Cornmeal Pancake
In a bowl, add the wheat flour, the cornmeal, the sugar, the salt, the dry yeast powder and mix.Add the warm water and mix everything very well until combined.Next, add the baking powder and mix once more.Cover the bowl with plastic wrap and let the batter rise for 40 forty minutes at room temperature.After this time has passed, the batter has already fermented.In a large skillet over medium to low heat, add a drizzle of vegetable oil and spread it with a brush.Add 2 ladles of the batter we prepared earlier, spread it evenly on the skillet and fry until both sides are golden brown.Repeat this process with the whole batter.Finish by adding a filling of your choice.We used 2 tablespoons of hazelnut cream for this recipe.Serve.
Ingredientes
- 1 Cup of Wheat Flour (240ml)
- 1 Cup of Finely Ground Cornmeal
- 2 Tablespoons of Sugar
- 1 Teaspoon of Salt
- 10g of Dry Yeast Powder
- 550ml of Warm Water
- 1 Teaspoon of Baking Powder
- Vegetable Oil
Filling
- Hazelnut Cream to Taste (Optional)
Modo de Fazer
In a bowl, add the wheat flour, the cornmeal, the sugar, the salt, the dry yeast powder and mix.
Add the warm water and mix everything very well until combined.
Next, add the baking powder and mix once more.
Cover the bowl with plastic wrap and let the batter rise for 40 forty minutes at room temperature.
After this time has passed, the batter has already fermented.
In a large skillet over medium to low heat, add a drizzle of vegetable oil and spread it with a brush.
Add 2 ladles of the batter we prepared earlier, spread it evenly on the skillet and fry until both sides are golden brown.
Repeat this process with the whole batter.
Finish by adding a filling of your choice.
We used 2 tablespoons of hazelnut cream for this recipe.
Serve.
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