Ingredients
Polenta Pikelets/Pancakes
- 90 grams polenta
- 375 grams water
- salt
- 20 grams sugar, optional
- 265 grams plain flour
- 5 grams baking powder
- 2 eggs
- 312 grams Milk, plus extra
- butter or olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Combine Polenta in TM bowl with water and a pinch of salt 5 Minutes, 100C, Speed 1 until smooth, then continue to cook for about 10 minutes, 90C Speed1. Let cool 75C.
In a bowl, sift together sugar, flour, baking powder and a little salt.
Beat eggs into half the milk then into cornmeal, 10 Seconds, Speed 1 add reminder of milk.
Add to flour mixture and stir to combine, adding extra milk if necessary to make a to your batter to your choosing. (Pikelets as is. Pancakes I added 125g)
Heat a large frying pan over medium-low heat.
Add about 1 tablespoon butter or oil to the pan.
When hot, add batter by large spoon, using back of spoon to spread batter.
Cook until lightly browned on bottom, 3 to 5 minutes, then turn and brown second side.
Repeat, using more butter or oil.
Polenta Pikelets/Pancakes
Tip
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I like these as a gluten-free option.
I used just under the amount of "optional" (raw) sugar. Also used soy milk.
The mixture was way too thick initially so I added another 100mL soy milk, which created a pikelet density.
In a good quality non-stick pan I didn't have to use oil / butter, and they turned very well.
Thanks for the recipe.
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