Cornmeal pancakes

I don't know if you have ever eaten cornmeal pancakes. They are very delicious. Today I will tell you how to make them.

Cornmeal Introduction

Now that the living standard has improved, eating whole grains has become a fashion, but it is rare to eat the authentic pancakes of the past. The cornmeal pancakes in many restaurants are thin and have no crumbs. I have seen many methods of making cornmeal pancakes, but they are all very thin pancakes, not the traditional pancakes. I searched a lot of information before I found the method of making pancakes. In fact, the method is very simple, but the simpler the things are, the harder they are to make. The pancakes made by myself really taste the same!

Cornmeal ingredients

300g cornmeal 200g water

Yeast 3 grams alkali about 1.2 grams

Cornmeal steamed cake

Cornmeal recipe

1. Dissolve the yeast in 100 grams of water and pour it into the flour

2. Add water little by little and stir with chopsticks until the flour and water are completely blended and loose.

3. Knead the flour into dough with your hands

4. Flatten the dough with the back of your hand, cover with a lid or plastic wrap, and let it ferment in a warm place for 1.5-2 hours.

5. The fermented flour is slightly puffed up and honeycomb-shaped. Add a little alkaline water and knead until it has no sour taste.

6. Use your hands to roll the dough into an oval shape

7. Do not add oil to the pan, and stick the dough into the pan one by one.

8. Fry on low heat for 2-3 minutes until the bottom is golden brown, pour in water to cover 1/3 of the pancake, cover the pot, and continue frying on medium-low heat for about 15 minutes until the water is dry.

Tips

1. In the past, Northeastern pancakes were made in a large firewood pot. Water or beans were boiled in the bottom of the pot, and a circle of pancakes was pasted on top, so it was also called "tie bingzi";

2. Nowadays, most families don’t have such a large firewood pot, so a frying pan can be used instead. After the dough is made, add a little water. The principle is similar to using a large firewood pot, and the taste of the cakes is similar, but the large firewood pot is heated more evenly, which cannot be replaced by a frying pan;

3. The pancakes I made in a frying pan are much smaller than the ones I made in a large wood-fired pot, but the thickness is about the same and the taste is basically the same;

4. Adding alkali when making cornmeal cakes is to neutralize the acidity of the dough, and because the niacin in corn exists in a bound form and is not easily absorbed by the human body, adding alkali can decompose the niacin and facilitate absorption, otherwise it is easy to cause niacin deficiency. However, the water in my house is alkaline, so I usually don't add alkali when making dough;

5. I saw a comment from someone saying that the pancake bottom stuck to the pan. I would like to add a little explanation. It is very simple to prevent the pancake bottom from sticking to the pan. Just let it cool down for a while and it will not stick. It is the same as frying fish. I have said it before. I use a non-stick pan and it is fine if I don’t let it cool down. I have also used an ordinary cooking iron pan. It will naturally come off after cooling down for a while.