How to make corn pancakes

Corn pancakes are really delicious and I like them very much. Today I will tell you how to make them:

Corn tortilla ingredients

Cornmeal Plain flour

White sugar baking powder

milk

Corn tortilla recipe

1. Put all the above ingredients in a container, add a small spoonful of yeast powder, and the amount of sugar depends on your taste. You can also use honey instead, which is healthier and tastes better. The ratio of cornmeal to ordinary flour is 2:1

2. Add the milk slowly until all the ingredients are mixed into a paste. When small bubbles appear on the surface, you can start frying. When the weather is hot, you can immediately see bubbles on the surface.

3. Add a little oil to the pan, put a few spoons in the pan and let it spread evenly, or you can find a round utensil

4. Fry until both sides are golden brown.

Corn recipe recommendation: cornmeal steamed cake

Introduction

This is my first time making cornmeal steamed cakes. I don’t know if it’s a success. Although it tastes good, it’s not as soft as those sold outside. My husband said he doesn’t like soft ones, but likes chewy ones like this, so I took it as a compliment.

Materials

Cornmeal flour

Soy milk fermented powder

Baking Soda Raisins

practice

1. Add some white flour to cornmeal and mix well

2. Dissolve an appropriate amount of baking powder in soy milk that is no more than 40 degrees Celsius. If you make your own soy milk, you can mix it with the dregs of soybeans into the flour. Isn't there a saying that the nutritional value of cornmeal plus soybeans is equivalent to beef?

3. Pour the soy milk with baking powder into the mixed noodles and stir into a thicker batter.

4. Cover with plastic wrap and wait for two or three hours. You can clearly see the dough rising and smelling a little sour. At this time, you need to add a proper amount of baking soda. I don't know how much this is, but I added a small spoonful. Baking soda is sodium bicarbonate. In addition to neutralizing the acid in the dough, it can also make the steamed dough soft. It would be even better if you add some raisins, walnuts, dates, etc.

5. Pour the batter into a mold or stainless steel lunch box, boil the water and steam it for 30 minutes. If you are worried that it will not be cooked well, you can steam it for 5 minutes first. After the dough is formed, poke a few holes on it with chopsticks.

6. It looks like this after steaming. It feels a little sticky when it is just steamed, but it will not be sticky after it cools down.

7. The one with raisins is especially delicious. I brought this for lunch yesterday. I highly recommend it.