Corn flour 250g

Water 200g

Baking soda 3-4g

Authentic Northeast Cornmeal Cracker recipe ?

Mix 200g of warm water with 250g of cornmeal and let it sit for 30 minutes.

Then put in 3-4g of baking soda, (baking soda plays the role of "flour", and put the soda does not lose the nutrition of the cornmeal, so be sure to put the soda) and then leave it for another 20-30 minutes.

The second step of the pancake is a lot more involved! If it's too thin, the cornmeal flavor won't be strong, and if it's too thick, it's easy for the bottom to be mushy and the inside of the pancake to be undercooked. So be sure to follow my steps to go, to ensure that you can cook out of the kind of golden golden outside the soft inside the big cake!

Brush the pan with oil, flatten the pancake and place it in the pan with the lid on.

Turn on the heat to warm the pan (usually about 1 minute after turning on the heat, the pan is almost hot, put your hand on the top of the pan, you can feel your hand lightly toasted)

Cook on medium heat for 2 minutes, shaking the pan when the pancake is shaking with the pancake can be done.

Turn off the heat and simmer for 2 minutes, keeping the lid on the pan the whole time!

Next, turn the heat back on and bring the pan to a boil (a minute or so) and add a quarter of a cup of water to cover the patties.

Turn up the heat to high and let the water dry out, then turn off the heat and let it simmer for another 2 minutes.

This may look like a lot of work, but it's relatively easy to make!

The first time you make it, you may be a little confused, but once you do it, it's very easy to get started!

What you need to pay attention to is that except for the step of adding water you need to open the lid of the pot, the other times you must cover the lid! This way the cakes can be cooked through!