What to Eat for Breakfast? Food Blogger Strongly Recommends Corn Pancakes - Recipe Sharing
Every morning, due to being in a hurry, parents and children often rush through breakfast, which is not good for the body if done hastily or poorly. Today, I'm recommending a breakfast that is simple, delicious, and particularly loved by children: corn pancakes.
Once made, you'll know...Delicious and beautiful golden corn pancakesThe preparation is very simple, one plate out of the pot, full of milky aroma, very tempting!The texture is sweet and crispy, eating is super satisfying.
Today, let's share a corn pancake recipe, controlling the amount of oil to the minimum, the flavor will be more concentrated, and the corn kernels will be softer, suitable for babies and toddlers! Below, I'll share the recipe with you.
Ingredients:
1 large spoonful of milled rice flour, 3 spoonfuls of cornstarch, 200g of corn kernels, 1 small bowl of corn oil, 4 spoonfuls of caster sugar, 1 small pinch of milk powder, 1 small pinch of salt
Instructions:
1. Frozen corn kernels bought from the supermarket are thawed and boiled with 3 spoonfuls of white sugar in a bowl of water until cooked and seasoned. Drain the corn soup, which can be used as a drink, and leave a spoonful of water in the corn kernels. If you have conditions, you can add condensed milk.
2. Mix water-milled rice flour and cornstarch, then pour into the corn kernels and stir several times to coat each kernel, the overall state is sticky and watery, like a thick paste, which will not disperse when frying.
3. You need to pour the corn soup equivalent to the amount of oil into the pot, adjust the amount yourself, ensuring that it does not exceed most of the corn kernels. Then shake the pot evenly to spread it, heat until it starts to smoke, pour out 2/3 of the reserved oil, be careful of hot oil splashing. The remaining 1/3 of the oil is in the pot and turned off the fire.
4. You need to pour in the corn kernels, then use a spoon to spread the corn kernels as much as possible into a single layer on the bottom of the pan, after spreading, use a small fire to fry for 3 minutes.
5. Remember to pour in the previously reserved 2/3 of the oil, medium heat for frying for 3 minutes until golden and crispy. Wipe off the oil with paper towels to avoid becoming oily. The back can be spread with a paper towel on the plate, carefully slide the corn pancake into the pot, let it stand for a moment to absorb the oil, and then use a spoon to gently lift one side of the corn pancake to extract the paper towel.
6. Then mix 1 small pinch of milk powder, 1 small pinch of salt, and 1 spoonful of caster sugar, and evenly sprinkle it on the corn pancake. If you like salad dressing, you can drizzle it on.
Actually, I found that I love the corn pancakes I made myself, hot and fragrant with milky aroma, crispy and sweet corn paired with sweet salad dressing, the satisfying crunch of the sugar crystals is incredible!
Children like to eat it, parents like to eat it, simple and easy to operate, everyone can try it at home, make it, and you might fall in love with corn pancakes.
After all, with a milky aroma and a soft, silky corn pancake, it's really delicious!
