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.<\/p>\n\n\n\n\n\n\n\n
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.<\/p>\n\n\n\n