– ½ cup of P.A.N. Precooked White Corn Meal
– ¼ cup of corn starch
– ½ tablespoon of baking soda
– 1 tablespoon of baking powder
– ½ teaspoon of salt
– 2 eggs
– 1 ¼ cup of buttermilk
– 3 tablespoons of white sugar
– 1 teaspoon of cinnamon
– 1 teaspoon of vanilla
– 3 tablespoon of unsalted butter, melted
In a bowl, mix the P.A.N. Precooked White Corn Meal, cornstarch, baking soda and baking powder, combine, sift and set aside.
In a bowl beat the eggs together, slowly add the buttermilk, sugar, salt, cinnamon and vanilla, and mix. Add the flour mixture little by little and stir.
Add the butter. Beat until all ingredients are combined.
Grease and heat a pan or skillet over low heat, add the mixture with a spoon and cook until the pancake begins to form small pinholes. Then, carefully flip the pancake and cook the other side until golden brown.
Repeat with the remaining dough. Serve warm with maple syrup. Tip: While preparing the pancakes, you can keep the ready ones warm in a preheated oven at 100°C.
SWEET COOKIES (Gluten Free)
AREPA WITH PEANUT BUTTER AND STRAWBERRY CREAM
CORN AND SWEET POTATO BREAD (Gluten Free)