homemade milky corn pancake recipe

A morning well begun is half done,Breakfast always comes first, a good breakfast keeps you healthy. On cold winter mornings, it's hard to get out of bed. A wrap from the roadside stall is just right, but after a few minutes it gets ice-cold.Bread, so warm it up in the office by the heater for a while. Just take a bite when your boss enters, mumbling a greeting, oh how embarrassing!

　　Ingredients Main ingredients: 100g yellow corn flour,Corn flour 30g, 1 egg, 100g milk, 25g sugar, 3g baking powder All-purpose flour not used here.Eggs Milk Milk Sugar Sugar Baking powder

Steps

Prepare the ingredients. The corn flour I used is yellow and coarser, not cornstarch.Cornstarch;

Add all materials to a mixing bowl, whisk until smooth, let sit for 15 minutes.

Plug in the breakfast maker and preheat it.

Apply a bit of oil on the lower layer of the breakfast machine. Only once, no more needed later.

Pour a ladleful of batter into each layer, allowing it to flow evenly over the heating plate, creating a thin layer.

Close the lid and let it cook for about 2-3 minutes until the upper layer is set. Flip the lower pancake and cook on the other side for another minute or so before removing.

Repeat with all batter, making 7 small pancakes in total.Thin pancakes

Serve with honey drizzled over them, enjoy when warm, rich in milk aroma.Tips The corn flour is yellow and not cornstarch; use fine corn flour. A bit coarser if preferred;

If you don't like baking powder, substitute an equal amount of yeast, at least 30 minutes for fermentation.

Yellow cornmeal, not cornstarch. Make sure to use fine cornmeal; I used a slightly coarse variety.

If you don't like baking powder, you can substitute an equal amount of yeast. At least 30 minutes of fermentation is required.