Cornmeal Pancake (Ready Mix for Snacks)

In a bowl, combine the instant cornmeal flakes, tapioca starch (sweet or sour variety), and salt.

Gradually add room temperature water, mixing until you achieve a moist batter that forms a small ball when squeezed in your hand, but without crumbling excessively. Add more water if the batter is too dry.

Let the batter rest for a minimum of 20 minutes.

After resting, gently loosen the batter, using your hands lightly to break up any clumps, without pressing the mixture down.

Heat a skillet over medium heat with butter.

Spread a portion of the batter onto the skillet, shaping it into a pancake (the thickness can be thick or thin, according to preference). Cook for about 1 to 1.5 minutes before flipping.

Flip the pancake and cook the other side for approximately one more minute.

Add your preferred filling (e.g., plain butter, savory fillings, or sweet fillings like cheese and banana) over half of the hot pancake.

Remove the pancake from the skillet, place it on a plate, and roll it up, folding it over the filling.