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Exclusive Pancake
Rustic cornmeal cakes pressed against the pot's side, half-steamed half-toasted as they cook, giving a crusty golden underside and a soft, slightly crumbly interior.
Instructions
- 1
Use half flour and half cornmeal, and add an appropriate amount of baking soda.
- 2
Add an appropriate amount of water.
- 3
Knead into a slightly wet dough.
- 4
Stick it to the side of the pot and simmer over medium heat for 15 minutes.
- 5
Boil.
- 6
You can just shovel it down.
- 7
Simple and straightforward.
- 8
Let's start.
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Ingredients
Main Ingredients
- Flourto taste
- Cornmealto taste
- Baking sodato taste