Corn flour pancakes combine truly Russian, Romanian and Moldovan cuisine. The pancake itself has been considered a primordially Russian delicacy since ancient times. However, corn flour, unlike wheat flour, is typical for Romanian and Moldovan recipes.
It is necessary
-
- 100 g flour;
- 300 ml of milk;
- 3 eggs;
- 1 tbsp Sahara;
- 2 tbsp vegetable oil;
- 4 tablespoons dark beer;
- For the orange sauce:
- 100 g sugar;
- 100 g butter;
- 1/2 tbsp. orange juice;
- zest of 1 orange and 1 lemon;
- 2 tbsp liquor;
- 2 tbsp cognac.
Instructions
Step 1
Sift the flour through a sieve into a bowl or small saucepan. Add sugar and salt. Mix.
Step 2
Pour in vegetable oil in a thin stream. Add eggs and 2 tablespoons. milk. Knead the resulting mixture until smooth.
Step 3
Stir continuously, pour in warm milk in a thin stream. Add beer at the end of mixing.
Step 4
Pour about half a teaspoon of vegetable oil into a preheated pan. Gently spread the oil in a thin layer over the bottom surface. A paper towel can be used for this purpose. It is important that there is no excess oil in the pan.
Step 5
Heat the greased frying pan. Gently pour out the resulting dough with a small ladle and bake the pancakes. Fold the prepared pancakes in four and keep warm until serving.
Step 6
Orange sauce works well with baked cornmeal pancakes. To prepare it, you need to melt butter in a frying pan or saucepan, add sugar to it. Stir well to dissolve the sugar. Add heat under the saucepan and let the creamy mixture caramelize a little. Then pour in orange juice and add orange and lemon zest. Boil the resulting sauce for 5-7 minutes, adding liqueur and cognac at the end.
