Recipe for mexican pancakes
There is a reason why Mexicans love tacos. These delicious corn tortillas taste amazing and are super easy to make.
Ingredients
- 309 gram Milk
- 120 gram Cornmeal Preferrably whole grain
- 60 gram Corn Grits
- 2 pcs. Egg
- 6 gram Salt
- Oil Neutral taste. For frying
Instructions
- Whisk all ingredients together until you have a smooth batter without lumps. It's recommended to use a hand blender or an electric mixer for this.
- The key to making good pancakes is to ensure your pan is hot. You are probably familiar with the fact that the last pancake always turns out perfect and the first one always has to be discarded. This is simply because your pan isn't hot enough when you start. So, consider turning on the pan well in advance.
- This recipe is for 8 corn pancakes, and you'll need roughly one teaspoon of oil per pancake.
- When the pan is hot, pour the oil onto the pan and add a small deciliter of batter. When the pancake starts to bubble a bit, it should be flipped and finished cooking on the other side.
- Continue with the remaining 7 pancakes and serve immediately thereafter.
Notes
The pancakes can be used for enchiladas, stuffed pancakes, or with fillings on top.