Corn flour pancakes, right next to cottage cheese and semolina pancakes, have become a hit in our home. It is such a quick idea for breakfast, afternoon tea or a light dinner. All you need to do is mix a few ingredients well, heat up the pan and after a few minutes the pancakes are ready. In summer, they taste great with fresh fruit, after the season you can eat them with powdered sugar or jam. They also work well cold for us, I usually fry a larger amount and when they are still lying on the plate in the kitchen, my older son likes to take them in his hand and snack between meals.
Preparation
I measure the flour and milk with the same glass. Pour a glass of cornstarch into a bowl, add sugar, salt, baking powder and cinnamon, mix everything thoroughly with a whisk, then add a glass of milk and mix everything again with a whisk so that there are no lumps. The batter should have a slightly thicker consistency than pancake batter.
Ingredients:
for about 15 small pancakes
1 cup cornstarch
1 cup of 3.2% milk (can also be plant-based)
2-3 teaspoons cane sugar (you can do more)
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch of salt
for frying as desired:
coconut oil
vegetable oil
butter
To serve:
fresh fruit, powdered sugar, Nutella, jam, etc.
I heat up the pan and gently grease it with fat (in my case, a kitchen brush moistened with fat), put small portions of dough with a spoon, when the characteristic bubbles appear on the pancakes, turn them over, fry for another 1-2 minutes and put them on a plate.
Before putting each subsequent batch of dough, I grease the pan again so that the pancakes do not stick to the bottom. I serve it while warm with my favorite toppings.