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Arepa di maishi – Corn pancakes

door Linda Terrizzi

These corn pancakes are delicious and made in no time. Provided you use the correct baking powder, they are also completely gluten-free!

We use cornmeal to make funchi…. as a basis for tutu… in venezuelan arepas… Arubaanse pan bati… but one of the easiest (and tastiest!) recipes has to be this authentic arepa di maishi. We make a simple pancake batter from pre-cooked cornmeal and bake the small pancakes three at a time in a very hot pan. Before you know it, your batter is gone and you can enjoy these delicious arepas!



Ingredients:

  • 200gr. corn flour * (harina PAN)
  • 300ml. milk
  • 3 eggs
  • a pinch of salt
  • a sachet or tablespoon of baking soda
  • 2 tablespoons of butter
  • 50gr. sugar
  • butter or oil for baking.

Preparation of corn pancakes:

Mix the cornmeal with the sugar, salt and baking powder.

Melt the butter and mix it in another bowl with the eggs and milk.

Now mix all ingredients together until a thick batter forms (it should have the thickness of vanilla custard)

Then heat butter or oil in a frying pan and let it run 3 tablespoons of the batter. So you make 3 small pancakes at a time!



Turn the pancakes over as soon as you see large bubbles in the batter.

The arepas should cook on high heat for about 1 minute on each side.

Then sprinkle the corn pancakes with powdered sugar, syrup, honey, butter or jam.

Enjoy!



TIP: We use harina PAN maize flour, because it is pre-cooked. You cannot make dough from other (Italian) brands of maize flour! For more information about the origin of this flour, you can contact us article view about it.


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Antillean arepa di maishi - gluten-free corn pancakes

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