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Cornmeal pancakes with milk
Cornmeal pancakes with milk are a light gluten-free dessert with a hint of vanilla that will captivate with their attractive appearance, cute filigree holes, and bright golden edges. If you don't know how to diversify your menu, then this gluten-free pancake recipe is just for you! The step-by-step recipe for cornmeal pancakes with milk accompanied by photos will help you prepare it easily and quickly.
Caloric value: 174 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- eggs - 2 pcs;
- salt - 1/4 tsp;
- milk - 500 ml;
- vanilla - to taste;
- cornmeal - 175 g;
- sugar - 2 tbsp;
- refined corn oil - 50 ml.
Preparation
- First, you need to take all the necessary ingredients out of the refrigerator and let them warm up to room temperature. Next, mix a third of the milk with the eggs, salt, sugar, and vanilla. Stir the milk mixture using a culinary whisk.
- Pour cornmeal into the milk mixture. The flour must be sifted before adding.
- Add the remaining milk and vegetable oil to the pancake mixture. Corn oil can be replaced with any other - sunflower or olive oil. Mix the pancake batter and let it rest for ten minutes.
- Fry thin pancakes without oil in a special pancake pan until golden brown.
- Serve the delicious, healthy, aromatic, and very tender pancakes to the table along with a glass of milk or tea. Enjoy your meal!
Gluten-free desserts will be a lifesaver for those who have a gluten intolerance. Fragrant vanilla pancakes made from cornmeal with milk are exactly that case! The dessert is easy to prepare, budget-friendly, and ideal for a diet. Such gluten-free pancakes are suitable as a breakfast or a hearty snack for those who monitor their figure. The sugar in the recipe can easily be replaced with honey or stevia - a natural sugar substitute. Experiment with spices, components, and fillings of corn pancakes, and you will definitely find the perfect option for such a light dessert!
