Recipe for pancakes with corn boroshn. Culinary recipes and photo recipes

I often ask my family to prepare milk for snacks. I myself, I know, love them with all my soul, so I bake with satisfaction not only on the weekend, but also on weekdays. With very little time before work, I try to prepare some proven, simple and easy recipes. And the first ones on the list are called pancakes. All these products that are popular for food in America have unfortunately taken root with us.

I used to cook all the time, but the rest of the time I started experimenting. Thus, a recipe for corn pancakes was born, which the whole homeland has already enjoyed. It turns out that using corn bean instead of wheat makes the pancakes more creamy, fluffy, and as it attracts their golden color... Serve the sunshine on the plate!

warehouses

• 1 egg
• 1 bottle of kefir
• 0.5 bottles of corn boroshn
• 0.5 bottles of rice beans
• 1 tbsp. spoon of cucru
• 0.5 teaspoons rozpushuvach
• 2 tbsp. spoons of dormouse oil
• a grain of salt

Corn pancakes recipe

1. Break an egg into a bowl, add zukor and salt. Beat with a whisk until a frond appears.

2. Now add kefir to the egg mass and mix well. I prefer to use kefir with a small amount of fat content, I noted that it reduces the taste of pancakes.

3. We boil the corn and rice flour, and also fluff it up. The task before us is to thoroughly mix the entire bowl so that the mixture comes out thick, smooth, and without lumps.

4. Finally, add olive oil and stir the pancake dough once again. It’s literally impossible to stand for 3-5 minutes. This is necessary so that the corn and rice crops grow well.

5. In a well-heated frying pan with non-stick coating, grease small pancakes on both sides without oil. You can cover it with a lid to make it even more delicious.

6. When the corn pancakes are ready, stack them in a traditional stack and decorate until delicious. I like to coat the skinned pancake with honey and chocolate sauce to create a mini-cake. Delicious and effective!

Hello everyone, have a good time!

For a long time now, everything has been printed with American pancakes, and I still haven’t respected their aspects, but appear for nothing. For days in the store there was plenty of corn, which is a rarity in our country, mainly selling only wheat, while whole grains are thinning out. I immediately bought it and decided to make my own pancakes first. A minimum of products is required.

For the cob, I sift the wheat into a bowl, the corn flour and fluff

I add cinnamon to the boroshna with fluff, I took about 1.5 tablespoons, stirred

Ingredients:

Boroshno kukurudzyane - 50 gr.
- cellulose (you don’t have to use it) – 1 tbsp.
- tsukor (can be replaced with honey or agave syrup) – 2 tbsp.
- natural yogurt – 250 gr.
- chicken egg - 2 pcs.
- baking powder (or soda, slaked with lemon juice)
- salt – 1/2 tsp.
- vanillin, other spices - for relish

Since we can cook the scraps without oil, we definitely need a frying pan with a non-stick coating.

There is nothing unusual in the mix of ingredients, all the “spirit” comes from the process of preparing the dough itself, so be respectful.

Preparation:

1. We strengthen the whites from the beans. The egg whites are placed in a clean, dry glassware (it is important to quilt the walls so that there is no water or fat on the walls, otherwise the whites will not be cured to the consistency we need), sift in salt, sugar and beat on high bones to a strong increase in volume There will be peaks (it’s not easy to “beat” the whites). Add the whites.

2. Lightly beat the mixture with yogurt, gradually adding baking powder, vanillin, spices, cellulose and sift thoroughly.

3. Then, very carefully, we begin to introduce the protein mixture into the dough (with a spoon or a wide spread silicone spatula, and then at the same time with these light hands from the bottom to the top, as if handing it in). The consistency of the dough may be fluffy, light and not too thin, but similar to pancake dough. If the dough is too rare, add some beard.

4. Heat up the pan and spoon in the dough (allow for 2-2.5 tbsp per 1 mlin) and lightly level it, giving it a cola shape. A large diameter is not required, because We are obliged to leave food, comrades. The dough proofs itself a little in a hot frying pan, but if it begins to spread too much, the consistency is incorrect, it is too thin and it is necessary to add flour. If the surface of the dough is gradually covered with dough, turn it over for an hour.

You can serve it with yogurt, honey, syrups, fresh berries, milk, thickening agent (my favorite summer option is condensed milk + half or raspberries).

Energy value:
- whites – 7 gr.
- Fat - 3 gr.
- in carbohydrates – 22 g.
- calorie content – ​​144 kcal

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