Soft Corn Cream Pancake

Overview

It rises so well that after just one night in the refrigerator, the batter rises all over and even overflows. . . They refused to stay well in the electric baking pan, growing and spreading on their own, and eventually turned into conjoined twins. Two eggs make the pancake golden and fragrant together with the cream.

Tags

• staple food
• breakfast
• western food
• butter
• cake flour
• cooked corn kernels
• egg
• fresh yeast
• whipping cream
• powdered sugar
• salt

Ingredients

Steps

1. 1 Ingredients: 95 grams of light cream, 2 eggs, 120 grams of cake flour, 2 grams of salt, 30 grams of powdered sugar, 6 grams of fresh yeast, 50 grams of cooked corn kernels, appropriate amount of butter.

   

2. 2 Pour eggs, cream, sugar, fresh yeast, and salt into a large bowl and mix evenly.

   

3. 3 Then add flour to make a smooth batter.

   

4. 4 Add chopped corn kernels.

   

5. 5 Mix well, cover with plastic wrap and place in the refrigerator to ferment overnight.

   

6. 6 The batter rises.

   

7. 7 Preheat electric baking pan.

   

8. 8 Grease the base with butter and spoon the fermented batter directly into the electric baking pan.

   

9. 9 Cover and heat for 3-5 minutes.

   

10. 10 Uncover and let the surface solidify.

    

11. 11 Flip and continue frying until golden brown.

    

12. 12 Remove from the pan, let sit until warm and serve.