Pancakes on curdled milk, with cornmeal
If you've ever had trouble making pancakes, this recipe is for you. Simple, clear, always turns out.
Ingredients
Servings 6- 400 g curdled milk
- 4 eggs
- 100 g butter
- 1 cup wheat flour
- 1 cup yellow cornmeal
- 2 Art. l. Sahara
- 2 tsp baking powder
- a pinch of soda
- 0.5 h. l. year
- ghee
- jam and honey for serving
Cooking
Step 1
Sift wheat flour with salt, soda and baking powder, add cornmeal. Melt butter and set aside.
Step 2
Divide eggs into whites and yolks. Beat the yolks with sugar, curdled milk and butter. Mix the dry flour mixture with the whipped yogurt mixture.
Step 3
Whisk the egg whites until stiff peaks form, gently fold into the batter, mixing with a spatula from bottom to top.
Step 4
Heat a heavy-bottomed pan, grease with oil and bake the pancakes until golden brown on both sides, spreading the dough with a large spoon. Serve pancakes with honey or jam.