Cornmeal pancakes

Today I will tell you how to make cornmeal pancakes, which are delicious:

Cornmeal Introduction

This version of Jianbing Guozi is very simple to make and has a high success rate. Different from the traditional recipe, the addition of millet flour and corn flour makes the finished product golden in color and stimulates appetite.

The combination of multi-grain pancakes, eggs, fried dough sticks and sausages is rich in nutrition, has distinct taste layers, and can stimulate children's appetite.

This method is suitable for a variety of grain flour combinations, as long as it is what you like and what your body needs, whether it is buckwheat, mung beans, black beans, soybeans, etc., add whatever you want!

As long as you add about 30% of ordinary flour, the gluten and stickiness will come out, making pancakes will be relatively simple, and the home-made version of pancakes is born!

Cornmeal ingredients

30g flour 30g millet flour

40g cornmeal 190g water

Egg Fritters

Sausage and Purple Cabbage

Sweet noodle sauce

Cornmeal recipe

1. Mix the three powders

2. Slowly add water and stir until there are no particles and the batter is flowing.

3. Heat the pan, pour a little oil or grease it, pour the batter in, shake the pan, and turn it into a round pancake the size of the bottom of the pan.

4. When the surface of the pancake is solidified, beat in an egg

5. Use a spatula to spread the boiled eggs evenly on the pancake.

6. When the egg liquid is basically solidified, the sides of the pancake will slightly curl up. Use a spatula to gently lift the pancake.

7. Gently turn the pancake over

8. Spread the sweet noodle sauce on the pancake

9. Cut the purple cabbage into shreds and sprinkle them on the pancakes

10. Add fried dough sticks and sausages

11. Roll up the pancake and serve.

Tips

1. Flour can increase the gluten strength of the batter, making the cake more resilient and less likely to break.

2. After the batter is dry, add the eggs and coat the pancake with the egg liquid.

3. When the egg liquid is basically solidified and the edges of the pancake are curled up, it means that the bottom is basically solidified and you can turn it over. Don't turn it over too early. If the bottom of the pancake is not solidified, turning it over too early will easily cause the pancake to break.

Corn recipe recommendation: Corn flour bean paste cake

Ingredients: Dough, Cornmeal

Red bean paste salad oil

practice

1. Mix the dough with cornmeal and let it rest for a while.

2.Pinch a piece of dough, flatten it and wrap it with red bean paste

3. Place the hem down on the bamboo curtain

4. After the electric baking pan is preheated, brush a layer of salad oil on it, flatten the dough and put it into the pan to fry until cooked.

Tips

I added some cornmeal into the dough. There are many benefits to eating whole grains regularly. It can also enhance the sour taste.

At first glance, this corn flour bean paste pancake has a thin skin and a lot of fillings. The fillings are almost exposed! It tastes sweet, the skin is crispy, and it is very easy to make. You don’t need a chopping board or a rolling pin. You can just use your hands throughout the process!