Corn pancakes with butter
3 servings
30 minutes
Corn fritters in butter are a cozy and hearty dish with a soft, slightly sweet flavor and a golden crispy crust. This recipe hails from rustic Russian cuisine, where simple and nutritious dishes were valued. The combination of corn and wheat flour gives the fritters a tender texture and deep flavor. They are traditionally cooked in butter, which adds a pleasant milky aroma and richness. They are great as a standalone dish, especially with honey or syrup, but pair perfectly with savory sides like crispy bacon, fried eggs, and baked tomatoes. These fritters are not just breakfast; they offer a chance to enjoy moments of comfort and tradition.
1
Mix both types of flour with other dry ingredients.
- Cornmeal: 0.5 glass
- Wheat flour: 0.3 glass
- Sugar: 1 tablespoon
- Salt: 0.5 teaspoon
- Baking powder: 0.5 teaspoon
2
Heat the milk with butter until the butter melts.
- Milk: 0.8 glass
- Butter: 1 tablespoon
3
Pour the hot milk mixture into the flour mixture and whisk.
- Milk: 0.8 glass
- Cornmeal: 0.5 glass
- Wheat flour: 0.3 glass
- Sugar: 1 tablespoon
- Salt: 0.5 teaspoon
- Baking powder: 0.5 teaspoon
4
Lightly beat the egg and add it to the dough.
- Chicken egg: 1 piece
5
Heat the pan with a generous amount of oil and place the batter in small portions, 2-3 pancakes at a time.
- Vegetable oil: to taste
6
Fry without distraction, as the dough sets very quickly over medium heat.
7
Serve hot, topped with pieces of butter. Syrup is allowed, although it's better to garnish with bacon and fried eggs with tomatoes.
- Butter: 1 tablespoon
