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Cornmeal pancakes from the pan

updated

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Ingredients for 1 servings:

  • 250 g corn flour
  • 250 g wholemeal spelt flour
  • 1 sachet of dry yeast (7 g)
  • 25 g pumpkin seeds, peeled
  • 750 ml water
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp spice(s) to taste, e.g. garlic, curry

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

makes approx. flatbreads

Combine the dry ingredients in a suitable bowl. Gradually add water and oil until a fairly runny batter forms. Fry in a very hot pan without oil, one ladle at a time. When the flatbread starts to release from the pan, turn it over. Then let it cool on a wire rack. Tip: While it tastes best warm, it can be prepared in advance and reheated on the grill or in a toaster oven.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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