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 top....it 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.....