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Pancakes on curdled milk, with cornmeal

Author
Cookinero 7 Jan 2023
22390
Pancakes on curdled milk, with cornmeal

If you've ever had trouble making pancakes, this recipe is for you. Simple, clear, always turns out.

How to cook Pancakes on curdled milk, with cornmeal

Step 1

Pancakes on curdled milk, with cornmeal

Sift wheat flour with salt, soda and baking powder, add cornmeal. Melt butter and set aside.

Step 2

Pancakes on curdled milk, with cornmeal

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

Pancakes on curdled milk, with cornmeal

Whisk the egg whites until stiff peaks form, gently fold into the batter, mixing with a spatula from bottom to top.

Step 4

Pancakes on curdled milk, with cornmeal

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.

Pancakes on curdled milk, with cornmeal - FAQ About Ingredients, Baking Time and Storage

Yes, buttermilk is an excellent substitute for curdled milk. It will provide a similar tang and moisture to the pancakes.
If you don't have cornmeal, you can substitute it with an equal amount of wheat flour or semolina for a slightly different texture.
Store cooled leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Yes, you can freeze these pancakes. Let them cool completely, then stack them with parchment paper between each pancake to prevent sticking. Place them in a freezer-safe bag or container and freeze for up to 2 months. Reheat in a toaster, oven, or microwave.
Besides honey and jam, these pancakes are delicious with fresh fruit, maple syrup, whipped cream, or even a dollop of Greek yogurt.
To make these pancakes gluten-free, substitute the wheat flour with a gluten-free all-purpose flour blend. Make sure the baking powder is also gluten-free.
Ensure the egg whites are beaten to stiff peaks, and gently fold them into the batter without overmixing. Overmixing can deflate the egg whites and result in flatter pancakes.
Yes, you can reduce the sugar slightly. However, keep in mind that sugar contributes to browning and overall flavor, so adjust to your preference but don't eliminate it entirely.

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