Mexican corn pancakes

60 min

Suitable for vegans

Type of dish: Bread and pastries

Temperature: Hot, Cold, Room temperature, Warm

Cuisine type: Mexican cuisine, Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Cornflour 0.25 kg

Table salt 4.0 g

Water 0.378 l

Elaboration

Make a hollow cone shape with flour and salt.
Add the warm water little by little and work it with your hands until we have a soft dough that allows us to form balls easily.
Make balls of about 80 grams and flatten them well with a press or with a roller until the tortillas have a thickness of about 3 millimetres. Whether they are done in a press or rolled, it is important to flatten them between baking paper so that we can handle them well when cooking in a griddle or pan.
Cook the tortillas in a hot pan or grill turning them over as soon as bubbles appear.

Nutritional information (1 portion)

Energy

184.5

kcal

Carbohydrates

39.95

Proteins

3.99

Lipids

0.97

Fiber 2.68 g

Saturates 0.19 g