Corn Flour Pancakes
4 servings
20 minutes
Cornmeal pancakes are a cozy treat from American cuisine that embody the warmth of home breakfasts. Historically, cornmeal was widely used in the USA due to its availability and sweet flavor that gives the dish a unique character. These pancakes have a tender texture with a slight graininess, and their light golden hue makes them particularly appetizing. They pair wonderfully with caramel sauce, chocolate topping, honey or maple syrup, turning every morning into a little celebration. Served hot with a crispy crust and soft center, they are perfect for leisurely breakfasts, cozy gatherings or simply enjoying the moment. This dish is an easy way to add some warmth and sweetness to everyday life.
1
In a large bowl, mix all the dry ingredients thoroughly. This will take about 30 seconds.
- Wheat flour: 200 g
- Polenta (cornmeal): 100 g
- Baking soda: 1 teaspoon
- Salt: 0.5 teaspoon
- Sugar: 80 g
2
In a smaller bowl, combine butter, egg, and milk and whisk with a fork. Add the liquid ingredients to the dry ones and mix until smooth. The dough should be sticky and not runny.
- Olive oil: 2 tablespoons
- Chicken egg: 1 piece
- Milk: 330 ml
3
Place the batter by one tablespoon on a dry hot skillet (with a non-stick coating). Flip the pancakes as soon as air bubbles appear. Fry for about 2-3 minutes on each side.
4
Serve pancakes with caramel sauce, chocolate topping, honey, and maple syrup.
