A super simple and quick recipe. Corn flour is naturally sweet and gluten-free (suitable for babies with intolerance). Pancakes/crêpes with a minimal set of products and a good result:)
- 1 cup cornmeal
- 1 egg
- sweetener to taste — sugar, maple syrup or honey
- a pinch of salt
- 3/4 cup water
- 2-3 tbsp. unrefined oil (it is delicious to use coconut and other nut oils — macadamia oil, walnut, hazelnut, but neutral ones like olive, grape seeds are also suitable)
- unrefined oil for frying — the same as in the dough or butter/ghee
Mix the cornmeal, eggs, salt, sweetener, and water in a bowl. For thicker pancakes, keep the batter thicker; for thinner crepes, add more water to create a liquid consistency. Whisk until smooth. Fry over medium heat with a small amount of oil on both sides until golden brown.
Thicker batter = pancakes. Thinner batter = crêpes.
Mix the cornmeal, eggs, salt, sweetener, and water in a bowl. For thicker pancakes, keep the batter thicker; for thinner crepes, add more water to create a liquid consistency. Whisk until smooth. Fry over medium heat with a small amount of oil on both sides until golden brown.
Thicker batter = pancakes. Thinner batter = crêpes.
