How to mix cornmeal and white flour to make pancakes

1. There is no exact proportion, but white flour must be added, otherwise, it will spread out and not form.

Generally speaking, the ratio is 3:1, 4:1, 5:1. It can be proportioned according to personal preference.

2. How to make cornmeal pancakes:

Ingredients: Ingredients: 100g cornmeal

300g of white flour

3 eggs. Excipients: appropriate amount of oil.

Salt to taste. A pinch of green onions.

Method: 1) Put in the cornmeal and white flour in proportion.

2) Add the essence of chicken.

Salt, chopped green onions. 3) Mix the flour and add the eggs.

4) Add a small amount of cold water and stir well.

5) Hot pancake pan or electric baking pan.

Brush with a little oil.

6) Pour the batter on top and spread it out quickly with a pancake rake.

7) Medium-low heat, until both sides are golden brown, then eat.

3、**：

Generally, it is 3:2, corn 3, white flour 2, of course, the more corn, the crispier the pancakes, and the taste is crispy but cannot be rolled up, so add a certain proportion of flour to increase the flexibility of the pancakes.

Corn pancakes are a traditional snack made of corn flour, wheat flour, chives, eggs, ham and other materials, commonly found in Shandong, Henan and other places. The main method is to scoop out a spoonful with a large spoon, pour it into the pan, spread it out with a rubber spatula, turn it over and fry it.

Preparation of tortillas:

1.Peel off the corn and rub off the kernels with a grater to make corn syrup, or you can use a knife to cut off the kernels and beat them with a blender processor.

2.Crack the eggs into the corn syrup and mix well, I used two very small stupid eggs, if the eggs are larger, you can no longer put water in the back, or increase the amount of flour.

3.Mix the flour in the corn syrup to form a slightly fluid batter, which can be adjusted with water.

4.Add chopped green onions, salt and peppercorn powder and mix well to make a flavorful cornmeal batter.

5.Put a little vegetable oil in the pan, turn the handle of the pan and spread the oil evenly on the bottom of the pan, then scoop a large spoon of batter into the pot with a spoon for eating, and spread it out into a small round cake with the bottom of the spoon, so that you can make several more in one pot.

6.Fry on low heat until the flushed side begins to solidify, turn it over, and then fry both sides to color.

Corn pancakes are crispy, crispy, seasoning, and well-rounded, making them a popular breakfast.

Extended Materials. Corn pancakes can be produced with Tianniu automatic heat conduction oil pancake machine, the proportion of corn to make corn pancakes can be increased to 70% The taste is still very good, the key depends on the production method, there are fermented and non-fermented, you can consult Tianniu pancake machine factory.

Cornmeal pancakes.

Crafting materials. Ingredients.

Cornmeal, white flour, eggs,

Accessories. Oil, salt, shallots.

Preparation of cornmeal pancakes.

1.Add the cornmeal.

2.Put in the white flour.

3.Add the essence of chicken.

4.Add salt.

5.Finely chop the green onion.

6.Once the flour is mixed, add the eggs.

7.Add a small amount of cold water and stir to combine.

8.Heat the pan and brush with a little oil.

9.Pour the batter into the pan.

10.Medium-low heat, 2 sides golden, ready.

Cornmeal soft pancakes.

Material:Cornmeal, egg mixture, fresh milk, all-purpose flour, sugar.

Method:

1. Wash the basin, put the cornmeal and egg mixture, mix well, pour in fresh milk and all-purpose flour to make a paste.

2. Heat the pan, change the heat to low, smear a little cooking oil on the bottom of the pan, pour in the appropriate batter and fry until golden brown, then turn over and fry for 1 minute.

3. Scoop the rest of the batter into the pancake in turn and put it on a plate.

Nutritional value:Cornmeal has the effects of strengthening the spleen and stomach, anti-aging, moistening the intestines, preventing intestinal cancer, beauty and skin care, preventing arteriosclerosis, lowering blood pressure, blood sugar and lipids. Egg liquid replenishes the protein and amino acids needed by the human body, and also has the effect of strengthening the brain and intelligence.

Milk has the effect of replenishing deficiency, benefiting the lungs and stomach, nourishing the intestines and promoting bone development. Flour has the effect of nourishing the heart and kidneys, strengthening the spleen and intestines, removing heat and quenching thirst. Corn pancakes have the effects of moistening the intestines, nourishing deficiency, strengthening the spleen and stomach, beautifying and anti-aging, and reducing the three highs.

Such a recipe can have a good laxative and detoxification effect, which is good for replenishing fatigue, and can also have a good effect of lowering blood sugar and lipids, is good for preventing arteriosclerosis, and can also have an anti-aging effect. <>

Ratio: According to the positive ratio of cornmeal to white flour 3 to 1.

Preparation of cornmeal pancakes.

1. First prepare 100 grams of cornmeal, 300 grams of white flour, 3 eggs, an appropriate amount of oil, an appropriate amount of salt, a small amount of green onions, and clear the core;

2. Put cornmeal and white flour in a ratio of 3 to 1;

3. Add chicken essence, salt and chopped green onion;

4. Mix the flour and add the eggs;

5. Then add a small amount of cold water and stir well;

6. If you want to heat the pancake pan or electric baking pan, brush with a little oil;

7. Pour the batter on top and quickly spread it out with a pancake rake;

8. Finally, change to medium-low heat, and wait until both sides are golden brown, then you can eat.

Preparation. First, prepare the ingredients you need: cornmeal, water, salt, oil. Before preparing the batter, the cornmeal is sifted to remove impurities and make it more delicate. Then, mix the cornmeal and table salt and stir well.

Add water to make the batter.

Slowly add the cornmeal and salt mixture to the water and stir until the batter is fine and grainy. The consistency of the batter can be adjusted according to personal taste, but be careful not to add too much water, otherwise the batter will be too thin and difficult to form.

Next, add an appropriate amount of oil to the batter and stir well. This makes the pancakes fluffier and easier to fry. But at the same time, be careful not to add too much oil, otherwise it will cause the pancakes to be too greasy.

Let the batter sit to taste.

Let the prepared batter sit to allow it to absorb the flavor. The process of resting allows the batter to absorb the flavor of water and salt more fully, making the taste more delicious. Generally speaking, the standing time should not be too short, nor too long, it is best to control it to about 20 to 30 minutes.

Summary. The above is how to prepare the cornmeal stand pancake batter. Once the batter is made, it can be fried in a pancake pan, and the cornmeal pancakes are one of the most popular breakfast foods.

If you have special needs for the taste of the batter, you can also add other condiments to the batter, such as chopped green onions, minced ginger, etc., to add texture and flavor.

The pancakes are spread out with the aroma of mutton soup, and outsiders only know that they are delicious, and they can't tell why. However, the quality of the batter made in this way is a problem, and it will generally spoil if it is not used up on the same day. Now most of them are made with ground mung bean paste without any additives.

The method is very simple, the hands do not touch the noodles, and the nutrition is delicious. You can mix the batter at night, put it in the refrigerator overnight, get up the next morning and make it directly, you can get a breakfast in a few minutes, it is very simple and fast, the focus is on deliciousness. Once you've learned it, you don't have to go out and buy it anymore.

<> batter is crucial. Flour, cornmeal and mung bean flour are used to make the pancakes. Add these kinds of noodles in a certain proportion and mix them into a batter, so that the crust is crispy and delicious.

The second point is to prepare the sauce. Whether the sauce is good or not determines whether the pancake is good or not. Then press the water with something on it, press it for a period of time to put on the pancake, scrape the pancake with a small wooden board, to scrape evenly, if the sticky pan is not good to get out of the pot, you need to rub some peanut oil on the pan in advance.

Also pay attention to the heat, the heat is moderate and even!

The taste with a strong sense of layering, one is pure grain, that is, the pancakes made by fermenting the above four noodles without adding any other noodles, and the taste is pure! At present, pure grain pancakes have been millet and wheat flour-based, sorghum and corn are mostly miscellaneous grains, generally divided into miscellaneous grains and pure grain pancakes, multigrain pancakes are millet, corn, sorghum, wheat flour, doped according to a certain proportion, in addition to increase soybean flour, the line into a strong sense of layering taste, one is pure grain, that is, the above four kinds of noodles are fermented without adding any other noodles to make pancakes, the taste is pure.

Let the batter rise for 1 hour (stirring a few more times during proofing). 2. Brush a layer of oil in the pot below, stir the batter, then scoop a spoonful of batter, pour it into the pot, scrape it flat with a scraper, or shake the pot to spread it into a dough, the flour of cereals, which is the most delicious. The white flour flavor is too monolithic.

Add water to the cornmeal, stir it into a paste, preheat the electric baking pan, pour the stirred corn paste into the electric cake, beat an egg in the bowl, stir and collapse on the pancake, sprinkle with sesame seeds, and it will be cooked in about two minutes.

Add water to the cornmeal to form a paste, be careful not to be too thin, and then spread it on a pan.

Put the flour, cornmeal, salt, and chopped green onion in a bowl and stir into a batter with water in batches. Put oil in the pot, put in the batter, a little white sesame seeds, wait until it solidifies, turn it over, turn it off when both sides are golden brown, and remove it from the pot.

First add water to the cornmeal and knead it together, wait for the dough to be kneaded into a ball, add yeast powder and let it stand for more than 30 minutes, then roll it into a dough, brush it with a layer of oil after heating the pot, start frying, and wait for the skin to be golden and ready to eat.