Description
The recipe is from the magazine "School of Gastronome". Tasty, crunchy corn cakes. The recipe is gluten-free.
Ingredients
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Corn flour
2 стак.
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Milk
1/2 стак.
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Butter
2 ст. л.
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Sugar
1/2 ч. л.
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Sunflower oil
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Salt
-
Water
1/2 стак.
Cooking
Flour pour into a bowl. Milk mix with 0.5 cups of water and heat Yes 40 degrees, pour it into the bowl with the flour. Add the softened butter,0,5 teaspoon of sugar and a pinch of salt. Mix it all together.
Formed into little cakes with wet hands. Sunflower oil preheat a frying pan and fry pancakes with two sides, for 4 minutes, until Golden brown. Then spread on paper towels that would soak up excess fat and serve hot.
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