Corn flour pancakes with kefir - step by step recipe

Have you tried making corn pancakes? No?! Be sure to try it, and our step-by-step photo recipe will help you.

So, how to make pancakes from corn flour with milk, read on...

Pancakes are a favorite dish for many people, regardless of the season or current holidays.

Therefore, there are a lot of different recipes for their preparation to suit the most capricious tastes.

Bright corn pancakes will be appreciated, first of all, by those who want to keep their figure in excellent condition.

After all, as you know, corn flour has many beneficial properties.

Nutritionists are increasingly advising overweight people to eat baked goods and other dishes made from this product.

Corn pancakes with milk

Ingredients

corn flour – 1 cup (200 g);
wheat flour (or rice) – 100 g;
eggs – 2 pcs.;
1.5% fat milk – 2 cups;
sugar – 3-4 tbsp. spoons;
a pinch of salt, vegetable oil.

Cooking sequence

1. First, beat the eggs with the required amount of sugar (the amount can be adjusted to your taste). Add a pinch of salt.

4. Add a mixture of wheat and corn flour to the eggs beaten with sugar. Knead a fairly thick dough.

5. Pour in the remaining milk (1 and 1/3 cups) in small portions, stir everything. The result is a dough with a liquid consistency.

6. Add vegetable oil. For this, 2 tablespoons will be enough. Mix everything one last time and let the corn pancake dough sit for 30 minutes.

These are the bright and healthy corn pancakes that result from their preparation!

1 cup milk (cup = 240 ml),
200 ml corn flour, 2 eggs, 3 tsp. sugar, a pinch of salt, 2 tbsp.
vegetable oil. Corn flour is made from yellow corn, has many beneficial properties and is often used in cooking. The nutritional properties of this flour are superior to wheat flour. Corn flour is considered the best among other similar products. It contains a huge amount of vitamins important for humans: PP, B, D, A, etc. In addition, it is rich in microelements. It contains iron, calcium, phosphorus, potassium, magnesium. Its most important value specifically for me is that it is gluten-free. In the Dominican Republic, corn flour is more popular than wheat flour. Tasty and healthy corn flour can be finely or coarsely ground. The finely ground product is used for baking. Coarse flour is used to make bread. Many national dishes are prepared from corn flour: porridge, hominy, polenta, ugali, banush, bulamik, traditional Mexican flatbreads, etc. Well, I made Russian pancakes from this flour! It turned out very tasty and bright!

Ingredients:

1. Mix dry ingredients: corn flour, sugar and salt.

2. In a separate bowl, beat milk and eggs.

3. Pour the egg-milk mixture into the flour mixture. Mix well with a whisk.

5. Mix well with a whisk again and leave the dough to stand for 30 minutes. The dough should not be thick, but rather liquid, just like pancake dough. If you think the dough is thick, add a little milk, add gradually, a tablespoon at a time, so as not to overdo it.

6. Grease a hot frying pan with vegetable oil. I bake these pancakes in a small frying pan, but you can use any one, it just seems to me that a small-diameter frying pan is ideal for this kind of dough. Pour the dough into the pan and quickly and evenly distribute it over the surface. Fry for about 1 minute.

7. As soon as holes appear on the pancake and the edges are slightly browned, turn it over! Fry for about 30 more seconds.

8. Since the pancakes turn out a little dry (especially corn flour), grease each pancake with butter (optional).

9. That's it! Sunny, bright, delicious cornmeal pancakes are ready! It's best to serve them right away while they're still hot, with honey, maple syrup, jam, condensed milk, or various jams, like I did!

Bright, sunny and very tasty pancakes with cornmeal. Corn pancakes taste different from our usual pancakes made with wheat flour. They are a little dry, which is why they must be served immediately while still warm and always with jam, honey or various syrups. For extra brightness, you can add a little turmeric to the dough.

Corn flour 150 gr
Wheat flour 100 gr
Milk 350 ml
Egg 2 pcs
Sugar 3 tbsp
A pinch of salt
Vegetable oil 3 tablespoons
Butter to taste

Product weight measures

Lenten pancakes without eggs and with coconut flour

Pancakes with coconut milk are unusual, tasty and healthy! In addition, this is an excellent option for allergy sufferers who cannot eat dairy products, as well as for vegetarians.

This recipe for coconut pancakes will also come in handy during fasting because... They are prepared without eggs, and coconut milk is a plant-based product. You can buy coconut milk, or you can make it yourself from coconut.

The pancakes have a subtle coconut flavor. They turn out more tender than regular pancakes made with milk. The technology for preparing pancake dough with coconut milk is absolutely the same as for regular pancakes. These recipes are easy to make and you will want to make them over and over again!

Unfortunately, these pancakes cannot be made thin; the dough for them should be a little thicker than for regular pancakes. For one breakfast serving of 5 pancakes you will need:

Coconut milk 300-350 ml.
Rice flour – approximately 130 grams to obtain the consistency of thick sour cream
Sugar – 2 tbsp.
Salt - a pinch
Vegetable oil – 1-2 tbsp.
Soda – 1/3 tsp. quenched with vinegar or lemon juice

1. Dissolve sugar, salt, sifted flour, and vegetable oil in coconut milk. Mix everything until smooth so that there are no lumps in the dough. It should be a fairly thick consistency!

2. If you have a non-stick frying pan, then you can fry pancakes without oil.

3. If the frying pan is ordinary, lightly grease the frying pan with oil before each baking of the pancake.

4. Fry on both sides until golden brown.

How to make pancakes from cornmeal

Beat eggs with milk.
In another bowl, add corn and wheat flour, sugar and salt.
Mix all dry ingredients.
Pour the milk mixture into the dry mixture.
Mix well with a whisk until smooth and leave the dough for 30 minutes. Then add vegetable oil and mix well again.
Bake pancakes in a hot frying pan greased with a small amount of oil. Each hot pancake must be greased with a piece of butter, otherwise the pancakes will turn out dry.

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Recipe for yeast corn pancakes PP

We can’t stop talking about how healthy corn flour is. This ingredient helps strengthen the cardiovascular system, has a beneficial effect on the secretion of bile and normalizes blood circulation. In addition, corn grits can cure anemia, slow down the aging process and even serve as an excellent diuretic. Due to its beneficial composition, corn flour in pancakes is not only able to resist such a hated set of extra pounds, but will also allow you to improve your health during Maslenitsa. Among the many recipes for pancakes made from corn flour, especially lovers of a healthy lifestyle like the interpretation with the addition of yeast. Of course, such pancakes have a characteristic porous texture, they turn out to be as tender as possible and at the same time crispy. In order to prepare such pancakes at home, you only need to stock up on the necessary ingredients and put in a little effort:

300 g corn flour;
5 g dry yeast;
200 ml mineral water;
2 chicken eggs;
a pinch of salt;
200 ml milk;
2 tablespoons vegetable oil;
2 tablespoons granulated sugar;
25 g butter.

Dry yeast should be poured with mineral water and left in this form for 5 minutes. Then you need to break chicken eggs into the yeast, add sugar and salt. Mix everything well. Place a saucepan on the stove, add butter and melt it over medium heat. Pour the oil into the dough and mix. Pour flour into the mixture, mix everything and leave the dough to rise for literally 30 minutes. Pour the milk into the dough, beat well and leave for another 15 minutes. Place a frying pan on heat and pour in a little vegetable oil. Pour the dough into a thin layer and fry it on both sides until golden brown.

The original recipe for corn pancakes will be described in this video.

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

Lightly beat eggs with salt and sugar and salt, add vegetable oil
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.
Add the egg-butter mixture to the flour and stir until smooth so that there are no lumps.
Add milk at room temperature. Mix everything well again.
Leave the dough to “rest” for 30-40 minutes (no less!).
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.
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
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.
Bake on the second side for 20-30 seconds. We do not reduce the fire.
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!

Cornmeal pancakes

Have you already conducted such an interesting experiment? Making pancakes from corn flour will be a pleasant way to spend time in the kitchen with a beautiful and tasty result!

Many people underestimate corn flour (as well as, for example, corn vegetable oil, which is much healthier than sunflower oil and is slightly more expensive), or they simply don’t notice it. Meanwhile, baked goods made from it, including pancakes, are no worse than classic pancakes, and even better - they are low-calorie, healthy, and very tasty.

Corn flour is made from a special variety of yellow corn that has dietary properties. It contains many microelements, vitamins and amino acids. Also, this flour contains healthy fiber, vegetable protein, fatty acids and starch.

The low popularity of corn flour is most likely due to the fact that there are not many recipes for dishes made from it. Even during the golden age of corn in our country (under N.S. Khrushchev), it never became particularly popular. Meanwhile, products made from such flour are very tasty, lower in calories, and do not go stale for a long time. Anyone interested in cooking and different ways of preparing pancakes should definitely try making pancakes from this flour!

Cooking time: 30 minutes 30 minutes

milk, 2.5 cups (you can use whey)
egg, 2 pcs.
corn flour, 1 cup
flour, 1/2 cup (rice/wheat)
vegetable oil, 2 tbsp.
salt, 1 pinch
sugar, (to taste)

Rice flour pancake recipe video

Fitness recipe for pancakes made from rice flour for slim women. The pancakes turn out thin and no worse than those made from white wheat flour.

To prepare we will need:

eggs – 2 pcs.;
stevia or any other sweetener to taste or sugar 2 tablespoons;
rice flour – 2 cups;
starch - 2 tablespoons;
soda; - lemon juice;
salt;
olive oil.

How to make cornmeal pancakes:

Remove all foods from the refrigerator in advance so that they are at room temperature.

Break the eggs into a deep bowl, add salt and sugar, beat with a whisk until smooth.

Pour whey or milk into the egg mixture, stir, gradually add sifted corn flour (you can immediately mix it with the second flour and sift them together), kneading the pancake dough without lumps.

Pour vegetable oil into the dough and mix it.

You can add vanillin or vanilla sugar to the pancake dough when kneading; spices: ground cinnamon, cardamom, etc. are also appropriate for the sweet version of preparing the dish.

Friends, have you ever tried pancakes made from corn flour? Did you like them? What impression do you have of them? Share your thoughts in the comments on this recipe!

They prepared it. Look what happened

Corn pancakes: recipe without wheat flour

How to make homemade corn pancakes

Maize (corn) flour differs from wheat flour in that it contains very little gluten. Often, regular flour is added to corn pancake dough to give it more uniformity and elasticity.

Today we will look at a recipe made exclusively with maize grinding, because such pancakes also turn out excellent, and most importantly, incredibly healthy.

Heat the milk until warm, then pour it into a deep container so that it is convenient to knead the dough.
Add eggs, salt, sugar, spices (if desired) to the milk and mix everything.
Gradually start pouring flour into the dough, stirring the mixture with a whisk. Mix all the ingredients so that there are no lumps left.
After this, add vegetable oil and mix it with the dough.

Keep in mind that maize flour is grainy, so it will settle. Therefore, before scooping up the dough for the next pancake, stir it.

Pancakes are fried from corn flour without wheat in a pre-heated and greased frying pan. Despite the lack of stickiness in the dough, the “cakes” do not tear and bake quite easily and quickly (literally 2 minutes on each side).

Corn flour itself has a special and very pleasant smell. But if this is not enough for you, then you can add spices to the dough, for example, a little ginger, cinnamon, rosemary or vanillin - at your discretion. Such seasonings will add flavor and piquancy to baked goods.

You can come up with dozens of different fillings for cornmeal pancakes - it all depends on your taste and imagination. Experiment with the filling - and enjoy a delicious, hearty dish that does not threaten your figure and health.

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 cook 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 in if you have the chance, I’ll be glad

28 years old Ukraine, Donetsk

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

Ginger girl Great, Alenka Waiting, waiting Thank you for your attention

28 years old 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.

Very tasty diet pancakes without flour! (with starch)

These pancakes are made without any flour at all! I never thought before that this was even possible. Starch makes excellent thin and very strong, elastic pancakes.

To prepare we will need:

Milk – 500 ml.
Eggs – 3 pcs.
Vegetable oil – 3 tbsp.
Sugar – 2-3 tbsp.
Starch (it’s better to take corn starch) – 6 tbsp. (with a small slide)
Salt

1. Let's start by mixing eggs with sugar and salt. You can do this in any way convenient for you: blender, mixer, whisk. The amount of sugar can be adjusted to taste. But remember, if you add a lot of sugar, the pancakes will burn quickly.

2. Milk should be slightly warmed to room temperature and combined with eggs. If you add cold milk, for example from the refrigerator, lumps will form in the dough.

3. You can add either corn or potato starch, depending on what kind you have on hand. If you have corn starch, take half a tablespoon more than potato starch: 6.5 tbsp. with a small heap of corn or 6 tbsp. with a small pile of potatoes. Mix the dough well so that there are no lumps.

4. Add vegetable oil. The dough should be liquid.

5. Heat the frying pan thoroughly and grease it with vegetable oil.

See how beautifully you can wrap pancakes and serve them:

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.

Cook with us via video:

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Recipe for a raw food cake on a coconut base with banana cream
Many have already heard about a raw food diet - what this philosophy is, why it is needed and how it is useful. And even those housewives who do not adhere to a raw food diet all the time.
Vegetarian and raw vegan carrot cake recipe: no flour or baking
Usually, cakes and pies based on vegetables are perceived without much enthusiasm due to the preconception that they are boring, tasteless and there is nothing special about them. But.
On this page you will find the following recipes: Recipe: Homemade cornbread without wheat flour, with the addition of rice Recipe in a slow cooker: Delicious cornbread.
Quick cake recipe without eggs

Ingredients:

1 cup of milk (cup = 240 ml),
200 ml corn flour,
2 eggs,
3 tsp Sahara,
a pinch of salt,
2 tbsp. vegetable oil.

Preparation:

Mix dry ingredients: corn flour, sugar and salt.

In a separate bowl, beat milk and eggs.

Pour the egg-milk mixture into the flour mixture. Mix well with a whisk.

Mix well with a whisk again and leave the dough to stand for 30 minutes. The dough should not be thick, but rather liquid, just like pancake dough. If you think the dough is thick, add a little milk, add gradually, a tablespoon at a time, so as not to overdo it.

Grease a hot frying pan with vegetable oil. I bake these pancakes in a small frying pan, but you can use any one, it just seems to me that a small-diameter frying pan is ideal for this kind of dough. Pour the dough into the pan and quickly and evenly distribute it over the surface. Fry for about 1 minute.

As soon as holes appear on the pancake and the edges are slightly browned, turn it over! Fry for about 30 more seconds.

Since the pancakes turn out a little dry (especially corn flour), grease each pancake with butter (optional).

Ingredients:

milk 2.5 cups (you can use whey)
egg 2 pcs.
corn flour 1 cup
1/2 cup flour (rice/wheat)
vegetable oil 2 tbsp.
salt 1 pinch
sugar (to taste)

Preparation:

Remove all foods from the refrigerator in advance so that they are at room temperature.

Break the eggs into a deep bowl, add salt and sugar, beat with a whisk until smooth.

Pour whey or milk into the egg mixture, stir, gradually add sifted corn flour (you can immediately mix it with the second flour and sift them together), kneading the pancake dough without lumps.

Pour vegetable oil into the dough and mix it.

Ingredients:

milk 320 ml
egg 2 pcs.
corn flour 100 g
vegetable oil 3 tbsp. l.
salt 1 pinch
sugar 1 tsp.
butter 25 g
wheat flour 100 g

Preparation:

Beat eggs with sugar and salt, add corn flour, pour in milk, stir, add flour, mix thoroughly.

Leave to rest for 40 minutes. Add vegetable oil.

Bake pancakes on both sides, grease each pancake with butter.

Ingredients:

Corn flour 300 g
Chicken egg 3 pcs.
Butter 30 g
Granulated sugar 3 tsp.
Salt 1 chip.
Milk 500 ml
Olive oil 3 tbsp. l.

Preparation:

Prepare the dough. It is important that the milk and eggs are at room temperature. Mix them with a mixer and gradually add sifted corn flour, salt and sugar. You can add more sugar if you need sweeter pancakes. Melt a piece of butter and also add it to the dough, stirring with a mixer. The dough should have the consistency of liquid kefir. Let the dough sit for half an hour.

Heat the frying pan over low heat for 2-3 minutes. The main thing: start baking in a well-heated pan and greased with olive oil right before pouring the dough. Then the first pancake will never be lumpy! Before each pancake, grease the pan. Let's bake thin pancakes!

If desired, grease each pancake with butter. It is especially important to do this if the pancakes, like ours, are made from corn flour, otherwise they will quickly become stale. The edges are lacy and crispy.

Ingredients:

Corn flour (finely ground) - 1 cup
Milk - 1 glass
Any fermented milk product (yogurt, kefir, fermented baked milk) - 1 cup
Baking powder or soda - 0.5 tsp.
Unscented sunflower oil - 2 tbsp. l.
Eggs - 2 pieces
Salt - a pinch
Vanilla, zest - optional.
If you are making a sweet version, you can add a couple of spoons of sugar.

Preparation:

Sift the flour, add salt, vanilla, sugar (if using).

Pour the fermented milk product into the flour (in my case, yogurt).

Add zest as desired.

Beat the eggs with a whisk or mixer.

Meanwhile, heat our glass of milk until hot.

Add the milk into the eggs in a thin stream, stirring thoroughly.

Pour baking powder/soda into the corn-fermented milk mixture.

Pour in the egg-milk mixture.

The result is a regular pancake batter consistency.

Mix vegetable oil into the dough

Fry pancakes as usual. I always lightly grease the pan before the first pancake.

Ingredients:

corn flour – 375 g
sparkling water – 250 ml
wheat flour – 125 g
milk 1.5% - 250 ml
eggs – 2 pcs
corn oil – 2 tbsp
salt – 1/2 tsp

Preparation:

Combine both types of flour together, sift through a kitchen sieve and pour into milk at room temperature.

Add eggs and salt, pour in mineral water in a thin stream, beat with a mixer until completely smooth and leave on the kitchen table for half an hour.

Heat a frying pan, grease with corn oil and bake the pancakes for 1.5 minutes on each side.

Place on a serving platter and serve hot with thin hot sauce or mayonnaise.

Ingredients:

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.

Preparation:

Break chicken eggs into a large cup, add salt and add granulated sugar;

Beat everything well, this process can be done with a whisk or mixer;

Beat everything again with a whisk or mixer. A cap of foam should form on top;

Mix wheat flour with starch and baking soda. Sift this dry mixture into a mixture of water and eggs;

Using a mixer or blender, stir. It is important to obtain a uniform mass without lumps;

After this, add vegetable oil and stir again;

Let the dough sit for about 20 minutes, during this period the flour will swell a little and the mixture will become thicker;

Grease the surface of the frying pan with vegetable oil and place on the fire;

Pour the dough onto the surface and distribute;

Fry each side for 2 minutes and place on a plate;

Ready-made pancakes can be greased with butter or sour cream. You can also add jam, sugar or honey or wrap any filling.

Pancakes made from corn flour are tasty and nutritious. It contains many vitamins, but does not contain gluten (a plant protein or gluten that some people are allergic to). All dishes prepared with corn flour will be dietary. This flour is useful for diabetes and digestive disorders. It is low in calories and will not harm your figure. Cooking classic corn pancakes with milk.

Pancakes without flour with kefir

The pancakes prepared according to this recipe are very tasty, thin and delicate with a slight kefir sourness. Pancake dough diluted with kefir always has a delicate texture. The following set of ingredients will make 10 pancakes.

To prepare we will need:

300 ml kefir
3 eggs
2 tbsp. corn starch or 1 tbsp. potato
a pinch of salt
sugar or substitute as desired or without sugar
0.5 tsp soda

1. Mix eggs with sugar and kefir. You can do this with a whisk, or you can do it with a mixer at low speed, just mix.

2. Pour soda into the starch and mix all ingredients together. Now you need to mix the dough thoroughly so that no lumps form in it.

3. Pour vegetable oil into the dough and stir until smooth. The dough will be liquid, as it should be. Leave it to stand for about 15 minutes, during which time the ingredients will mix better and “make friends” with each other.

4. Let's start baking pancakes. I advise you to stir the dough constantly because the starch quickly settles to the bottom.

5. Grease a well-heated frying pan with vegetable oil. Spread the dough in a thin layer in a circular motion over the surface of the pan. Pancakes are baked until golden brown on both sides.

Watch a video of making thin pancakes without flour using kefir:

Preparing the dough

Attention! Corn flour has fine and coarse grinding. To make pancakes you need fine grinding; coarse grinding is used to make bread.

Products:

corn flour – 1 cup
milk – 1.5 cups
chicken eggs - 2 pieces
sugar - to taste
salt - a pinch
vegetable oil - 4 large spoons.

To prepare pancake dough, the milk must be warm. It is heated, but not brought to a boil. Pour into a deep cup, convenient for mixing.

Gradually add flour, carefully stirring it with a whisk so that no lumps remain. Lastly, vegetable oil is added. Once again everything is thoroughly mixed. Now you need to leave the mixture to brew and “rest” for 40 minutes. The dough for corn pancakes with milk is ready.

Baking process

Corn pancakes are baked like all others on a hot frying pan. They do not tear, they turn out golden, with holes and delicious crispy edges.

Attention! Cornmeal dough settles quickly. It must be stirred constantly. Especially before pouring another pancake.

Before baking the first pancake, grease the pan with vegetable oil, then this is no longer required. These pancakes may turn out a little thicker than those made with wheat flour, but this will not affect the taste.

You need to turn it over when the edges have browned, started to pull away from the pan, and holes have already formed in the pancake. Hold on the second side for about 30 seconds. You can put it on a dish.

Pancakes made from corn flour turn out a little dry, it is better to grease them with butter. But this is a matter of taste; jam, sour cream, and condensed milk are suitable here. Many different dishes can be prepared using these pancakes.

Options

Above is a classic recipe for cornmeal pancakes. But I really want to experiment in the kitchen! To add flavor, you can add spices to the dough, for example, vanilla sugar, cardamom, ground cinnamon. But this is if the recipe calls for sweet pancakes. When the filling is meat, the sweet dough will spoil the taste.

You can cook pancakes not only with milk. Serum is great. They take it as much as the milk according to the prescription. By the way, it contains rare B vitamins. If you have whey left after preparing cottage cheese, you can safely bake pancakes with it.

You can dilute the milk with water by half - this is a recipe for diet pancakes. Other ingredients remain unchanged. Water must be boiled and cooled. Such a change in the recipe will not affect the taste, but the calories will noticeably decrease.

It is possible to make a mixture of different types of flour. For example, take wheat and rice along with corn. By mixing, you can achieve new tastes, since the unforgettable taste of pancakes depends on flour. Unless, of course, you interrupt it with herbs and spices. The main thing is to follow the dosage indicated in the recipe.

Pancakes made from corn flour are beautiful, aromatic, and tasty. When baked, they may turn out a little thicker than pancakes made with wheat flour. This may create difficulties when stuffing. In this case, serve these pancakes with sour cream, jam, and honey.

Recipe for pancakes made from whole wheat flour

For a long time, whole grain flour was not popular and was practically not used in baking. Since this flour was ground without preliminary processing and separation of the shell, it was coarser and was in no way suitable for making desserts. Nevertheless, today more and more people choose whole grain flour, as it contains many times more fiber, nutrients and minerals than regular wheat. It is products made from this flour that nutritionists recommend adding to your diet if you want to get rid of extra pounds. Of course, you are unlikely to prepare tender and delicate desserts, but this flour is ideal for preparing main courses.

100 grams of whole grain wheat flour. 100 grams contain 340 calories.

1 egg

350 ml water. Since these are dietary pancakes, we will use water.

50 ml milk. Let's take skim milk.

2 bags of Fitparada

1/3 teaspoon baking powder, pinch of salt.

Mix all the ingredients and bake the pancakes. If you don't want the pancakes to be sweet, you can omit the sweetener. Then this will be an ideal basis for other pp recipes. You can wrap these pancakes with different fillings and use them as a healthy snack.