Cornmeal pancakes with milk

Cornmeal pancakes with milk are a light gluten-free dessert with a pinch of vanilla that will captivate with their attractive appearance, charming lace holes, and bright golden edges. If you don't know how to diversify your menu, then the gluten-free pancake recipe is just for you! And the step-by-step recipe for cornmeal pancakes with milk and photos will help you prepare them easily and quickly.

Caloric content: 174 kcal per 100 grams of the dish.

Cooking time: 20 minutes.

Serves: 14 pieces (22 cm skillet).

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

1. First, you need to take all the necessary products out of the refrigerator and let them warm up to room temperature. Then, mix a third of the milk with the eggs, salt, sugar, and vanilla. Whisk the milk mixture with a culinary whisk.

2. Pour cornmeal into the milk mixture. The flour should be sifted before adding.

3. Pour the remaining milk and vegetable oil into the pancake mixture. Corn oil can be replaced with any other - sunflower oil or olive oil. Mix the pancake batter and let it rest for ten minutes.

4. Fry thin pancakes without oil in a special pancake skillet until golden brown.

5. Serve the delicious, healthy, aromatic, and very tender pancakes at the table with a glass of milk or tea. Enjoy your meal!

Gluten-free desserts will be a lifesaver for those who have gluten intolerance. Fragrant vanilla pancakes made from corn flour with milk are just such a 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 watch their figure. 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 perfectoption of such a light dessert!