Cornmeal kefir pancakes, or corn pancakes, make a pleasant variety in pancake recipes. Once I really wanted to bake pancakes on kefir, but the flour was almost over. It was too lazy to go to the store, but a bank of cornmeal was found deep in the closet. It is not worth adding grain to the dough, even finely ground, as she does not have time to bake, I tried. But the usual coffee grinder solved the problem - a few downloads, and the grain made excellent corn flour.
Corn pancakes on kefir turned out very tasty, lush, beautiful yellow color. Prepare the usual sour cream for them, add some fresh berries or jam - you get a tasty and inexpensive dessert or breakfast, if there is an extra half hour to prepare it.
- Cooking time: 30 minutes
- Servings: 3
Ingredients for corn pancakes - fritters on kefir with corn flour
- 130 g of corn flour;
- 130 g wheat flour;
- 5 g baking powder;
- 3 g of salt;
- 200 ml of kefir or yogurt;
- 2 chicken eggs;
- 45 g butter;
- cooking oil for frying;
- sour cream, powdered sugar for serving.
Method of cooking corn pancakes - fritters on kefir with corn flour
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, it will not affect the quality of the fritters, for the specified ingredients 1 1/2 teaspoon of soda is enough.
In a separate bowl, mix the liquid ingredients of the dough, kefir and chicken eggs, lightly beat the mixture so that the eggs mix well with the kefir.
We heat the butter in a skillet with a thick bottom over a small fire so that the butter melts but does not burn. Cool, add to the mixture of kefir and eggs.
Thoroughly mix the liquid ingredients so that they are well connected, this can be done with a whisk, fork, or put all the ingredients in a food processor.
Gradually add liquid ingredients to dry ones. If you do the opposite, then in the dough lumps are formed, and you have to spend a lot of time on their liquidation.
We mix everything well until a smooth mass is obtained, the consistency of dough for corn fritters should resemble thick cream.
We heat a thick bottom frying pan over medium heat. The rule “the first pancake is lumpy” is valid only if you pour the dough on a poorly heated frying pan.
Lubricate a heated frying pan with a thin layer of vegetable oil for frying, put two tablespoons of dough on each pancake, cook 1-1, 5 minutes on each side until golden brown.
Hot pancakes grease with a thick layer of butter on each side.
Folds a pile of pancakes. It took me about 20 minutes to prepare this stack, since I was burning 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 caster sugar to a cream-like state.
Pour the pancakes with cornmeal with sour cream, decorate with fresh berries and mint leaf, immediately serve.
Corn pancakes - pancakes on kefir with cornmeal are ready. Enjoy your meal!
