar (we used cane sugar).

3 . Stir and pour in milk.

4 . Add corn flour.

5. Mix so that there are no lumps in the dough. Pour in vegetable oil.

6 . Mix the dough thoroughly again and leave for 15 minutes.

7 . Meanwhile, heat the pan over high heat, then reduce it to medium. Peel raw potatoes and cut into two halves. Prick one half with a fork so that the even cut is on the bottom. Now you need to dip the potato in vegetable oil and grease the pan. This cooking secret will allow your pancakes not to burn and remain moderately fatty.

8 . Pour the dough, distributing it evenly across the bottom of the pan. We wait for the pancake to fry on the bottom (the edges will brown). Turn it over.

Delicious corn pancakes are ready

Bon appetit!

At one time, it was not for nothing that corn was called the “queen of fields.” And the point is not that in those days they tried to grow it even in the Far North. Corn is simply an unusually useful plant. What is not made from it: butter, starch, popcorn, corn flakes. This cereal is also actively used in other industries. Moreover, not only the cobs of this plant are used, but also the stems, leaves, and even pollen. However, this is not what this is about. Still, corn is primarily important for its nutritional properties.
Bright yellow grains are used to prepare a wide variety of dishes. There are many recipes using corn in different national cuisines. The most famous of them is mamaliga corn porridge. Well, and, of course, a variety of flatbreads, or, more simply, pancakes.

Corn flour pancakes on water

The easiest way to prepare pancake dough based on corn flour is the dough in water. There are no tricks in this matter. The main thing is to follow the technology and take quality products:

Corn and wheat flour - 1/2 cup each (about 100-120 g each);
eggs – 3 pcs.;

water – about 250 ml (a little more than a glass);
salt and sugar - to taste.

Sift corn flour into a bowl for mixing pancake dough, pour three-quarters of a glass of water and vegetable oil into it and stir the resulting mass thoroughly. In a separate bowl, lightly beat the eggs with sugar and salt. Pour the egg mixture into the butter-corn mixture and stir again. Now sift the wheat flour into the same container and beat with a whisk until a homogeneous consistency is obtained. Depending on the thickness of the resulting mixture, you can add some of the remaining water to it. The consistency of the finished dough should vaguely resemble relatively thick sour cream of medium fat content.
Like any other pancakes, corn cakes should be baked in a well-heated frying pan greased with vegetable oil.

Pancakes made from corn flour with milk

The dough for corn pancakes with milk is prepared in almost the same way as in the previous recipe. True, there are a couple of nuances. First, the milk needs to be preheated to about 40°C, but not higher. Secondly, it is better to add milk and vegetable oil not to the flour, but to the egg mixture, and then pour it into the sifted flour. Thirdly, it is better to let the prepared dough stand for 20 minutes, after which you can start frying the pancakes.

The proportions of the products can be kept the same as in the recipe for pancakes on the water. Roughly speaking, for every glass of ground products you will need a glass of liquid. If desired, you can add a packet of baking powder to this mixture. In this case, the pancakes will turn out more fluffy. Well, if you plan to eat pancakes with something sweet, then you can add a little vanillin or vanilla sugar for flavor.
You can even fry such pancakes in a dry frying pan, i.e. no oil.

Pancakes made from corn flour with kefir

As a rule, corn pancakes are not prepared with yeast. However, the “yeast effect” can be obtained by making the dough with kefir.
The process of preparing kefir dough is no different from the milk version. For these purposes, it is better to get kefir in advance so that it warms up to room temperature. And before pouring the fermented milk product into the egg mixture, you need to dissolve about half a teaspoon of soda in it.

The prepared dough should be kept in a warm place longer - at least half an hour, after which you can start frying the pancakes. In this case, it is again not necessary to add oil to the pan.

Pancakes made from corn flour without adding wheat

In principle, according to all three of the above recipes, you can make pancakes without adding wheat flour. Just keep in mind that corn flour is not as sticky as wheat flour, so you will have to add an additional ingredient to the dough - butter. It will give the pancakes additional elasticity. You shouldn't put a lot of oil. 30-50 g for every 100 g of flour is enough. Before adding the creamy product to the dough, it is advisable to melt it in a water bath. Otherwise, the oil will take too long to spread.

In addition, it is better to increase the number of eggs by 1 piece. That is, if the recipe specifies 2 eggs, then take 3; if you eat 3, then take 4.
Otherwise the process is absolutely identical to the previous ones. Yes, and you can fry such pancakes either in a greased frying pan or simply in a well-heated one.

Pancakes made from corn flour with mineral water

Why add mineral water to pancake dough? Many housewives know about this, since they cook almost any baked goods with mineral water. It is believed that in this case it turns out more magnificent and looks much more appetizing. In principle, experienced chefs do not argue with this statement. In the end, water is water, even if it is mineral.

Making pancakes from corn flour in mineral water is as easy as making pancakes in ordinary household liquid. And the recipe for this is the same - “Corn flour pancakes on water.” This method has no secrets or features. Well, the taste... you can only find out by trying the finished product.

Cornstarch pancakes

Oddly enough, corn pancakes can be made without using corn flour at all. Ordinary starch is quite suitable for this purpose. Of course, if it is corn. So, you need to take:

Corn starch – about 200 g;
eggs – 2 pcs.;
vegetable oil – 50 ml (1/4 cup);
milk – about 400 ml (about 2 glasses);
sugar – 2 tablespoons;
salt - to taste.

In a bowl, beat the eggs with sugar and salt until well foamed. Gradually add starch and milk into the resulting mass. This should be done in small portions, 1-2 tablespoons of starch and about a third of a glass of milk, stirring everything thoroughly each time so that lumps do not form.
Leave the resulting homogeneous mass to infuse for 30-40 minutes. After this, pour oil into the dough and stir again. You can start frying in a heated and oiled frying pan.

Like other dishes, corn pancakes have their secrets. There are few of them and they are not at all complicated:
the optimal product for pancakes is finely ground corn flour;
To prepare the dough, you should not use products directly from the refrigerator; it is better to take them out in advance and wait until the temperature of the ingredients is equal to room temperature;
It is advisable to sift flour for pancakes - this applies to any type of this product, not just corn;
Corn goes well with many foods, so you can add various natural flavors to the dough - lemon or orange zest, cinnamon, vanilla, ginger, cocoa, coffee.
Well, you can serve corn pancakes with anything, from simple sour cream and butter with sugar to salted fish and caviar.

Video recipe “Corn pancakes”

Calories: Not specified
Cooking time: Not indicated

Are you sure that pancakes and diet are incompatible concepts? Even while adhering to a diet, it is quite possible to cook pancakes that are not very high in calories and healthy (if this definition is appropriate here). Take fewer eggs and instead of milk, make the dough with low-fat kefir, reduce the amount of sugar, and add rye and corn flour to the wheat flour. However, other options are also possible: whole grain, buckwheat, ground bran, oatmeal - any of these additives will reduce the calorie content of pancakes and give them a new taste. Kefir pancakes made from rye and corn flour, the recipe with photos of which I offer, are simply ideal. This composition was not chosen by chance: rye flour contains more nutrients than any other, and corn flour will make the pancakes loose, soft, and fluffy. If you don’t have cornmeal, you can use very finely ground grits or grind them into flour in a coffee grinder.
Pancakes made from rye and corn flour can be served with sour cream, cream, jam, honey - this is for those who do not count calories. For those who cannot afford such additives, we advise you to pay attention to fresh or frozen berries. Make berry sauce for pancakes - it will be no less tasty and much healthier.

Ingredients:

- wheat flour – 80 g;
- corn flour – 30 g;
- rye flour – 30 g;
- egg – 1 pc;
- kefir – 0.5 liters;
- salt - a pinch;
- soda – 0.5 teaspoon;
- vegetable oil – 2 tbsp. spoons;
- sugar – 2 tbsp. spoons (to taste).

How to cook with photos step by step

To prepare pancakes, sift the wheat flour, measure out 30 grams of rye and corn flour (no need to sift). Mix everything in a container suitable for pancake dough.

Beat the egg and salt until smooth. Make a hole in the flour mixture and pour in the egg.

Add half a glass of warm kefir (room temperature), sprinkle with flour.

Stir with a spoon, gradually removing flour from the edges and rubbing out all the lumps. You will get a thick, viscous homogeneous mass, thicker than you make pancake dough. Cover and leave for ten minutes to allow the gluten to swell in the wheat flour.

Add sugar (two spoons is for almost unsweetened pancakes), pour in a glass of kefir. Start stirring the dough, gradually adding the rest of the kefir; this method of preparing pancake dough ensures that there will not be even small lumps of flour in it, and the structure will be completely smooth and homogeneous.

The thickness of the dough needs to be adjusted by adding kefir - if you like thin pancakes, add more, if fluffy - do everything according to the recipe. When the dough is mixed, add vegetable oil and immediately beat everything with a whisk or mix vigorously with a spoon so that the oil is absorbed into the pancake mixture.

Quench the soda with vinegar or a small amount of kefir and add to the dough. Stir. Leave for ten minutes.

It is better to bake corn-rye pancakes in a frying pan with a non-stick coating, but even such a frying pan for the first pancake is advisable to grease with a small amount of vegetable oil. Then it won't be needed. Pour the dough into the heated frying pan, twist until it spreads a little.

Brown one side over medium heat, turn over, and brown the other side. Pancakes are baked for 1-1.5 minutes, longer on the first side, and after turning over, you need to bake for no longer than a minute. Place hot pancakes in a stack and cover with something (deep bowl, large plate) to keep them warm. Or serve immediately.

Pancakes made from rye and corn flour are as golden brown as those made from wheat flour, but the taste is different. They will be a little drier and not as tender, but many people really like this unique taste. Bon appetit!






Author Elena Litvinenko (Sangina)
Try again

How to cook pancakes from corn flour with milk recipe - a complete description of the preparation so that the dish turns out very tasty and original.

Pancakes made from corn flour are golden and tender, and they can be served with all kinds of sauces and fillings: sweet and salty. They differ from ordinary ones in their rich and very pleasant corn aroma, since half of the dough for them consists of corn flour. Let's learn some recipes for making these amazing corn pancakes.

Pancakes made from corn flour with milk

• vegetable oil – 4 tbsp. spoons;
• corn flour - 5 tbsp. spoon;
• vanilla sugar – 0.5 teaspoon;
• baking powder - 2 teaspoons;
• wheat flour – 5 tbsp. spoon;
• milk – 375 ml;
• egg – 2 pcs.;
• sugar – 3 tbsp. spoons.

Beat the eggs and sugar thoroughly with a whisk, add corn and wheat flour, baking powder. Mix everything thoroughly, pour in warm milk and vegetable oil, cover the dough with a towel and leave to stand for 20 minutes at room temperature. After time has passed, take a frying pan, heat it up thoroughly and fry the corn pancakes on both sides in the manner we are accustomed to. Serve the finished dish for dessert, stacked in a pile, with sweet sauce!

Pancakes made from corn flour with kefir

• corn flour – 400 g;
• egg – 2 pcs.;
• vegetable oil;
• kefir – 1 l;
• water – 0.5 tbsp.;
• salt and sugar - to taste;
• soda – 1 teaspoon;
• lemon juice.

Pour homemade kefir into a deep bowl, break the eggs, add salt and sugar. Mix everything thoroughly, and then gradually add the sifted corn flour. Next, without ceasing to stir, pour in boiling water and throw in the baking soda, which has been quenched with lemon juice. Knead a homogeneous liquid dough, cover it and leave for 20 minutes in a warm place.

Then bake the pancakes in a well-heated frying pan, greased with vegetable oil, on both sides. Serve corn pancakes with kefir hot with jam or sour cream.

Corn flour pancakes on water

• boiled water – 400 ml;
• corn flour – 100 g;
• wheat flour – 100 g;
• egg – 3 pcs.;
• vegetable oil – 60 ml;
• salt - a pinch;
• sugar - to taste.

Sift corn flour into a large bowl and dilute with warm boiled water. Then pour in a little vegetable oil, add eggs, gradually add wheat flour, add a pinch of salt and sugar to taste. Mix the dough thoroughly until it reaches a homogeneous consistency, cover the top with a towel and leave to stand in a warm place for about fifteen minutes. After this, take a frying pan, heat it thoroughly, pour a little dough into a ladle, distributing it evenly over the entire surface, and bake the pancakes on both sides for several minutes. Then we put them in a pile on a plate, pour some jam on them and serve.

Recipe for pancakes made from corn flour with mineral water

• mineral water – 500 ml;
• corn flour – 200 g;
• wheat flour – 200 g;
• sugar – 2 tbsp. spoons;
• egg – 3 pcs.;
• vegetable oil – 3 tbsp. spoons;
• salt - a pinch.

So, mix corn and wheat flour in a bowl, add sugar and salt to taste. Lightly beat the eggs separately with a mixer and pour the mixture into the flour, stirring. Next, dilute the mixture with mineral water and stir everything thoroughly so that no lumps form. Then add vegetable oil, cover the dough with a towel and leave for exactly 1 hour in a warm place. After this, heat the frying pan over high heat and bake the corn pancakes, first for 2 minutes on one side and then on the other. Serve the pancakes hot, topping them with sour cream or any jam.

Corn pancakes or memories of banosh

Today I want to propose. I think this is an interesting recipe for corn pancakes.

It is interesting because we use only corn flour, that is, we do not add any other flour. I've tried making pancakes using cornmeal before. But in all recipes it was necessary to add 50 percent or more wheat flour. I was somehow not impressed - the corn flavor was lost, and the pancakes turned out thicker than usual.

The corn pancakes that I want to offer you contain only corn flour.

The pancakes turn out golden and especially delicious. for lovers of hominy, polenta or banosh. (For those who don't know, these are all dishes made from cornmeal or grains that are popular in different countries).

I dedicated my corn pancakes to my dearly beloved banosh. What is banosh and what does it have to do with pancakes, a little later. First, let's bake corn pancakes, try it, it's very useful for new taste sensations.

Corn pancakes, products:

• Corn flour – 200 ml
• Milk – 1 glass, volume 250 ml
• Eggs – 2 pcs.
• Salt - a pinch
• Sugar – 2-3 tsp
• Refined vegetable oil – 2 tbsp. spoons

Corn pancakes - recipe

1. Lightly beat eggs with salt and sugar and salt, add vegetable oil
2. Sift corn flour into a separate bowl. I unexpectedly ran out of flour at the most inopportune time, but I had some cereal, which I successfully turned into excellent flour using a coffee grinder.
3. Add the egg-butter mixture to the flour and stir until smooth so that there are no lumps.
4. Add milk at room temperature. Mix everything well again.
5. Leave the dough to “rest” for 30-40 minutes (no less!).
6. We bake corn pancakes in a well-heated frying pan, which should be greased with vegetable oil before baking the first pancake. All subsequent pancakes do not require greasing the pan.
7. For a frying pan with a diameter of 17 cm, the consumption of pancake dough for one pancake is 50-55 ml. Corn pancakes turn out thicker than pancakes made with wheat flour, but this does not spoil them at all. The dough needs to be stirred all the time, for some reason the butter kept rising to the top, and I constantly stirred the dough
8. Turn the pancakes over when the edges begin to brown slightly and small holes appear on the entire surface of the pancake. We make sure not to overcook the pancakes in the pan, otherwise they will turn out tough and brittle.
9. Bake on the second side for 20-30 seconds. We do not reduce the fire.
10. Corn pancakes are ready.

The most delicious corn pancakes are pancakes straight from the frying pan, from the fire, as they say. Once they cool down, in my opinion, they lose their taste. I discovered this by accident.

Usually, my family whips up the pancakes right away and, as a rule, there is simply nothing left to cool. But this time I left a few pancakes for my niece to try. After a while, I tried the pancake, but the taste was not the same. Fortunately, I remembered about banosh.

Banosh is a very popular Hutsul dish - corn porridge cooked with cream or sour cream. Served with feta cheese. cracklings or mushrooms. But he is good on his own. We tried banosh in the Carpathians, in a small restaurant. It was something! I couldn’t even dare to call this miracle, which simply melted in my mouth like porridge. We tried it so much that we later gave up on barbecue.

I remembered how much my niece liked the banosh and decided to steam the corn pancakes with sour cream in the microwave. It turned out very tasty! I don’t even know what I liked more: hot pancakes from the frying pan or an improvised pancake banosh.

This is such an unusual and interesting Maslenitsa!

Cook with pleasure and subscribe to new recipes on the site!

Olga Andreeva writes:

Corn flour is healthy and has less calories than wheat flour. So these pancakes should also be tasty. and useful. In Moldova, we prepare mamalyga, a national dish, made from corn grits. Served with cheese and cracklings. I rarely make this dish. But my daughter works in a cafe, where the cuisine is national. And she learned to cook delicious mamalyga herself, serving it with pieces of meat, sour cream and feta cheese. Yummy! I haven’t heard about banosh. Thank you, Lena, it was interesting to read both the recipe for pancakes and about the banosh.

Mamalyga has been my favorite since I was a student; I studied with girls from Moldova, and they often cooked mamalyga. We tried it with feta cheese, with cracklings, and even fried in pieces in a frying pan in butter until crusty, and sprinkled with sugar. It was delicious!

Corn flour pancakes: recipe with photos

How to make pancakes from corn flour? We will describe the recipe for such products in this article.

Unlike regular pancakes, a dessert made from corn flour turns out golden and tender. You can serve it with any fillings and sauces (salty and sweet).

These pancakes have a very pleasant and rich corn flavor. So let's look at some recipes for making this delicacy together.

Corn flour pancakes: recipe with milk

There is more than one way to make pancakes using cornmeal. After all, you can make such culinary products with milk, kefir, and even using ordinary or mineral water.

So what ingredients do you need to purchase to make delicious cornmeal pancakes? The recipe for these products includes:

• corn flour - 5 large spoons;
• vanilla sugar - ½ dessert spoon;
• baking powder - a couple of dessert spoons;
• wheat flour - 5 large spoons;
• fresh, not very fat milk - about 380 ml;
• raw chicken egg - 2 pcs.;
• fine sugar - 3 large spoons;
• sea ​​salt - a couple of pinches.

Preparing the base

How are cornmeal pancakes made? This recipe requires using a large bowl. You need to break the eggs into it, then add sugar and beat thoroughly with a whisk or fork. After this, you need to add salt, baking powder, vanilla sugar, wheat, and corn flour to the products.

After mixing everything thoroughly, add warm milk and refined oil to the ingredients. The resulting dough must be covered with a towel and left at room temperature for 20 minutes.

How are cornmeal pancakes fried? Recipes for preparing such products require the use of a regular frying pan. It should be warmed up thoroughly, and then pour in the oil and lay out a little batter. Products made from corn flour should be fried on both sides in the usual way.

After preparing the pancakes, they should be thoroughly greased with butter.

Now you know how to make cornmeal pancakes. You should definitely have recipes for such products in your own cookbook. After all, making them is easy and simple, and the taste will not leave anyone indifferent.

Corn flour pancakes: recipes with photos

If you want to get more sour homemade pancakes, then it is recommended to cook them not with milk, but with kefir. The fermented milk drink will make the dessert very tasty and aromatic.

So, we need:

• unflavored vegetable oil - about two large spoons;
• corn flour - 400 g;
• raw chicken egg - 2 pcs.;
• thick fatty kefir - 1 l;
• warm boiled water - ½ cup;
• salt - a couple of pinches.

How to start making cornmeal pancakes? The dairy-free recipe calls for using a deep iron bowl. You need to pour all the kefir into it, and then heat it a little on the stove. Next, you need to pour table soda into the fermented milk drink and extinguish it.

After the ingredients stop foaming, add beaten eggs, sugar, vegetable oil and salt. After mixing the ingredients, you need to pour corn flour into the same bowl. Having received a fairly thick base, it should be diluted with warm boiled water. Leave the dough in this form for ¼ hour.

Pancake frying process

How should you fry cornmeal pancakes? This recipe without yeast or milk requires the use of a cast iron skillet. It needs to be warmed up strongly with a couple of spoons of oil, and then put out the dough. Thin and large pancakes should be fried until they become golden brown. After this, all finished products must be generously greased with cooking oil and placed in a pile on a flat plate.

Serving culinary products to the table

To make them even more tasty and satisfying, you can pour them with maple syrup, condensed milk or honey. By the way, some housewives prefer to use such products along with unsweetened sauces. It is also good to fill them with minced meat and rice, cottage cheese and herbs. Enjoy your meal!

Making delicious pancakes with sparkling water

Few people know that carbonated mineral water makes very tasty pancakes (from corn flour). The egg-free recipe is also not very popular among housewives. However, during the Great Christian Lent, such methods of preparing pancakes will be very useful. Let's look at the recipe in more detail.

So, we will need the following ingredients:

• unflavoured vegetable oil - about 4 large spoons;
• corn flour - 200 g;
• wheat flour - 200 g;
• sparkling mineral water - 500 ml;
• soda - dessert spoon incomplete;
• fine sugar - 3 large spoons (add to taste);
• salt - a couple of pinches.

As you can see, the presented recipe for lean homemade pancakes does not require the use of expensive and rare ingredients. For it we will need only simple and easily accessible products.

So, before you start frying pancakes, you need to knead the dough not too thick. To do this, pour carbonated mineral water into a deep bowl, and then immediately add table soda to it. This ingredient will combine with carbon dioxide and be thoroughly extinguished. If you use ordinary water, then you must extinguish the soda in advance with lemon juice or vinegar.

Having placed both ingredients in a bowl, you need to add a couple of pinches of salt, sugar and butter. Next, add wheat and corn flour to the same bowl. As a result, you should get a viscous base. To make it thinner, it is recommended to add a little more mineral water to it.

Heat treatment

Pancakes made from dough should be fried in sparkling water in exactly the same way as regular products. To do this, pour a little oil into a cast-iron frying pan and then heat it thoroughly. Next, you need to put the previously prepared dough into the bowl, using a large spoon or ladle.

To ensure that you get a round, even and thin pancake, after laying out the dough, it is recommended to immediately tilt the pan in different directions. This will help the base spread.

Pancakes should be fried on both sides. In this case, you need to make sure that they are thoroughly browned.

After frying one product, it must be immediately removed from the pan and immediately greased with butter. As for the heated dishes, you need to place the next portion of dough into it, which should be fried exactly as described above.

Having prepared and greased all the pancakes, they must be placed in a stack on a flat plate and immediately placed on the table along with hot tea, coffee or other favorite drink. If desired, you can present the products with condensed milk, some syrup, jam or regular honey. Enjoy your meal!

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What recipes have you tried? What are the difficulties, what doesn’t work? I, as an amateur in yesterday's past, will perfectly understand all the problems

Nastya, I tried only one recipe from this site (and damn it, I didn’t bookmark it) - it turned out, but it’s still a little different. My grandmother baked pancakes - thin, full of holes, they were soft all the time. But for me, according to her recipe and according to all the others, they turn out thick and like cola, hard, only a trash can can eat them. I also tried to do it with mineral water, while it was hot - nothing, but when it cooled down, they became sticky again! That's how crazy I am!

Anastasia, these pancakes are very tasty. I’ll definitely make it if necessary.

47 years old
Ukraine, Mukachevo - Barcelona

yfnfif77
Natasha, I have baked these recipes from the site more than once.

no complaints
The only thing I always do is this, regardless of the recipe - I wipe each pancake just removed from the frying pan with a stick of butter from the refrigerator. I put the next one on, lubricate the next one on top and so on.
Also, to prevent the edges of the pancakes from drying out, I cover the stack of pancakes with a plate of a larger diameter.
It turns out that I fried it, put it on a plate, brushed it with oil and covered it with a plate.

And further. Are you sure your grandmother didn’t bake yeast pancakes? That’s why one of my grandmothers baked only yeast ones. I didn’t even know then that pancakes were different. But yeast ones stay soft longer.

If they turn out thick, the dough is obviously a bit thick. I personally sometimes make pancakes according to a recipe, and then I see that the dough spreads a little heavily in the pan, the pancakes are a bit thick, and I have to add milk straight into the already prepared pan. I like it when the dough is liquid. It spreads around the pan much easier this way

I'm sure you'll find YOUR pancake recipe!

Akilezna
Likochka, thank you
Come by if you have a chance, I'll be glad

28 years
Ukraine, Donetsk

Nastya, I promise to cook these pancakes next week. Just yesterday cornmeal took up residence in our house (hopefully not for long)
Thank you for the delicious and yum pancakes and photos!

Ginger girl
Hello, Alenka
I'm waiting and waiting
Thank you for your attention

28 years
Ukraine, Donetsk

Nastyusha, my mom and I already tried your recipe today! We loved the pancakes! They are so yellow, aromatic and have a bright corn taste. mmmm. Super! The only thing is that they were thicker than regular pancakes and there were very few pimples, BUT I personally like thicker pancakes. and the pimples were not the most important thing. In general, I thank you very much for the recipe on behalf of my mom and me, of course

Sunny cornmeal pancakes

On this page you will find the following recipes:

Corn has been known to mankind for thousands of years. The ancient Mayan Indians made soup from the pollen of this plant, made huts from the stems and leaves, and ate the grains. Nowadays, oil and starch, plastic and paper, popcorn and corn flakes, canned food and medicines are used in cosmetology from different varieties of corn.

In many countries, corn grits and flour are widely used. The national dishes mamalyga, banush, ugali are made from them, bread and flatbreads are baked.

Pancakes made from corn flour are surprisingly tasty - aromatic, bright yellow in color, with an original grainy structure. They are prepared with water, kefir, milk, and yogurt. The recipe for making cornmeal pancakes is quite simple, and the result will pleasantly surprise your loved ones. Moreover, pancakes can be served with both sweet and savory fillings.

Corn pancakes - a simple recipe using water

Time required for preparation: 15-20 minutes.

Time required for preparation: 30-40 minutes.

Total time: 50-60 minutes.

Quantity: 10-20 pieces.

If you want the corn pancakes to be fluffy, then use slightly less water than indicated in the recipe.

Sift corn flour into a container and dilute with half a glass of water.

Pour vegetable oil into the mixture, then mix.

In a separate bowl, stir eggs with sugar and salt.

Mix eggs and corn flour.

Gradually add sifted wheat flour into the mixture, breaking up any lumps.

Advice. At this stage of preparation, you can adjust the thickness of future pancakes by adding the remaining water: thick dough will turn out fluffy, and thin dough will turn out thin.

We bake cornmeal pancakes in a well-heated frying pan with a thick bottom or non-stick coating.

Depending on the thickness of the dough, these can be thick and filling pancakes or elegant thin pancakes. Serve hot with tea, coffee, your favorite jam, melted butter or condensed milk.

Pancakes made from corn flour with milk

Pancakes made from corn flour and milk are tender and golden. The pleasant aroma and rich taste of this pastry will be remembered for a long time.

Ingredients for cornmeal milk pancakes:

Preparation time: 10-15 minutes.

Time required for preparation: 30-50 minutes.

Total time: 40-60 minutes.

Quantity: 15-20 pieces.

Pancake recipe:

• In a container, beat the eggs with salt and sugar with a whisk or fork.
• Add sifted wheat and corn flour, vanillin, baking powder (soda), mix.
• Heat the milk a little and add it to the egg-flour mixture, stirring constantly.
• At the last stage, add oil and stir the dough again.
• Cover the dish with a cloth or lid and place the mixture in a warm place for 15-20 minutes.
• After the time has passed, mix the dough. We bake pancakes on both sides in a preheated frying pan without using oil.
• Serve pancakes with your favorite filling or sauce, jam, honey, sour cream, melted butter.

The following recipe for corn pancakes involves the use of kefir. Baking from such dough always comes out fluffy, crumbly, beautiful in color, and with a pleasant aroma.

Preparation time: 10 minutes.

Time required for preparation: 30-40 minutes.

Total time: 40-50 minutes.

Quantity: 15-20 pieces.

• Mix pre-sifted wheat and corn flour in a container.
• Beat the eggs a little with sugar and salt.
• We extinguish the soda with kefir.
• Mix the eggs with kefir, and then pour the mixture into the flour.
• Mix the ingredients until smooth.
• Cover the bowl with the dough with a lid or cloth and leave in a warm place for 30 minutes.
• Add oil to the mixture and stir.

Advice. Vegetable oil can be replaced with butter. melted in a water bath.

• Bake pancakes in a heated frying pan without adding oil.
• Serve the finished pancakes with sweet jam, sour cream, and other fillings.

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Cornmeal pancakes are delicious! 😉 You can bake them with water, milk, yogurt, kefir or other fermented milk product.

My friend Dasha supplied me with different types of flour! 😀 Thanks to her, I bake and... and now here are the pancakes! 😀

Corn flour somewhat reminds me of semolina - in color, consistency, properties and even a little taste. It’s a pleasure to work with her, but you need to get used to it, just like with any other person.

For example, its ability to swell makes the dough thicker some time after kneading. But this type of flour can also have different gluten levels, just like wheat flour. Therefore, you need to navigate the situation 😉

Today I again suggest making savory pancakes, since I myself only like these. But if you can’t imagine this delicacy without sugar, everything is as simple as shelling pears - add as much of it as your soul (or other part of the body) desires! 😀

Ingredients:

• eggs - 2 pieces
• water - 750 ml
• sunflower oil - 4 tbsp.
• premium wheat flour - 1.5 cups
• corn flour - 0.5 cups
• starch - 1 tsp.
• soda - 0.5 tsp.
• salt - 1 tsp.

Preparation:

Combined eggs with salt. You can also add sugar at this stage if you like sweet pancakes.

She beat it and poured in the water. I took boiled at room temperature.

I whipped everything together with a blender whisk. It turned out to be a cute foam cap;)

I sifted premium wheat flour along with starch and soda.

Next I added the sifted cornmeal.

Beat until smooth, pour in sunflower oil. I took the fragrant one, but you can use the purified one.

I stirred it again.

I left the dough for 20-30 minutes to settle. During this time it will become a little thicker, because... cornmeal swells.

I fried it in a well-heated frying pan, dripping a little oil before each pancake. But this is not necessary - you can use the oil only before the first pancake.

I fried it, as usual, on both sides.

The pancakes turn out very tasty! They are good both hot and cold;)

And you can serve them with anything - condensed milk, jam, sour cream, cheese, sausage...) Or stuffed with any sweet or savory filling!

I served with raspberry jam and freshly brewed black tea...

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