Good day to all!!!

Everyone has been baking these American pancakes for a long time, but I still didn’t dare to bake them, but it turns out in vain. The other day I saw corn flour in the store, which is rare here, mostly only wheat flour is on sale, sometimes whole grain and rye are found. So I immediately bought it and decided to make pancakes using this flour first. A minimum of products is needed.

First, sift the wheat flour, corn flour and baking powder into a bowl.

I add sugar to the flour with baking powder, I took about 1.5 tablespoons, mix

Very often my family asks me to cook pancakes for breakfast. I myself, I admit, love them with all my soul, so I bake with pleasure not only on weekends, but also on weekdays. Due to the fact that there is very little time before work, I try to cook according to already proven, simple and easy recipes. And the first on my list are the so-called pancakes. These are thick pancakes that are popular for breakfast in America, and they have taken root well here too.

I used to always cook, but recently I started experimenting. This is how the recipe for corn pancakes was born, which the whole family loved. It turns out that using corn flour instead of wheat makes pancakes more fluffy, airy, and their golden color is so attractive... Real sunshine on a plate!

Ingredients

• 1 egg
• 1 glass of kefir
• 0.5 cups corn flour
• 0.5 cups rice flour
• 1 tbsp. spoon of sugar
• 0.5 tsp baking powder
• 2 tbsp. spoons of sunflower oil
• a pinch of salt

Corn pancakes recipe

1. Break an egg into a bowl, add sugar and salt. Beat with a whisk until foam appears.

2. Now add kefir to the egg mass and mix well. I like to use kefir with a small percentage of fat content, I noticed that it makes pancakes taste better.

3. Add corn and rice flour, as well as baking powder. Our task is to thoroughly mix all the contents of the bowl so that the mass turns out to be quite thick, smooth, and without lumps.

4. Lastly, add sunflower oil and quickly mix the pancake dough again. We leave it to stand for literally 3-5 minutes. This is necessary so that the corn and rice flour separate properly.

5. In a well-heated frying pan with a non-stick coating, fry small pancakes on both sides without oil. You can cover it with a lid to make it even more fluffy.

6. Place the finished corn pancakes in a traditional stack and decorate to taste. I like to coat each pancake with honey or chocolate sauce, it turns out to be a kind of mini-cake. Tasty and impressive!

Today we had a very tasty and healthy Sunday breakfast. I prepared diet chocolate pancakes and when my men saw the beautifully decorated dish on the table, they unanimously exclaimed: “Wow!” It's nice when you manage to please and surprise your loved ones with culinary delights.

Pancakes are frequent “guests” on our table, not only for breakfast, but also for dessert. But every time I try to diversify their taste by introducing new ingredients. I tried making cottage cheese, pumpkin, banana and apple ones - from oatmeal, rice, corn and white flour.

But today I decided to experiment once again, combining oatmeal and corn flour together, and adding cocoa powder as a filler. The result was a pretty successful combination, and the original design made the dish not only beautiful and appetizing, but tasty and healthy.

How to make pp chocolate pancakes

Ingredients:

(I got 14 pancakes)

• oatmeal - 5 tbsp.,
• corn flour - 5 tbsp.,

If you don't have oatmeal or cornmeal, you can simply make it yourself by grinding regular oatmeal and cornmeal in a blender.

• cocoa powder - 1 tbsp.,
• sweetener "Stevia" - to taste,
• baking powder for flour - 1 tsp,
• chicken egg - 2 pcs.,
• low-fat milk - 14 tbsp. (120 ml.),
• any honey - to taste,
• fresh raspberries or any other berry,
• dark chocolate

Preparation:

- Break eggs into a cup, pour in milk and add sweetener to taste, after turning it into powder (if you have it in tablets). Mix the ingredients and beat lightly with a whisk or fork

- mix oatmeal and corn flour, baking powder and cocoa powder and sift

- Combine the resulting flour with the egg-milk mixture, simultaneously pouring in and stirring the mixture with a whisk. The result should be a homogeneous (without lumps) mixture, similar in consistency to dough mixed for pancakes

- Let the finished dough “rest” a little. And, at this time, take out and heat a frying pan with a non-stick coating on the fire

— We will bake diet chocolate ones without adding butter. If you use a regular frying pan, then you will have to grease it with a small amount of oil.

— I placed the finished diet chocolate pancakes in a small stack (tower) on portioned plates. Drizzle honey on top, sprinkle with grated chocolate, garnish with mint leaves and fresh raspberries

You can decorate and serve the dessert to your liking, and use everything that is in the refrigerator for this - sour cream, yogurt or soft cottage cheese. And, instead of chocolate, use confectionery sprinkles, nuts, pureed berries or fruits.
Treat yourself and your loved ones with healthy food. Make your dishes not only tasty, but also beautiful!

Ingredients:

Corn flour - 50 gr.
- fiber (can be omitted) - 1 tbsp.
- sugar (can be replaced with honey or agave syrup) - 2 tbsp.
- natural yogurt - 250 gr.
- chicken egg - 2 pcs.
- baking powder (or soda, slaked with lemon juice)
- salt - 1/2 tsp.
- vanillin, other spices - to taste

Since we will be cooking without oil, we will definitely need a non-stick frying pan.

There is nothing unusual in the list of ingredients; all the “salt” comes from the process of preparing the dough itself, so be careful.

Preparation:

1. Separate the whites from the yolks. Place the whites in a clean, dry glass bowl (this is important - make sure there is no water or fat on the walls, otherwise the whites will not beat to the fluffiness we need), add salt, sugar and beat at high speed until they greatly increase in volume and peaks appear. (You shouldn’t “beat” the whites). Set the whites aside.

2. Lightly beat the yolks with yogurt, gradually adding baking powder, vanillin, spices, fiber and sifted flour.

3. Then, very carefully, we begin to introduce the protein mass into the dough (with a spoon or silicone spatula with wide, sweeping, but at the same time light movements from bottom to top, as if mixing). The consistency of the dough should be airy, light and not very liquid, but similar to pancake dough. If the dough turns out a little liquid, add a little flour.

4. Heat the frying pan and spoon out the dough (usually 2-2.5 tablespoons per 1 pancake) and lightly level it, giving it the shape of a circle. There is no need to make a larger diameter, because Our pancakes should turn out fluffy and plump. The dough self-levels a little in a hot frying pan, but if it starts to spread too much, then the consistency is wrong, too liquid and you need to add flour. When the surface of the dough is evenly covered with holes, it’s time to turn it over.

You can serve with yogurt, honey, various syrups, fresh berries, condensed milk (my favorite summer option is condensed milk + strawberries or raspberries).

Energy value:
- proteins - 7 gr.
- fats - 3 gr.
- carbohydrates - 22 gr.
- calorie content - 144 kcal

I told you about those plump, low-fat pancakes, photos of which are everywhere. So today their variety is corn pancakes.

The main reason why I love pancakes more than pancakes and other things is that for me it’s a real dessert. That is, the main thing is that they are not at all greasy (they are fried without oil), and there is no terrible heaviness, like after Russian pancakes. They are more airy and so fluffy (you can easily make them up to one and a half centimeters).

So wait for new recipes and variations)

They cook incredibly quickly. Mix all the dry ingredients in a larger bowl. Please note that you need to stir them for at least 30 seconds, longer if possible. It is important that there is an equal amount of sugar, salt and soda everywhere.

In a smaller cup, combine all the liquid ingredients, also mixing thoroughly. The coolest thing is that you don’t even need a mixer here, everything is easily mixed with a fork, which only speeds up the overall cooking process.

When both cups are ready, pour the liquid ingredients into the dry ones and mix until smooth. Ideally, the dough should be very viscous. Under no circumstances should it leak. Adjust with milk and flour.

It's a small matter. Place lumps the size of one tablespoon into a dry, hot frying pan (medium heat). Fry for 3 minutes and turn over. It’s quite easy to understand that it’s time to turn over - look, when the side has become dry - that means you can)

And yes, they are very filling - 2-3 are easily enough for an adult, don’t go too heavy)