Cornmeal Pancakes

When I am hungry while playing computer games, I eat cornmeal pancakes made by my mother. They are really delicious. Today I will tell you how to make them:

Cornmeal batter ingredients

80g cornmeal 40g flour

100g chives 2 eggs

Shrimp skin sesame oil

Cornmeal pancake recipe

1. Mix cornmeal and flour evenly, pour in appropriate amount of hot water, and stir with chopsticks until it is semi-wet and there is no dry powder.

2. Wash and drain the dried shrimps; add oil to a hot pan, add the dried shrimps and fry over low heat until fragrant, then scoop out and set aside; wash and drain the chives and cut into small pieces

3. Crack the eggs into a bowl, add the leeks and fried shrimps, then add appropriate amount of salt and sesame oil, mix well to make the filling

4. Put a little oil in the pan, pour the cornmeal into the pan, smooth it out and press it firmly with your hands, then pour the filling on the pancake and smooth it out with a spoon.

5. Cover the pot, fry over medium heat for two minutes, then turn to low heat and simmer for about three minutes until cooked.

Tips

1. Traditional cornmeal cakes are made of whole cornmeal. I added a little flour to make the taste more delicate. Of course, you can also add a small amount of soybean flour.

2. There is no strict requirement for the amount of water in the cornmeal batter. Generally speaking, it is enough to adjust the cornmeal until it is half wet and can be kneaded into a ball by hand. You can also increase or decrease the amount of water according to your personal taste. The less water, the crispier the pancake will be, and the more water, the softer the pancake will be.

3. It is best to eat the baked corn paste cake while it is hot. It will not taste so good after it cools down!

4. Fry the dried shrimps until fragrant before adding them in to remove the fishy smell and enhance the flavor;

5. It is not advisable to eat cooked leeks that have been left overnight. This is because cooked leeks can easily convert the nitrate in the vegetable into nitrite, and nitrite is a strong carcinogen, so do not eat cooked leeks if they have been left for too long.

Corn recipe recommendation: Carrot cornmeal pancake

Introduction

In the past, pumpkin pancakes were made by first kneading the dough, then making the pancake base, and finally baking them in a pan, which was a bit troublesome.

This time, the carrot cornmeal pancakes are made by pouring the batter into the pan, spreading it out, and slowly frying it over low heat. It is relatively simple. I played with it when I was just starting to learn how to make pasta, and I still make it often to eat now.

Materials

Carrot Cornmeal

flour

practice

1. Grate the carrots, add half cornmeal and half white flour, slowly add water, stir with chopsticks to make a batter of appropriate thickness, add appropriate amount of salt for seasoning. Add a little baking soda, which can not only make the cake soft, but also help absorb the niacin in the cornmeal.

2. Heat the pancake maker, brush a thin layer of oil, pour in the batter, use a spatula to push it into a pancake shape, and fry it slowly over low heat. When the pancake is a little bulging, turn it over and fry it for a while. Finally, cut it into pieces and enjoy