Tortitas de Maiz – Puerto Rican Cornmeal Pancakes
These Gluten Free Pancakes are perfect for a Caribbean style breakfast. Moist and sweet enough on their own, they don't even really need syrup, but are just as delicious with just fruit and coffee or tea. They also make a great afternoon snack for tea time.
Servings: 9 pancakes
Calories: 181kcal
Ingredients
- 1 cup lowfat milk
- 1 1/2 cups yellow cornmeal
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3 eggs
- non stick spray for frying
Instructions
- Bring the milk, sugar and salt to a boil with 1 cup water.
- Reduce heat to medium. Using a whisk, slowly add the cornmeal a little at a time, while whisking constantly to avoid lumps. (Due to the nature of cornmeal, it will not be smooth. You want it to be lump free.) Remove from heat and leave 10 minutes to cool.
- Add vanilla and eggs and whisk well until thoroughly combined.
- Heat a skillet and spray with non stick spray. Spray a 1/3 measuring cup with non stick spray. Using measuring cup, place a scoop of batter in the pan for each pancake. It will be in a big lump.
- Using the back of a spatula, carefully flatten into a pancake. You may have to put a little water on the back of the spatula, so it does not stick to the batter.
- Cook on medium heat until golden brown on both sides, about 2-3 minutes on each side.
- Enjoy for breakfast with coffee.
Notes
Remember to put a little water on the back of the spatula, so it does not stick to the batter.
Leftovers can be kept in the fridge in an airtight container for up to 5 days. Freeze cooled pancakes by wrapping individually in plastic wrap, and then storing the batch in a sealed freezer bag for up to 3 months.
Nutrition
Calories: 181kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 98mg | Potassium: 145mg | Fiber: 2g | Sugar: 13g | Vitamin A: 131IU | Calcium: 43mg | Iron: 1mg
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