ReceptnaptárSweet Corn Pancakes with Milk and Egg Batter
Sweet corn cakes are a simple, soft, pancake-like Mexican breakfast: cornmeal, squash or pumpkin, milk and eggs, cooked in a skillet. The sweetness of the squash and the aroma of corn make them special. Drizzled with sugar or honey, they are great for breakfast or a snack.
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Ingredients
Method
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- Mix the mashed squash, milk and eggs until smooth.
- Combine the cornmeal, flour, salt and baking powder separately, then add to the wet ingredients to make a smooth batter.
- Cook small cakes on a hot, lightly oiled griddle or skillet, until both sides are golden brown.
- Serve warm, sprinkled with sugar.
Source: Project Gutenberg – Mollete (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- Bake or steam the squash until soft ahead of time, and mash it thoroughly so the batter is smooth.
- Cook the cakes over medium heat, because cornmeal can burn quickly.
- You can flavor them with cinnamon, vanilla or orange zest.
Frequently asked questions
Are they gluten-free?
Yes, if made with cornmeal only. You can leave out the wheat flour, but the cakes will be more fragile.
How long do they keep?
Up to 2 days in the fridge; reheat in a skillet or toaster.
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