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 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.....

4 comments:

  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

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

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  3. Hi Dee..no worries, just get going and enjoy life, go by the middle path and not the extreme of dieting..hahahaha..take care

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

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