Corn pancakes
4 servings
30 minutes
Corn pancakes are a fragrant and delicate dish of Russian cuisine that combines the sweet taste of corn flour with the airy texture of yeast dough. Historically, corn flour was used in various regions where corn was available, but in Russian cuisine this recipe became special due to its combination with wheat flour and traditional cooking methods. The pancakes have a light crispy crust fried in butter and a soft center. They can be served with honey, jam, sour cream or fresh berries, turning an ordinary breakfast into a true gastronomic delight. This simple yet exquisite recipe is perfect for a cozy family tea time or festive breakfast.
1
Mix corn and wheat flour, add beaten eggs, warmed milk, and yeast dissolved in sweetened milk. Place the dough in a warm place to rise.
- Cornmeal: 0.5 glass
- Wheat flour: 0.5 glass
- Chicken egg: 2 pieces
- Milk: 0.5 glass
- Dry yeast: 1 tablespoon
- Sugar: 50 g
2
Fry the pancakes on both sides in a well-heated pan greased with melted butter.
- Butter: 100 g
- Salt: to taste
