Vida Recetas Editorial
Pancakes with cornstarch are a light and fluffy variation of classic pancakes, perfect for breakfast or a snack. This cake is characterized by its soft texture thanks to cornstarch, which provides a delicate consistency and a neutral flavor that pairs ideally with syrup, honey, or fresh fruit. Originating from home cooking, these pancakes are a gluten-free option, as cornstarch replaces wheat flour, making them suitable for celiacs or people with gluten sensitivity.
This recipe is ideal for beginners in the kitchen and for those looking for a gluten-free alternative. The key is to beat the mixture well to avoid lumps and to control the heat to achieve a perfect golden brown. You can serve them with butter, maple syrup, melted chocolate, or berries. Go ahead and make them, and enjoy a fluffy and delicious cake!
Prep
10 min
Cook
3 min
Servings
2
Calories
300 kcal
Choose a glass for the large mixer and first add the egg, cornstarch flour, whole milk, yeast and sugar.
It is important to do it in this order to prevent the flour from staying in the bottom of the glass and the ingredients from not mixing as well as we expected.
Whisk well with the mixer until there are no lumps. In a frying pan, add a square of butter and when it has been discarded, add a saucepan of the pancake dough, let it spread through the pan and cook over medium heat for about 3 minutes.
We turn it over and let it cook on the other side.
Take out and serve with syrup or honey.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 10 minutes and the cooking time is 3 minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
