Recipe for savory pancakes with cornmeal
We love pancakes, and savory pancakes are delicious for lunch or relatively easy dinners. Our recipe uses cornmeal and is well-suited for slightly spicier dishes, like chicken or beef seasoned with curry and chili.
Ingredients
- 618 gram Milk
- 106 gram Wheat Flour
- 55 gram Rye Flour
- 75 gram Cornmeal
- 12 gram Salt
- 3 pcs. Egg
- 276 gram Oil Neutral in flavor
Instructions
- The secret to ensuring you succeed with all your pancakes (so the first one doesn't have to be discarded) is to start by heating your pan on relatively high heat before making the batter. This way, it will be hot enough when you begin.
- We typically make larger portions (i.e., for more than 2 people like this recipe) using two pans at a time.
- Mix flour and salt in a bowl and whisk it smooth without lumps.
- Add the milk and stir well again. Then add the eggs to the batter.
- Add 0.5 dl of oil to the batter and save the rest for cooking each pancake.
- Add a small amount of oil to the pan before pouring a small deciliter of batter onto the pan. When the batter starts to bubble (rise/form small air holes), it needs to be flipped.