These pancakes are very delicious and fluffy, my husband said that they are even better than the milk ones. Their great advantage is that they are healthy, cholesterol-free and very tasty.
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This is what corn flour you need looks like.
Mix cornmeal with regular flour, salt, sweetener and baking powder.
In a blender pour the soy milk and oil, add the flour mixture and mix well.
Pour the mixture into a bowl, if it is very thick, add a little more soy milk.
I used a larger spoon to measure the amount of dough. You can also use a polish, just don't put too much in it, the pancakes should be smaller, not like crepes.
Pour a tablespoon of dough into a hot Teflon pan. When the holes appear, the edges are no longer glossy, but the middle is a little damp - turn them over. Be careful to have a moderate fire, because it cooks very quickly.
This is how they should be in color after you turn them over. Bake for another 1-2 minutes on the other side.
This way you cook them all. As they are ready, place them on top of each other. They are very good and cold and warm.
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