Recipe: Perfect Cornmeal & Wheatflour Pancakes

Cornmeal & Wheatflour Pancakes. Cornmeal is a meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In Mexico, very finely ground cornmeal is referred to as corn flour.

You can use fine or medium cornmeal. Cornmeal makes a great batter for Ina's extra-crunchy onion rings. Ready in just an hour, Alton's savory polenta tastes like it took a lot longer. You can have Cornmeal & Wheatflour Pancakes using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Cornmeal & Wheatflour Pancakes

1. You need 1 cup of cornmeal (makkai ka atta).
2. You need 1/2 cup of wheat flour.
3. Prepare 1/2 cup of + 2tbsp rava (suji, semolina).
4. Prepare 1 of onion finely chopped.
5. It's 1 of tomato finely chopped (seeds removed).
6. Prepare 1 of carrot grated.
7. Prepare 4-5 of curry leaves finely chopped.
8. Prepare 1 of small capsicum finely chopped.
9. Prepare 2 of green chillies finely chopped.
10. Prepare 2 tbsp of chopped coriander.
11. You need to taste of Salt.
12. Prepare of Red chilli powder as per taste.
13. It's 1 tsp of jeera powder.
14. You need 1 tsp of ajwain (carom seeds).
15. Prepare of Water to make batter.
16. You need of Oil.

Gosh these sound healthy and good. Soy milk is mixed in with whole wheat flour and cornmeal to make this wonderful batter. Pour onto a hot griddle or pan and cook each side. Cornmeal is made by grinding dried corn kernels into one of three textures: fine, medium, and coarse.

Cornmeal & Wheatflour Pancakes instructions

1. Take cornmeal, wheat flour and suji..
2. Take a big bowl add all flours. Add all chopped veggies, chopped coriander, chopped green chillies, salt to taste, ajwain, red chilli powder, jeera powder..
3. Add salt to taste and add water and make a batter. It should be of flowing consistency but not too watery..
4. Take a nonstick pan and put few drops of oil and pour some batter and spread evenly and make little thick pancakes. Cook on medium flame. Once cooked nicely from bottom flip and cook from other side too..
5. Serve hot with chutney or tomato ketchup..

The traditional way of making cornmeal was through stone-grinding, which retains some of the hull and germ of the kernels. Grits are a staple in Southern cuisine. They might look very similar to cornmeal, but they go through an additional treatment process called nixtamalization. Before it's ground, the corn is treated with lye (sodium hydroxide) to make hominy, the main ingredient in posole. After an overnight soak, the alkaline solution loosens the corn's hull and softens the kernels.