Pancakes made from wheat and corn flour

10 servings

25 minutes

Pancakes made from wheat and corn flour are a delicate blend of traditional European flavor with light notes of sweet corn. Their history traces back to ancient recipes when corn flour became available in home kitchens. The addition of yeast gives the pancakes airiness, while the light sweetness from sugar makes them perfect for both breakfast and cozy family dinners. They pair excellently with honey, sour cream, or fresh berries, adding even more flavor nuances. The simplicity of preparation allows you to enjoy their aroma even on a weekday, and their texture—slightly denser than regular wheat pancakes—provides a pleasant variety in classic recipes. This is the taste of home comfort that warms each serving.

Energy value per serving

• Calories: 277.8
• Proteins: 6.3g
• Fats: 7.2g
• Carbohydrates: 46.1g

Ingredients

• Wheat flour: 100 g
• Corn flour: 500 g
• Water: 600 ml
• Vegetable oil: 50 ml
• Chicken egg: 2 pc
• Sugar: 2 tbsp
• Salt: pinch
• Dry yeast: 1 tsp

Cooking steps

1. Mix all dry ingredients in a bowl.

   Required ingredients:

   • Wheat flour: 100 g
   • Corn flour: 500 g
   • Sugar: 2 tablespoons
   • Salt:  pinch
   • Dry yeast: 1 teaspoon

2. Pour the dry mixture into water, mixing with a whisk or mixer.

   Required ingredients:

   • Wheat flour: 100 g
   • Corn flour: 500 g
   • Water: 600 ml

3. Add vegetable oil and mix.

   Required ingredients:

   • Vegetable oil: 50 ml

4. Leave for 45-60 minutes.

5. Whisk two eggs slightly and add to the dough.

   Required ingredients:

   • Chicken egg: 2 pieces

6. Fry in a heavily heated pan.