Orange pancakes made from corn flour with nuts
4 servings
45 minutes
Orange cornmeal pancakes with nuts are a bright and aromatic treat from Mexican cuisine. Their roots trace back to traditional Mexican tortillas, but the addition of orange flavor and nuts gives this dish a unique taste. The pancakes have a tender, airy texture thanks to wheat flour and whipped eggs, while cornmeal adds a light crunch. The orange flavor adds fresh citrus notes, creating a balance between the sweetness of sugar and the richness of nuts. They are perfect for breakfast or an afternoon snack. Without using oil, the pancakes remain light, and the nuts add nutrition and texture. This dish highlights the art of combining simple ingredients to create a gastronomic delight with a Mexican character.
1
Heat the milk. Crack an egg into the mixer bowl, add sugar, and while mixing, pour in the hot milk in a stream. Whip until the volume increases by 3 times and the sugar is completely dissolved.
- Milk: 0.8 glass
- Chicken egg: 1 piece
- Sugar: 4 tablespoons
2
While continuing to beat, gradually add the mixture of corn and wheat flour, breaking up all the lumps.
- Cornmeal: 0.5 glass
- Premium-grade wheat flour: 0.5 glass
3
Dissolve baking soda in vinegar (or use a leavening agent) and add to the dough.
- Baking soda reacted with acid: 1 teaspoon
4
Add chopped nuts (I had walnuts, almonds, cashews, hazelnuts, and Brazil nuts, 3 pieces each) and orange flavoring to the dough. Mix with a spoon.
- Nuts: 15 pieces
- Orange flavouring: to taste
5
Cook on a hot non-stick pan without oil until bubbles form, then flip and cook for another 10-15 seconds on the other side.