Wednesday, June 17, 2009

Malaysian Pancake with Creamy Corn

Look at this easy-prep chinese pancake. I used to enjoy eating plain chinese pancake when I was a kid, my dad has a good set of skills making his signature pancakes... wow, those were the days..fond memories.

This is simple as ABC and it makes a good breakfast or for tea time, my kids love it. To add color and extra flavour, I have the creamy corn as topping. Toppings can be of individual preferences, sometimes I just dropped few slices of bananas on taste great too! :))

This is how I fry the pancake using a ring mould on a non stick pan, no oil is required. It is fast to cook....looks simple yeah! If you have no rings, just go "free-hand", use a small ladel and drop the batter in the pan, it works too...

All you need : makes 15 pieces
  • 1 cup flour + 1.5 tsp bicarbonate soda
  • 1 cup milk
  • 3 large eggs
  • pinch of salt / sugar
  • 1.5 Tbs oil
  • 1 can of creamy corn or 4 ripe bananas ** your choice
Simple Process :
  • Mix all the ingredients together and turn into a batter
  • Refrigerate for 1 hour
  • Fry the pancake on non stick pan over low heat. No oil is required.
  • When bubbles start breaking on the surface, lightly lift up the ring and flip the pancake over for a few seconds and turn back to add toppings accordingly
  • Ready for serving

Have Fun and Enjoy.....


  1. I've been thinking of pancake lately ni and now you came up with the receipe ... but too bad, I'm on diet ... hu hu hu

  2. Mmm...pancakes. I love pancakes. And corn. Those are hitting all the right buttons with me.

  3. Hi worries, just get going and enjoy life, go by the middle path and not the extreme of dieting..hahahaha..take care

  4. Hi Lisa...great to hear u love pancakes too, enjoy trying it out..cheers!