Corn Pancakes I

Ingredients for 1 servings:

• 250 g corn, ground
• 500 ml mineral water, carbonated
• 1 tsp salt
• 1 pinch(s) of cane sugar
• 4 tbsp oil (rapeseed oil)
• Oil, for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free + egg-free + dairy-free

Mix all the ingredients together, but add the oil last. Leave to swell for 30 minutes, stirring occasionally. Use three 20cm pans. Heat them up first, then add the oil. Hold the pan at an angle and add a ladle half full of batter. It should spread out, not too thick, not quite full. Reduce the heat by half a level out of three possible. Fry the first side until the outer edge is light brown and the surface is no longer shiny. Then carefully loosen it from the bottom with a spatula. If the batter is too thick, it will break. Turn it over and fry for another 1-2 minutes, moving the pancakes back and forth so that it doesn’t stick. The second batch can also be cooked without any fat, the pans are hot enough. If the fat burns, the pancakes will turn dark to black. The same batter can also be prepared in a waffle iron, but it is advisable to oil both sides of the iron after each waffle. For me, the baking time was between seven and five minutes per piece.