(for 10 pancakes, I like to have leftovers for the next day’s lunchbox)
4 cups of milk (vegan or dairy)
1 tbsp of oil
1/2 cup of corn flour
2 tbsp of wheat flour
1/4 tsp salt
Beat the egg and add the other ingredients. Beat to make a smooth batter.
Use two tbsp per tortilla.
On a greased griddle, pour the tortilla and swirl the batter to round out in a pancake of 5 inch of diameter.
Bake lightly on each side.