Friday, May 10, 2019

Corn pancake & Cheese sauce

Pancake is easy and doesn't need a lot of time too. 


Beside from easiness, you don't need any special equipment or oven to make it, there are load of variations to choose from, fluffy, thin (or crepe like), thick, sweet or savoury, the fun is already starting when you looking at the recipe ^^. 

Today, I just added some twist into my basic pancake. Instead of using only milk, yogurt is included in this recipe. It makes pancake thicker and it adds tangy taste too. But I didn't want to stop there, I needed more flavour!!! So I looked around and saw a can of canned sweet corn, and Yes! It's what I want. Sweet corn add both texture and delicious sweet taste that will be great when serving with savoury things. 
Actually if you want, you can add more sweet corn too (I think you can use up to 200g, but the texture of the pancake will be a bit different). I use canned corn, so I don't have to cook it but if you use raw sweet corn, boil it before using as the pancake doesn't take more than 5-6 minutes to cook on the pan. 
With lightly tangy taste from yogurt and sweetness from corn, when serving with creamy cheese sauce and salty bacon, it's one of the best breakfast dish for me. 


Recipe: Corn pancake & cheese sauce
สูตรภาษาไทย: แพนเค้กข้าวโพดกับชีสซ้อส

日本語のレシピ:コーンパンケーキ&チーズソース


 Corn pancake & Cheese sauce
Makes 8-9 pancakes


Yogurt corn pancakes

175 g .............................. All purpose flour
50 g ............................... Granulated sugar
1 tbsp ............................ Baking powder
1/4 tsp .......................... Salt
150 ml ........................... Milk
100 g ............................. Plain yogurt
1 .................................... Egg
40 g ............................... King Rice bran oil
150 g (net weight).......... Corn kernel (Frozen or canned)
1 tsp ............................... King Rice bran oil

Cheese sauce

80 ml ........................... Milk
1 tsp ............................... Cornstarch
60 g ................................ Processed cheese
......................................... Salt, pepper

For serving

......................................... Bacon







 I use rice bran oil.
 Put flour, baking powder, sugar and salt into a bowl, whisk to combine.


 Put milk, plain yogurt, rice bran oil, and egg into the bowl, whisk to combine.


 Put corn into the bowl.


 Whisk to combine.


 Heat a pan over low heat, pour 1 tsp of rice bran oil into the pan, wipe with paper towel.


 Spoon the batter into the pan.


 Cover and cook for 2-3 minutes.


 Flip the pancake.


 Cover and cook for 1-2 minutes more.


 Place pancake in a serving plate.


 Put milk, cornstarch and processed cheese into a small saucepan.


 Place over low heat, season with salt and pepper.
Stir form time to time, after boiling remove from the heat.


Pour over the pancakes, place bacon on top, ready to serve!!!!


Corn pancake & Cheese sauce

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