How to make
Beat the eggs with the salt and sugar.
Add the milk and water one after the other.
Then add the cornmeal. That's about 10 tablespoons.
Add the oil and baking powder and mix, until a smooth mixture is obtained.
The mixture is slightly thinner than the standard pancakes mixture.
Leave it for 20 minutes, then heat a pan over medium heat and make the pancakes.
Before each one, stir the mixture and grease the pan with a few drops of oil.
Spread the prepared cornmeal pancakes with soft butter while they are still warm.
From this amount, I made 8 gluten-free cornmeal pancakes, which I served with homemade strawberry jam.
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