Corn Pancakes

This amount of ingredients will yield 13-15 corn pancakes.

Take a convenient deep container to prevent the batter from spraying around the kitchen. Break chicken eggs into a bowl and add sugar. At this stage, you can optionally add vanilla sugar or a pinch of vanilla.

Whisk with a mixer or a kitchen whisk.

Pour any fat content milk, even skim milk. Continue stirring with a whisk.

Add both types of flour with baking powder and salt. Mix immediately until smooth and consistent.

Dot the entire batter with sunflower oil. Mix again.

First, you need to prepare a liquid batter. Be careful with the flour! Adding too much of it will result in a thick batter, and the pancakes won't turn out thin.

Lightly grease a pancake pan with a thin layer of sunflower oil and heat it up. You can skip greasing the pan next time. Take half a ladle of pancake batter and hold the pan in your left hand, pouring the batter in the center. Use circular motions to spread the corn batter evenly on the bottom. Cook the pancake over medium heat until it turns golden brown.

Carefully flip the pancake and continue cooking it on the other side.

Arrange the corn pancakes in a stack on a flat plate.

Serve the corn pancakes immediately after cooking with sour cream, jam, condensed milk, or honey. Enjoy your tea time and delicious pancakes!