Corn Flour Pancakes with Butter and Tomato Sauce

Instructions

1. 1

   In a mixing bowl, combine 200g of corn flour with a pinch of salt and gradually add water until you achieve a smooth batter consistency.

2. 2

   Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium heat.

3. 3

   Pour a ladleful of the batter into the pan and spread it evenly to form a pancake.

4. 4

   Cook the pancake for about 2-3 minutes on one side until bubbles form on the surface, then flip it over and cook for another 2 minutes until golden brown.

5. 5

   Repeat the process with the remaining batter, adding more oil to the pan as needed.

6. 6

   Once all pancakes are cooked, melt 2 tablespoons of butter in the microwave or on the stove.

7. 7

   Serve the pancakes warm, drizzled with melted butter and topped with 4 tablespoons of tomato sauce.