Hands do not stick to the coarse grains, and the cornmeal soft cakes that can't stand up to the waist are eaten directly with cabbage

Today I would like to share with you a cornmeal soft cake, which has three major features:

The ratio of cornmeal to ordinary flour is one to one, adding half of the flour improves the taste and makes people feel delicious, and adding half of the cornmeal reduces the calorie intake. In line with the modern concept of healthy eating, it is also popular with people who lose weight and slim down.

The method is simple, the whole process does not touch the dough, add an egg, the coarse grain is finely made, the water content is high, the cake is very soft, what is the softness? The soft ones can't straighten up the waist.

Today's cooking is slightly salty, and it can be eaten directly, or it can be rolled up with your favorite mixed vegetables or stir-fried vegetables, which is delicious. Friends who like sweetness can also add some sugar to make it sweet.

Cornmeal flour pancakes

150 grams of cornmeal, 150 grams of plain flour, 3 grams of salt, 1 egg, 3 grams of yeast, 480 grams of warm water.

Here's how:

Put 150 grams of cornmeal, 150 grams of plain flour, add 3 grams of salt, 3 grams of yeast, beat an egg, pour in 480 grams of warm water, stir into a delicate batter while pouring, and set aside to ferment.

The leavened batter becomes fluffy and has many fine bubbles on the surface.

Stir to exhaust.

Brush the pan with oil, heat over low heat, pour in a spoonful of batter, and quickly rotate it so that it will flow automatically and spread evenly all over the bottom of the pan.

The surface is solidified, and the bottom is colored and turned over. This cake is very thin and doughy, so it is very easy to cook.

The color on both sides is even, and it is cooked out of the pot, and it can be eaten directly or with cabbage.