Corn Pancakes - Kefir Pancakes with Cornmeal
Kefir fritters with cornmeal, or corn pancakes, add a pleasant variety to fritters recipes. Once I really wanted to bake pancakes on kefir, but the flour was almost over. It was too lazy to go to the store, and deep in the closet there was a can with corn grits. It is not worth adding cereals, even finely ground, to the dough, since it does not have time to bake, I tried. But the usual coffee grinder solved the problem - a few downloads, and the cereal turned out to be excellent cornmeal.
Kefir corn pancakes turned out to be very tasty, lush, beautiful yellow. Prepare an ordinary sour cream for them, add some fresh berries or jam - you get a tasty and inexpensive dessert or breakfast if there are half an hour extra to cook it.
- Time for preparing: 30 minutes
- Servings Per Container: 3
Ingredients for Corn Pancakes - Kefir Fritters with Cornmeal
- 130 g of cornmeal;
- 130 g of wheat flour;
- 5 g of baking powder;
- 3 g of salt;
- 200 ml of kefir or yogurt;
- 2 chicken eggs;
- 45 g butter;
- cooking oil for frying;
- sour cream, icing sugar for serving.
The method of preparation of corn pancakes - fritters on kefir with corn flour
We measure out the required amount of corn and wheat flour, mix in a deep bowl with baking powder and salt, add a small pinch of sugar. By the way, the baking powder in the dough can be replaced with ordinary soda, this will not affect the quality of the fritters, for these ingredients 1/2 teaspoon of soda is enough.
In a separate bowl, mix the liquid ingredients of the dough - kefir and chicken eggs, slightly beat the mass so that the eggs mix well with kefir.
Heat the butter in a thick-bottomed stewpan over a low heat so that the butter melts, but does not burn. Cool, add to the mixture of kefir and eggs.
Thoroughly mix the liquid ingredients so that they combine well, this can be done with a whisk, a fork or put all the ingredients in a food processor.
Gradually add the liquid ingredients to the dry. If you do the opposite, then lumps form in the test, and you have to tinker with their elimination for a long time.
Mix everything well until smooth, the consistency of the dough for corn fritters should resemble thick sour cream.
Heat a thick-bottomed pan over medium heat. The “first pancake lumpy” rule only applies if you pour the dough on a poorly heated skillet.
Lubricate a heated frying pan with a thin layer of vegetable oil for frying, put two tablespoons of dough for each fritters, cook 1-1.5 minutes on each side until golden brown.
Lubricate the hot pancakes with a thick layer of butter on each side.
We add the pancakes with a slide. It took me about 20 minutes to cook this pile, as it baked one at a time.
We make a sweet sour cream for serving. In a bowl, beat 3-4 tablespoons of fat sour cream and a tablespoon of powdered sugar until creamy.
We pour fritters with cornmeal with sour cream, decorate with fresh berries and a leaf of mint, immediately serve on the table.
Corn Pancakes - kefir pancakes with cornmeal are ready. Enjoy your meal!