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Sweet Corn Fritters. Hearty pancakes with corn, onions, eggs and herbs. Sweet corn fritters

Corn flour is not very popular, although it can be used to prepare many tasty and healthy dishes for all family members. For example, delicious and flavorful pancakes made from this product can be a good alternative to a standard breakfast. They are low in calories, but at the same time very nutritious. Plus, preparing your morning meal using cornmeal is quite easy. Even very young housewives can easily cope with this task.

Ingredients:

Corn flour- 250 grams
Kefir- 0.5 cups
Chicken egg- 1 piece
Sugar- 2 tbsp
Salt, soda- a pinch

How to make cornmeal pancakes

1 . Kefir should be at room temperature or slightly warmer. It can be heated in the microwave for 10-20 seconds. Mix kefir with egg.

2 . Add sugar (we used cane sugar, but you can replace it with regular white sugar) and salt and soda.

3. Stir and add flour.

4 . Mix the dough. Leave for 15 minutes. Follow the recipe and the pancakes will turn out fluffy and tender.

5 . Place dough circles with a spoon onto a heated frying pan with vegetable oil. Fry under a closed lid on low, closer to minimum heat until on one side. The pancakes should be browned on the bottom side, and the dough should be baked on the top.

6 . Turn over and fry on the other side. Serve with sour cream, jam, jam.

Delicious cornmeal pancakes are ready

Bon appetit!

Pancakes made from corn flour with added wheat

It’s worth warning right away that this version of pancakes is not prepared from pure corn flour. The recipe uses a mixture of this product with wheat flour. And this is no exception to the rule. Most recipes involve the use of a similar mixture. If desired, you can take only the corn product. This will not make the finished dish worse, it will just turn out less tender and fluffy.

Speaking of flipping. It is better to fry corn fritters in a well-greased frying pan, and use a thin spatula to turn them over. Otherwise, there is a possibility that they will begin to crumple during the transfer process. In this case, not only the first pancake can turn out lumpy.

But let's return to the specific recipe. So, first you need to prepare:

Corn flour – 200 g;
wheat flour – 250 g;
kefir – 400-450 ml;
eggs – 2 pcs.;
sugar - 2 teaspoons (you can put more - a matter of taste);
vegetable oil – 1 tablespoon;
soda - teaspoon;
salt - a couple of pinches.

In a bowl, beat the eggs along with sugar and salt. Then pour in kefir warmed to room temperature, add soda and mix everything. Lastly, flour is added to the mixture (for now only corn flour). Now you need to knead the dough. The resulting mass should be allowed to brew for 15-20 minutes. Only after this can you pour wheat flour into a bowl and add vegetable oil. The dough must be kneaded to obtain a relatively thick consistency. You need to fry the pancakes in a heated frying pan, greased with vegetable oil for 2 minutes on each side.

Cornmeal pancakes with milk (water)

By and large, pancakes with milk or water are prepared in almost the same way as a dish with kefir. Neither the recipe nor the frying method suggest any fundamental differences. True, there is a possibility that the resulting flatbreads will not be particularly fluffy, but these are minor things. The main thing is that it turns out delicious.

Lenten cornmeal pancakes

The previous recipe can be significantly simplified by eliminating only three ingredients: wheat flour, kefir and eggs. The result will be no worse, and maybe even better. Especially for those who observe numerous fasts or follow a variety of diets. For these pancakes you will need:

Corn flour – 300-350 g;
water – 300 ml;
sugar - 2-3 teaspoons (you can put more - a matter of taste);
vegetable oil – 1/4 cup;
soda - teaspoon;
vinegar - to extinguish soda;
salt - a couple of pinches.

In a bowl, mix water with sugar, salt, oil and vinegar-quenched soda. Add flour to the liquid in portions, each time stirring the resulting dough properly. Leave the finished semi-finished product to brew for 20-30 minutes. After which you can start frying the pancakes.

Cornmeal pancakes with vegetables

Corn in general and cornmeal in particular goes well with vegetables. This is probably why many recipes for pancakes made from this type of flour contain vegetables. Making such an unusual dish is quite simple. You need to prepare the dough for pancakes according to the recipe you like and add grated vegetables to it, for example: carrots or zucchini. True, the end result will not be exactly pancakes, but rather semi-vegetable cutlets, but you can turn a blind eye to such trifles.

Cornmeal snack pancakes

The main difference between these pancakes is that they are made completely without sugar. Moreover, in addition to corn flour, they also contain corn grains, which makes the resulting dish even more satisfying. To prepare this snack you will need to prepare:

Corn flour – 100 g;
wheat flour – 100 g;
milk – 150-200 ml;
eggs – 1 pc.;
canned or boiled corn – 150-200 g;
butter – 50-70 g;
salt and ground black pepper - to taste.

Fry the corn kernels in butter for 5 minutes, stirring regularly so that the product is well saturated with oil. Break an egg into a bowl with milk, add salt and pepper and beat until foamy. After this, add flour (both) into the liquid mixture and mix the dough. Add fried corn to the resulting creamy mixture and mix everything again. These pancakes need to be fried in a hot frying pan for about 4 minutes on each side.
If desired, you can add 100 grams of grated cheese to this pancake dough. It will turn out even tastier.

What to serve with

As they say in our country: pancakes – they are pancakes in Africa too. So this dish can be served with the same sauces or toppings as their wheat flour counterparts. Not too fatty sour cream will perfectly complement the taste of corn cakes. They go great with yogurt, jam, marmalade or just butter and sugar.

The savory version of the dish goes great with fried onions, carrots or mushrooms, as well as homemade adjika and mayonnaise sauce. Or you can do it even simpler by serving thinly sliced sausage, ham or cheese along with corn fritters.

Video recipe “Corn fritters”

To prepare pancakes with corn, you will need kefir, a chicken egg, granulated sugar, salt, canned corn, and vegetable oil for frying.

To make the pancakes fluffy, it is better to use acidic kefir with any fat content. If it sits in the refrigerator for several days, it’s okay; it’s perfect for frying pancakes. For fermented milk products for pancakes, you can use yogurt, fermented baked milk or sour milk.

Pour kefir into a deep bowl. Pour in baking soda and mix well with a whisk.

Add sugar and salt. Mix.

Now we need wheat flour, necessarily sifted and of good quality. Add flour and stir to break up any lumps. The dough should be quite thick.

Open a can of canned corn and drain the liquid. Add grains to the dough and mix. During the corn harvest season, you can take fresh corn cobs, but they must first be boiled until soft and the kernels cut off with a knife.

Place the frying pan on the fire. Pour in the desired amount of vegetable oil. The less oil, the thinner the pancakes. Warm it up thoroughly.

Spoon out the dough. Reduce heat to low and fry pancakes until golden brown on both sides. If you use high heat for frying, the pancakes will not cook inside.

Place the finished corn pancakes on a paper napkin to absorb excess oil and serve immediately hot with sour cream.

Bon appetit!

Greens, mushrooms, eggs, cheese, onions, and sausage are considered snack pancakes. These pancakes are suitable as an addition to tea or coffee for breakfast, as well as for a light snack.

I knew about the existence of corn pancakes for a long time, but somehow I kept putting off preparing them and finally baked them. Without exaggeration I will say that it is very tasty. If you love pancakes and pancakes, and even corn, then you will definitely like this pastry.

The pancakes turn out fluffy, as they are prepared with kefir with the addition of soda and eggs, and the taste is salty and sweet. In principle, on the Internet I see recipes for sweet pancakes with corn with added sugar, but I prefer the snack version of corn pancakes with onions, spices, and herbs.

Ingredients:

Sour cream or kefir - 1 glass,
Eggs – 2 pcs.,
Canned corn – 100 gr., (about half a can)
Onions – 1 pc.,
Spices and salt to taste,
Wheat flour - 2 cups,
Soda – 0.5 teaspoon.
Refined sunflower oil

Corn fritters - recipe

After all the ingredients are prepared, you can start preparing pancakes with canned corn. Pour sour cream or kefir into a bowl. These products can be taken straight from the refrigerator; they do not necessarily have to be at room temperature.

Beat in the eggs to make the corn fritters fluffy.

Cut the onion into small cubes or grate it on a fine grater. Add it to the rest of the ingredients.

Add canned corn. You can adjust the amount of corn in the pancakes at your discretion. I got it with a medium amount of corn, but you can add more.

Flavor the corn pancake batter with spices. Add salt to taste.

Mix all dough ingredients with a fork.

To make the pancakes more fluffy, add soda. If you have baking powder, you can add it instead of soda.

After adding the baking soda, stir the corn fritter batter again. Sift the wheat flour, then add it to the dough and divide it in half.

Stir. That's it, the dough is ready. If desired, you can add chopped green onions, dill, and parsley. As you can see in the photo, the pancake dough turned out to be thick, about the same as biscuit dough.

If you see that your dough is more liquid, then add a little more flour. The fact is that pancakes made from batter are not as fluffy. Cover the bowl with the dough with a clean towel and leave for 15 minutes. Heat sunflower oil in a frying pan. Use refined oil to fry pancakes. Drop corn fritters by the tablespoon into the pan.

Fry them on each side for about 2 minutes. Like other types of kefir pancakes, these pancakes turn out to be greasy.

Corn fritters. Photo

How to prepare a recipe for corn fritters - a complete description of the preparation so that the dish turns out very tasty and original.

In this article, I will tell you how to make delicious corn fritters! After a good search on the Internet and cookbooks, I collected the most popular recipes. The cooking process is described in detail, step by step, with photos and videos. I am sure that some of what is offered will interest you!

In general, many recipes, names and combinations have been invented for such dishes. These are “pancakes”, and “cutlets”, and “flat cakes”. What they have in common is that the main ingredient is corn (in different forms).

By the way, be sure to also take a look at these pages:

Corn pancakes;
Oatmeal pancakes;
Pumpkin pancakes;

It's about the same thing, but with its own nuances and twists.

Cornmeal fritters

Delicious pancakes made with kefir and corn flour. Prepare simply and quickly. I recommend starting with this recipe.

We will not completely remove the wheat flour, as it is important to preserve the fluffiness and tenderness of the dough.

If desired, these pancakes can be made either sweet or savory.

Ingredients:

Kefir (or milk) – 2 cups;
Wheat flour - 1.5 cups;
Corn flour – 1 cup;
Chicken eggs – 2 pcs.
Baking soda – 1 teaspoon;
Salt – 2 pinches;
Sugar – 2 teaspoons;
Vegetable oil for frying;

Let's start cooking

First, beat the eggs with salt and sugar in a bowl. Pour in warm kefir, add corn flour, soda and mix well. This mass should be infused for about 10-15 minutes so that the corn particles soften and swell.
Pour in wheat flour, add a spoonful of vegetable oil and mix thoroughly again. The dough should be homogeneous, with a consistency reminiscent of sour cream.
Pour a little oil into the pan, spoon out the dough, forming one or more pancakes.
Fry on both sides for 1.5-2 minutes until golden brown

Sweet corn fritters

And these special pancakes that will serve you as a wonderful dessert and addition to tea.

Prepared with sour cream and eggs. Here we also use canned sweet corn. Very original taste and unique aroma. What can I say, you need to try it!

Ingredients:

Sour cream – 1 glass;
Milk – 0.5 cups;
Egg – 1 pc.
Flour (wheat or oatmeal) – 3/4 cup;
Corn flour - 3/4 cup;
Canned corn – 0.5 cups;
Vanillin – 1 pinch;
Sugar – 2-3 tbsp. spoons;
Baking powder – 1 teaspoon;
Salt – 1 pinch;
Butter (margarine) – 2 tbsp. spoons;

Preparation

Melt the butter in a frying pan, add the corn, fry for about 5 minutes until it gets a little darker.
In a bowl, beat sour cream, milk, egg, sugar and salt.
Mix 2 types of flour with baking powder and vanilla, add them to the bowl with the milk mixture. Mix well, add roasted corn and mix again.
Heat the frying pan, spoon out the dough, fry the pancakes on both sides for 2-3 minutes until golden brown.

The finished dish can be topped with honey, syrup or melted butter.

Cornmeal pancakes without eggs or milk

And this is a leaner option that will be appreciated by all vegans and people intolerant to gluten, lactose and eggs.

Ingredients:

Water – 300 ml.
Vegetable oil – 50 ml.
Soda – 1 teaspoon;
Vinegar or lemon juice – 1/3 teaspoon;
Salt – 1-2 pinches;
Sugar – 2-3 teaspoons;
Corn flour - 2 cups;

Let's get started

In a cup, stir warm water with vegetable oil, sugar and salt. Quench the soda with lemon juice or vinegar and also add to the water.
Add flour in small portions, mix thoroughly and leave for 20 minutes.
Heat a frying pan, grease with oil if desired, pour in the dough, and form into pancakes. Fry on both sides until golden brown, 3 minutes.

Unsweetened corn fritters

This recipe will contain more corn kernels. The default taste is not sweet, I even recommend adding a couple of pinches of pepper.

Ingredients:

Boiled corn (or canned) – 2 cups;
Butter – 2-3 tbsp. spoons;
Chicken egg – 1 pc.
Milk – 0.5 cups;
Corn flour - 1/3 cup;
Wheat flour – 1/3 cup;
Salt – 3 pinches;
Black pepper – 2-3 pinches;
Vegetable oil for frying;

How to cook

Place the corn in a frying pan and add butter. Fry for about 5 minutes, stirring occasionally. The corn should be golden and soaked in oil.
Pour half a glass of milk into a cup, beat in an egg, add salt and pepper. Beat with a whisk, then add two types of flour, mix, add corn and mix again. The consistency of the dough should resemble sour cream; if it is too thick, add a little more milk.
Heat vegetable oil in a frying pan and carefully add the dough. Fry for 3-4 minutes on each side. The pancakes should be as golden as in the photo above.

With cheese

Flavorful and easy to make corn and cheese pancakes. If desired, you can add herbs, garlic and other spices to them.

Ingredients:

Kefir (milk) – 140 ml.
Chicken eggs – 2 pcs.
Canned corn – 100 g.
Corn flour – 6-7 tbsp. spoon;
Baking soda – 2 pinches;
Vegetable oil for frying;
Cheese (hard varieties) – 100 g.
Black pepper and salt to taste;

Preparation

In a bowl, beat eggs with salt, pepper and kefir. Add grated cheese and corn.

Add flour, stir until smooth. Let it brew for 10 minutes.

Fry in oil for 3 minutes on each side until they are as beautiful as in the photo.

Corn fritters

And these pancakes are made from corn porridge. Useful in case you have cooked too much of it.

Very simple and cheap recipe!

We will need:

Corn grits - 0.5 cups;
Water – 1.5-2 glasses;
Flour or starch - 4 tbsp. spoons;
Seasoning mixture (or bouillon cube) – 5-10 g.
Oil for frying;

Cooking process

Pour water over the cereal, put it on the stove, and basically cook porridge from it. At the end, add salt and various seasonings for taste. Wait for it to cool and thicken.
Pour flour into a wide saucer, take a little porridge, make a cutlet out of it, roll in flour.
Fry in plenty of oil on both sides until golden brown.

With carrots

Delicious vegetarian pancakes (pancakes, cutlets) made from corn porridge, carrots, onions and herbs.

Ingredients:

Ready-made corn porridge – 3 cups;
Onions – 1 pc.
Carrots – 50 g.
Fresh herbs – 30 g.
Breadcrumbs;
Oil for frying;

How to do

We skip the step of cooking the cereal, imagine that you already have a saucepan with ready-made cooled porridge.

Finely chop the onion, grate the carrots, chop the herbs. Fry in oil over low heat until the carrots are soft.
Mix porridge with fried vegetables. Form cutlets out of it and roll them in breadcrumbs.
Pour vegetable oil into a frying pan, heat thoroughly, add a batch of pancakes, which should be fried over medium heat, turning occasionally, for about 4-5 minutes until crispy.

With ham

And this is just a wonderful snack made from canned corn, eggs and ham. The taste is something between pancakes and an omelet.

If desired, the ham can be replaced with sausage, sausages, brisket, etc.

Ingredients:

Canned corn – 1 jar;
Chicken eggs – 2 pcs.
Ham – 200-230 g.
Onions – 1 pc.
Flour (or starch) – 2 tbsp. spoons;
Salt and pepper to taste;
Oil for frying pancakes;

How to fry

Finely chop the ham and onion, then fry in oil until the onion is ready.
In a bowl, beat eggs with flour and spices. Drain the canned water and add the corn to the dough. Place the fried ham and onions here too.
Mix everything well, spoon it into a hot frying pan and fry for several minutes until the eggs “set”.

I don’t even know what to add here; I’ll rather duplicate some important points.

The dough should rest a little before frying, 10-15-20 minutes is enough. If you rush, the pancakes may turn out dry and brittle, since the flour is coarse.
Add fresh herbs, garlic, onions, cheese, paprika, bell pepper.
For sweet recipes you can use: vanilla sugar, steamed raisins, ground cinnamon, cocoa powder.
After frying in oil, I recommend transferring the pancakes to a cup with paper towels to rid them of excess fat.

If you liked the material, be sure to share it by clicking on the social media buttons (under the article). I will also be very glad if you subscribe to the contact page. You will sometimes look for new recipes for flour dishes.

Baking from corn flour allows familiar dishes to acquire new taste and bright color. Pancakes prepared with the addition of this flour are excellent proof of this. The recipe for this dish differs from the original only in the composition of the ingredients.

Corn pancakes can be prepared rich, or you can prepare them by adding cottage cheese or cheese, and then they will become not only a sweet addition to tea drinking, but also an independent snack.

In addition to taste, corn flour has one very important quality - it is hypoallergenic. Dishes based on it can be introduced into the diet of a nursing mother or young children suffering from an allergy to gluten, which is found in many cereals.

Mix kefir (warm, room temperature) with sugar, salt and egg. Mix.

Add cornmeal and baking soda. Mix. Leave for 15 minutes.

Then you can add corn to the dough, 1/2 of the total volume of the dough. We added fresh (frozen) corn kernels after soaking them in cool water for 5-10 minutes. You can use canned corn, just drain the juice first. It turns out original and tasty. Although, the pancakes turn out great without adding this ingredient (I divided the dough into two parts and tried the option with and without corn kernels). Here is the will of your imagination.

Next, pay attention to how to bake pancakes. Heat vegetable oil in a frying pan, reduce heat to medium-low (adjust the flame during baking, so that the pancakes brown on the bottom and bake on top at the same time). Spoon the dough into the pan and cover with a lid.

Turn over and cook on the other side.

Delicious corn fritters are ready

Bon appetit!

option No. 1 without grains

option No. 2 with the addition of corn grains

Sweet pancakes made from corn flour with added wheat

This dish is prepared just as quickly and easily as simple pancakes. Ready-made pancakes are a wonderful snack for tea or compote.

You will need:

Low-fat kefir – 230 ml;
sugar – 80-100 g;
¾ cup cornmeal;
eggs (category C1) – 90 g;
6 tablespoons of wheat flour;
baking powder – 12 g;
35 ml sunflower oil;
a pinch of fine salt.

In a deep bowl, combine eggs and sugar, beat with a fork or whisk until smooth. Then add salt and pour in kefir at room temperature. Stir again.

Now add flour to this mixture through a sieve: first corn, then wheat. Knead the dough to a consistency similar to sour cream. If it is liquid, add wheat flour.

Heat the frying pan and grease it with oil, spoon out the dough and fry on each side until golden brown.

Corn pancakes with cottage cheese

Pancakes according to this recipe can be prepared as a snack for tomorrow or for dinner

To prepare you will need:

Egg – 2 pcs.;
120-130 g corn flour;
cottage cheese 9% - 250-300 g;
110-120 g wheat flour;
whole milk – 270 ml;
baking powder – 15 g;
20 g butter;
brown sugar – 70 g;
salt - to taste;
sunflower oil for frying.

To begin, mix all the dry ingredients in a deep bowl and set aside.
In another bowl, combine cottage cheese, milk, butter. Then mix thoroughly so that the lumps of cottage cheese dissolve.

Pour the curd mixture into the flour mixture and mix well, and leave to rest for 20-30 minutes.
While the dough is rising, heat the pan. Drop dough by tablespoon onto greased surface. Bake on one side until “bubbles” appear on the pancakes. Then turn over and continue frying until golden brown.

Corn fritters with cheese and garlic

To prepare this recipe you will need:

Cheese – 150 g;
young garlic – 3-4 cloves;
egg (category C1) – 2 pcs.;
corn flour – 200-250 g;
250-280 ml fat kefir;
salt – ½ tsp;
70-100 g flour;
35 ml sunflower oil;
baking powder – 1 tsp. no slide.

Combine eggs and kefir, beat with a spoon or whisk until smooth, and add salt. Add flour and baking powder to the resulting mixture. Knead the dough and leave to “rest” for half an hour.

While the corn flour is absorbing moisture, grate the cheese on a coarse grater and add chopped garlic to it.
Now combine the dough and cheese with garlic. Mix well.

Place the pancakes on a hot greased frying pan and bake each side until the crust is golden brown.
Pancakes made with corn flour have their advantages over regular ones. And, quite possibly, they can compete with them.

Video recipe “Corn fritters”

Once upon a time, corn and dishes made from it replaced bread, but today this valuable product has been undeservedly forgotten and, at least by city residents, is only used in salads, in the form of corn sticks and popcorn. We suggest you prepare corn pancakes with kefir or sour milk. The amount of ingredients indicated in the recipe will yield 2 servings of delicious corn tortillas. If necessary, the proportions should be increased.

Cornmeal fritters

Meanwhile, excellent porridges are made from corn flour (the famous hominy was made from corn) and excellent baked goods.

Including cornmeal in the dough makes the baked goods more crumbly and gives them a sunny, appetizing color.
Industrially ground corn flour does not contain gluten, but for people who do not need to limit this protein, it is better to prepare baked goods not from pure corn flour, but from a mixture of it and wheat. In addition, this flour “loves” fat - a small addition of butter or sour cream to corn bread, cookies, pancakes significantly improves their taste and aroma, and without oil such products turn out to be heavy and a little cloying.

step by step photo recipe

Ingredients:

coarse corn flour 2 tbsp. l. with a slide,
premium wheat flour 2 tbsp. l. with a slide,
egg 1 pc.,
sugar 2 tbsp. l.,
salt - a pinch,
soda 1/3 tsp,
kefir or sour milk 50-100 ml,
sour cream 1 tbsp. l.

Cooking process:

The proportions in the photo recipe are based on coarse cornmeal (similar to semolina). Fine flour also makes good products, but the dough will have different properties, so the proportions need to be selected. Measure both types of flour, sugar, beat in the egg and add soda and salt.

Grind this mass until it becomes more or less homogeneous.

Dilute the mixture with milk or kefir, pouring it in small portions. The dough should be a little more liquid than for a sponge cake (about the same as thick yogurt). Add sour cream to the prepared corn dough and stir well.

Fry the pancakes in vegetable or butter. With this dough consistency, they will be quite thin and will fry quickly, so you don’t have to cover the pan.

Grease the finished pancakes with melted butter and honey.

Or serve with sweet sauce.

Bon appetit!

For those who like a quick and satisfying snack, I offer a recipe for pancakes with corn. They are prepared quite simply from inexpensive ingredients that are probably in every refrigerator. The dish is perfect for breakfast or a snack in between the main meal.

Total cooking time – 0 hours 30 minutes
Active cooking time – 0 hours 30 minutes
Cost - very economical
Calorie content per 100 g - 205 kcal
Number of servings – 3 servings

How to make corn fritters

Ingredients:

Corn - 110 g canned

Kefir - 200 ml Chicken egg - 1 pc. Salt - 1 tsp. Sugar - 2 tsp. Wheat flour - 150 g Vegetable oil - to taste Soda - 0.5 tsp.

Preparation:

To prepare pancakes with corn, you will need kefir, a chicken egg, granulated sugar, salt, canned corn, and vegetable oil for frying.

Pour kefir into a deep bowl. Pour in baking soda and mix well with a whisk.

Add sugar and salt. Mix.

Now we need wheat flour, necessarily sifted and of good quality. Add flour and stir to break up any lumps. The dough should be quite thick.

Place the frying pan on the fire. Pour in the desired amount of vegetable oil. The less oil, the thinner the pancakes. Warm it up thoroughly.

Spoon out the dough. Reduce heat to low and fry pancakes until golden brown on both sides. If you use high heat for frying, the pancakes will not cook inside.

Place the finished corn pancakes on a paper napkin to absorb excess oil and serve immediately hot with sour cream.

Bon appetit!

Might you like these recipes?

Fluffy milk pancakes without yeast recipe

Total cooking time - 0 hours 30 minutes

Active cooking time - 0 hours 30 minutes

Cost - very economical

Calorie content per 100 g - 205 kcal

Number of servings - 3 servings

Ingredients:

Corn – 110 g canned

Kefir – 200 ml

Chicken egg - 1 pc.

Salt - 1 tsp.

Sugar - 2 tsp.

Wheat flour - 150 g

Vegetable oil - to taste

Preparation:

1. To prepare pancakes with corn, you will need kefir, a chicken egg, granulated sugar, salt, canned corn, and vegetable oil for frying.

2. To make the pancakes fluffy, it is better to use acidic kefir with any fat content. If it sits in the refrigerator for several days, it’s okay; it’s perfect for frying pancakes. For fermented milk products for pancakes, you can use yogurt, fermented baked milk or sour milk.

Pour kefir into a deep bowl. Pour in baking soda and mix well with a whisk.

3. Add sugar and salt. Mix.

5. Now we need wheat flour, necessarily sifted and of good quality. Add flour and stir to break up any lumps. The dough should be quite thick.

6. Open the can of canned corn and drain the liquid. Add grains to the dough and mix. During the corn harvest season, you can take fresh corn cobs, but they must first be boiled until soft and the kernels cut off with a knife.

7. Place the frying pan on the fire. Pour in the desired amount of vegetable oil. The less oil, the thinner the pancakes. Warm it up thoroughly.

This is interesting: