Georgian pancakes made from corn flour. Corn fritters and tortillas: Lenten, non-boring meal ideas. Pancakes made from corn flour with added wheat
These recipes are perfect for cool autumn days when you want warmth and comfort. Simple corn fritters, a hearty spinach and cheese quiche, and my favorite, avocado and crunchy sesame salad. One of these recipes is sure to become your favorite this fall.
Olya Malysheva
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We often make cornmeal pancakes at our dacha. They're quick and easy to make, super filling and perfect for chilly evenings. Corn fritters are delicious with soup, salad or hot vegetable side dish. You can also make them sweeter by spreading chocolate spread or pour honey over them and eat them with hot tea.
Cornmeal fritters
- 1 rustic
- 2 tbsp. spoons of olive oil
- 1 tbsp. tablespoon coconut or unrefined cane sugar (3 tablespoons if you like) sweet option pancakes)
- 3/4 cup water
- a couple of pinches of salt
+ coconut oil or for cooking
In a deep bowl, mix flour with sugar, egg, butter and a pinch of salt. Add water and mix well to a smooth liquid texture. If you want to make pancakes, the consistency should be thicker for thin pancakes- more liquid.
Heat a frying pan over medium heat, add oil and pour in spoonfuls of batter. When the pancakes are browned on one side, turn them over and cook until golden brown. These pancakes are convenient to cook in two pans at once.
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That’s the case when you really want to make a pie, but don’t want to go to the store. Then you have to get by using only those ingredients that you have at home. I based this recipe on this Green Kitchen Stories recipe, but made a few changes to the base and filling.
Quiche with spinach and feta cheese
(For round shape 20-22 cm)
For the base:
- 1 cup finely ground cornmeal
- 1/2 cup oatmeal(which can be prepared by grinding oatmeal in a blender or coffee grinder)
- 1/2 teaspoon salt
- 3 tbsp. tablespoons coconut oil or cold pressed olive oil
- 3 tbsp. spoons of cold water
For filling:
- 3 eggs
- 150 g feta cheese or other young cheese
- 2 tbsp. spoons of olive oil
- 2 small onions
- 1 clove of garlic
- 150 g fresh or 1/2 pack frozen spinach
- salt & pepper to taste
Preheat oven to 180 C. Mix flour, salt, Coconut oil in a deep bowl. Add cold water and mix again until smooth.
Grease a baking pan with oil and spread the dough over the bottom, forming sides. Place in preheated oven for 10 minutes. After 10 minutes, remove from the oven and reduce heat to 170 C.
For the filling, whisk the eggs in a bowl for about 30 seconds. Crumble the cheese. Add salt and pepper and set aside.
Heat a frying pan over medium heat. Add oil and fry the chopped onion and chopped garlic until golden brown. Add spinach and sauté until spinach is soft. If you are using frozen spinach, change the sequence - sauté the frozen spinach first and add the onion and garlic at the end.
After removing the spinach and onions from the heat, add them to the bowl with the eggs and cheese. Mix well and place the filling on top of the base. Bake for about 20-30 minutes until the filling is fairly lightly golden. Remove the pie from the oven and cool slightly before serving.
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This salad has a tender and soft cheese fits perfectly with fresh cucumbers and crunchy sesame seeds. This salad often helps me out when I need to prepare something in five minutes that will quench my appetite. It can easily replace lunch or dinner.
Avocado and sesame salad
- 4 things. cucumber gherkins
- 1 avocado
- 50 g of young cheese (brynza from goat's or sheep's milk, feta or Adyghe)
- 2 tbsp. spoon of sesame
- 1 tbsp. spoon of olive oil
- salt pepper
Cut the cucumber into cubes or rings. Cut the avocado and cheese into cubes. Place sesame seeds in a dry, hot frying pan, add a pinch of salt and fry until slightly golden brown. It is better to be careful and keep an eye on the seeds - if you leave them on the fire for a little while, they will quickly burn. Add toasted seeds olive oil, salt and pepper. Salad ready!
Corn flour is not very popular, although it can be used to prepare many tasty and healthy dishes for all family members. For example, delicious and flavorful pancakes made from this product can be a good alternative to a standard breakfast. They are low in calories, but at the same time very nutritious. Plus, preparing your morning meal using cornmeal is quite easy. Even very young housewives can easily cope with this task.
Ingredients:
- Corn flour- 250 grams
- Kefir- 0.5 cups
- Chicken egg- 1 piece
- Sugar- 2 tbsp
- Salt, soda- a pinch
How to make cornmeal pancakes
1 . Kefir should be at room temperature or slightly warmer. It can be heated for 10-20 seconds in microwave oven. Mix kefir with egg.
2
. Add sugar (we used cane sugar, but you can replace it with regular white sugar) and salt and soda.
3.
Stir and add flour.
4
. Mix the dough. Leave for 15 minutes. Follow the recipe and the pancakes will turn out fluffy and tender.
5
. Place dough circles with a spoon onto a heated frying pan with vegetable oil. Fry under a closed lid on low, closer to minimum heat until on one side. The pancakes should be browned on the bottom side, and the dough should be baked on the top.
6
. Turn over and fry on the other side. Serve with sour cream, jam, jam.
Delicious cornmeal pancakes are ready
Bon appetit!
Pancakes made from corn flour with added wheat
It’s worth warning right away that this version of pancakes is not prepared from pure corn flour. The recipe uses a mixture of this product with wheat flour. And this is no exception to the rule. Most recipes involve the use of a similar mixture. If desired, you can take only the corn product. Ready dish This won’t make it worse, it will just turn out less tender and fluffy.
Speaking of flipping. It is better to fry corn fritters in a well-greased frying pan, and use a thin spatula to turn them over. Otherwise, there is a chance that they will begin to crumple during the transfer process. In this case, not only the first pancake can turn out lumpy.
But let's return to the specific recipe. So, first you need to prepare:
Corn flour – 200 g;
wheat flour – 250 g;
kefir – 400-450 ml;
eggs – 2 pcs.;
sugar - 2 teaspoons (you can put more - a matter of taste);
vegetable oil – 1 tablespoon;
soda - teaspoon;
salt - a couple of pinches.
In a bowl, beat the eggs along with sugar and salt. Then pour in kefir warmed to room temperature, add soda and mix everything. Lastly, flour is added to the mixture (for now only corn flour). Now you need to knead the dough. The resulting mass should be allowed to brew for 15-20 minutes. Only after this can you pour wheat flour into a bowl and add vegetable oil. The dough must be kneaded to obtain a relatively thick consistency. You need to fry the pancakes in a heated frying pan, greased with vegetable oil for 2 minutes on each side.
Cornmeal pancakes with milk (water)
By and large, pancakes with milk or water are prepared in almost the same way as a dish with kefir. Neither the recipe nor the frying method suggest any fundamental differences. True, there is a possibility that the resulting flatbreads will not be particularly fluffy, but these are minor things. The main thing is that it turns out delicious.
Lenten cornmeal pancakes
The previous recipe can be significantly simplified by eliminating everything three ingredients: wheat flour, kefir and eggs. The result will be no worse, and maybe even better. Especially for those who observe numerous fasts or follow a variety of diets. For these pancakes you will need:
Corn flour – 300-350 g;
water – 300 ml;
sugar - 2-3 teaspoons (you can put more - a matter of taste);
vegetable oil – 1/4 cup;
soda - teaspoon;
vinegar - to extinguish soda;
salt - a couple of pinches.
In a bowl, mix water with sugar, salt, oil and vinegar-quenched soda. Add flour to the liquid in portions, each time stirring the resulting dough properly. Leave the finished semi-finished product to brew for 20-30 minutes. After which you can start frying the pancakes.
Cornmeal pancakes with vegetables
Corn in general and cornmeal in particular goes well with vegetables. This is probably why many recipes for pancakes made from this type of flour contain vegetables. Do this unusual dish simple enough. You need to prepare the dough for pancakes according to the recipe you like and add grated vegetables to it, for example: carrots or zucchini. True, the end result will not be exactly pancakes, but rather semi-vegetable cutlets, but you can turn a blind eye to such trifles.
Cornmeal snack pancakes
The main difference between these pancakes is that they are made completely without sugar. Moreover, in addition to corn flour, they also contain corn grains, which makes the resulting dish even more satisfying. To prepare this snack you will need to prepare:
Corn flour – 100 g;
wheat flour – 100 g;
milk – 150-200 ml;
eggs – 1 pc.;
canned or boiled corn – 150-200 g;
butter – 50-70 g;
salt and black ground pepper- taste.
Fry the corn kernels in butter for 5 minutes, stirring regularly so that the product is well saturated with oil. Break an egg into a bowl with milk, add salt and pepper and beat until foamy. After this, add flour (both) into the liquid mixture and mix the dough. Add fried corn to the resulting creamy mixture and mix everything again. These pancakes need to be fried in a hot frying pan for about 4 minutes on each side.
If desired, you can add 100 grams of grated cheese to this pancake dough. It will turn out even tastier.
What to serve with
As they say in our country: pancakes – they are pancakes in Africa too. So serve this dish can be with the same sauces or fillings as their wheat flour counterparts. Not too fatty sour cream will perfectly complement the taste of corn cakes. They will go well with yogurt, jam, marmalade or just butter and sugar.
The savory version of the dish goes great with fried onions, carrots or mushrooms, as well as homemade adjika and mayonnaise sauce. Or you can do it even simpler by serving thinly sliced sausage, ham or cheese along with corn fritters.
Video recipe “Corn fritters”
This healthy dish makes a great start to the day if you serve it as breakfast. Unlike wheat flour, corn flour does not contain gluten. That is why cornmeal pancakes will appeal to fans healthy eating. The beautiful golden color and fluffy texture of the dough make corn fritters especially appetizing. Corn pancakes with jam, honey or condensed milk will definitely appeal to children.
Ingredients
- 2 eggs
- 6 tbsp. l. corn flour
- 100 ml water
- Sugar
Cooking process
 | First, let's prepare all the ingredients. |
 | Beat the eggs with a fork and add water. Add flour and soda. This recipe does not use sugar, but if this is unacceptable for you, you can add it. |
 | Knead the dough, the consistency should resemble thick sour cream. |
 | Fry the corn fritters in a heated frying pan with enough oil. Cooking time is just under a minute on each side. |
 | Readiness can also be judged by the color of the pancakes; they will become rosy, with a golden crust. |
 | Place corn fritters on a paper towel to remove excess oil. If you neglect this point, the pancakes will absorb oil, which will negatively affect their taste and useful qualities. When serving, remove the paper towel and place the pancakes in a heap on a nice plate. |
Corn flour is considered healthier than wheat flour. It is not so in demand in cooking, although dishes from it are no less tasty than from the usual white one. For example, diet pancakes. Their recipes are similar to traditional ones, but have a number of features.
Dietary recipe with kefir
An important feature of corn fritters is their lower calorie content compared to regular tortillas. One serving of a dish made from wheat flour with kefir contains 165 kcal. Corn fritters according to this recipe contain about 135 kcal. Gourmets testify: in taste, tenderness and airiness, the latter are not inferior to the former. For kefir pancake dough you will need:
- kefir - 200 ml (preferably 1% fat);
- chicken eggs - 1 pc.;
- soda - 0.5 tsp;
- sugar - to taste;
- corn flour - 80-100 g.
Cooking method:
Advice. To further reduce calories, you can add a sweetener to the pancakes instead of sugar.
Baking powder in the same amount can be substituted for baking soda in the recipe. It is advisable to use the dough in any recipe immediately after preparation. Pancakes are served and eaten hot. Tastes better with jam or honey.
Recipe with cottage cheese and yogurt
Baking pancakes exclusively from corn flour is rare. Often a little wheat flour is added to it to make the dough thicker and fluffier. In this recipe, this technique is especially important due to the presence of a liquid ingredient - yogurt. Full list of products:
- corn flour - 1 tbsp;
- wheat flour - 1/3 tbsp. or 2-3 tbsp. l.;
- baking powder - 1 tsp;
- fine-grained cottage cheese - 200 g;
- natural yogurt - a third of a glass;
- eggs - 2 pcs.;
- sugar - 1.5 tbsp. l.;
- vanilla sugar - 1 tsp;
- refined oil for frying.
Cooking method:
- In a mixing bowl, beat the eggs with vanilla.
- Place the cottage cheese there. Stir until smooth.
- In another container, stir yogurt with baking powder. Pour the resulting mass into the cottage cheese and eggs.
- Sift the flour in portions. Achieve a soft and thick consistency. It is important that after kneading the dough does not become sticky.
- Fry the pancakes for 3-4 minutes. at both sides. Serve with traditional sweet sauces.
Advice. Wet the spoon with water to prevent the raw mixture from sticking to it.
Different types of flour are mixed during cooking regular test for pancakes. The ratio is 2:1. A total of 1 glass is required. You will also need:
- kefir - 2/3 tbsp.;
- eggs - 1 pc.;
- baking powder - 0.5 tsp;
- sugar - 2 tbsp. l.;
- vanilla - 1 tsp;
- vegetable oil - 2 tbsp. l.;
- salt - a pinch;
- soda - 0.5 tsp.
The recipe for pancakes is simple:
- In one bowl, stir all dry ingredients and pass through a sieve.
- In another bowl, bring all liquid ingredients until smooth.
- Combine and mix thoroughly.
- Fry the pancakes immediately in a small amount of oil.
Pancake style pancakes
Pancakes are large American pancakes. They are baked in a similar way, only they turn out less fatty and drier, because the pan is not greased with oil. Original dough made with milk, and in this recipe - with kefir. Ingredients:
- wheat and corn flour - ½ tbsp each;
- baking powder - 5 g;
- kefir - almost a full glass;
- sugar - a pinch;
- eggs - 2 pcs.;
- butter - 45 g;
- salt - on the tip of the knife;
- vegetable oil - for frying;
- products for serving.
To prepare American style pancakes:
- Sift all the flour into a deep and convenient container. Add salt, sugar and baking powder.
- In another bowl, mix kefir and eggs. Use a whisk or spoon to beat the mixture.
- Melt the butter until liquid. Let it cool and add to the bowl with the liquid ingredients. Shake everything well again until smooth.
- Pour the liquid mixture little by little into the dry ingredients. Stir the contents constantly. As a result, you should have a thick dough.
- Heat the frying pan. Lightly oil it. In the original American recipe pancakes are fried on a dry surface, after adding 2 tbsp to the dough. l. vegetable oil. You can do the same.
- Lay out the dough with the expectation that one pancake needs 3 tbsp. l. thick mass. Fry on both sides until golden brown. The appearance of bubbles on the surface raw pancakes indicates the need to turn them over.
Pancakes are laid out in a stack on a wide dish. All pancakes are greased with oil. The entire slide is poured with your favorite sweet sauce or syrup. Choose it carefully. The recipe contains little sugar, so all the sweetness should be provided by the sauce - jam, honey, etc.
Any corn fritters are delicious. They will perfectly complement and diversify your breakfast table.
In what dishes do you use corn flour?
Cornmeal pancakes: video
Corn grits are full of protein, so it is an indispensable thing for Lent. Today we are making pancakes from it.
Corn fritters are featured in many gastronomic cultures. The closest to us are probably Georgian pancakes called mchadi. Their recipe is simple: mix water and corn grits, do not salt, do not sugar. The consistency should be like thick sour cream. Then the pancakes are fried in a frying pan without oil. That's all. According to Georgian tradition, you need to eat them with suluguni, but this is at your Lenten discretion.
You can add grated zucchini or chopped herbs to the mchadi dough, as in our picture.
Another famous corn tortilla with completely lean properties is tortillas.
They are made just as simply as Georgian mchadi, but while the latter is a completely self-sufficient food, tortillas require filling.
What do you need for the flatbread itself?
Tortilla
- 300 grams corn flour
- 50 grams vegetable margarine
- 125 ml warm water
- a pinch of salt
Mix flour with grated margarine. Slowly add warm water and knead the dough until it is perfect, without lumps. The dough should easily come off your hands, when this happens, it means everything is ready. Divide the dough into portioned balls, roll each of them out into a thin circle. Place in a frying pan (without oil) and fry on both sides.
When you cope with this matter, then the question arises: what to stuff it with?
Before moving on to it, we note that 2 tortillas, between which there is a filling, is no longer a tortilla at all, but a quesadilla, just like one tortilla, folded in half and stuffed with a variety of goodies.
Toritilla quesadillas are often filled with chicken and vegetables, but since it’s Lent, we’ll consider other options.
Of these, one of the cutest is the one with red bean filling. Very nourishing, tasty and spicy.
- Onion- 1 PC
- Red beans - 250 grams (canned or boiled)
- Cilantro - 50 gr
- Garlic - 3 cloves
- Seasonings: a pinch of oregano, cumin, black pepper, paprika. Salt to taste.
The onions need to be chopped to a state close to pulp. Separate the cilantro from the stems and chop the leaves. Pass the garlic through a press, or chop finely. Combine all ingredients and mix with seasonings. Add salt.
The filling is ready. Let's take the flatbreads. We put the filling on the flatbread, cover it with another (or put it on half of the flatbread, cover it with the other half). We send the entire structure either to the frying pan or to the oven. You need to ensure that the cake is slightly compressed.
What's good about corn tortillas or fritters? You can prepare them without adhering to any specific recipe, but by eye, achieving the desired thickness of the dough, and once achieved, experiment to the fullest.
They can be treated both as a main course and as a dessert. It all depends on the topping or baking. Honey goes well with corn fritters, and even better with all sorts of citrus additives: for example, if you add lemon juice or grated zest, this will completely transform the dish. The dough can be mixed with fresh berries, grated apple.
You can add a variety of seasonings to the dough: if you want Indian taste - turmeric and curry, Italian - dried basil, oregano, marjoram.