Table of contents:
- Corn Pancake Ingredients - Kefir Pancakes with Corn Flour
- Method of cooking corn pancakes - kefir pancakes with corn flour
Video: Corn Pancakes - Kefir Pancakes With Corn Flour. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Cornmeal kefir pancakes, or corn pancakes, add a pleasant variety to pancake recipes. Once I really wanted to bake pancakes with kefir, but the flour was almost over. It was too lazy to go to the store, and deep in the closet there was a can of corn grits. Grits, even finely ground, should not be added to the dough, since they do not have time to bake, I tried. But a regular coffee grinder solved the problem - several loads, and the cereal turned out to be excellent corn flour.
Corn pancakes with kefir turned out to be very tasty, fluffy, of a beautiful yellow color. Prepare an ordinary sour cream for them, add some fresh berries or jam - you get a delicious and inexpensive dessert or breakfast if you find an extra half hour to prepare it.
- Cooking time: 30 minutes
- Servings: 3
Corn Pancake Ingredients - Kefir Pancakes with Corn Flour
- 130 g corn flour;
- 130 g wheat flour;
- 5 g baking powder;
- 3 g salt;
- 200 ml of kefir or yogurt;
- 2 chicken eggs;
- 45 g butter;
- vegetable oil for frying;
- sour cream, powdered sugar for serving.
Method of cooking corn pancakes - kefir pancakes with corn flour
We measure out the required amount of corn and wheat flour, mix in a deep bowl with baking powder and salt, add a small pinch of sugar. By the way, the baking powder in the dough can be replaced with ordinary soda, this will not affect the quality of the pancakes, for the indicated ingredients 1/2 teaspoon of soda is enough.
In a separate bowl, mix the liquid ingredients of the dough - kefir and chicken eggs, slightly beat the mass so that the eggs mix well with the kefir.
Heat the butter in a thick-bottomed saucepan over low heat so that the butter melts but does not burn. Cool, add to the mixture of kefir and eggs.
Stir the liquid ingredients thoroughly so that they combine well, this can be done with a whisk, fork, or put all the ingredients in a food processor.
Gradually add liquid ingredients to dry ingredients. If you do the opposite, then lumps will form in the dough, and you will have to fiddle with their elimination for a long time.
Mix everything well until a smooth mass is obtained; in consistency, the dough for corn pancakes should resemble thick sour cream.
Heat a skillet with a thick bottom over medium heat. The “lumpy first pancake” rule only applies if you are pouring the dough into a poorly heated pan.
Lubricate a heated frying pan with a thin layer of cooking oil for frying, put two tablespoons of dough on each pancake, cook for 1-1.5 minutes on each side until golden brown.
Grease hot pancakes with a thick layer of butter on each side.
We put the pancakes in a slide. It took me about 20 minutes to prepare this stack, as I baked one piece at a time.
Making sweet sour cream for serving. In a bowl, beat 3-4 tablespoons of fat sour cream and a tablespoon of powdered sugar until creamy.
Pour the pancakes with cornmeal with sour cream, decorate with fresh berries and a mint leaf, serve immediately.
Corn pancakes - kefir pancakes with corn flour are ready. Bon Appetit!
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