Ingredients

　　CornCanned1 can

Sufficient oil

　　Milk pudding10g

Starch, sufficient

　　Glutinous riceRice flourSufficient

　　SugarSufficient

Sweet Corn Pancake Steps

1. Use 1 can of canned corn, 10 grams of milk pudding, and starch.Glutinous rice powderSufficient sugar.

2. After opening the canned corn, take out the corn kernels and rinse them; then drain the water and put them in a bowl;Add 10 grams of milk pudding and stir evenly, adjust according to personal preference.

3. Then add starch and glutinous rice powder, mix well (the ratio of starch to glutinous rice powder is 3:1).

Take the corn fritters out and place them directly on kitchen paper to absorb oil; you can use up to two layers of kitchen paper.Non-stick panPour sufficient oil into a non-stick pan, heat until about 7-8 tenths full, then pour out the oil into a heat-resistant bowl and set aside.

5. Leave a little oil in the pan, switch to low heat.Transfer the mixed corn kernels to the pan with a spoon, press down evenly.If it feels too dry when pressing, you can add a small amount of water appropriately for adjustment later.We must spread the corn flat and thin as possible, without overlapping; this ensures that the starch and corn can fuse well.After flattening, when you can see the kernels sticking together, pour in the heated oil (if not enough, add a few more spoons).

6. Turn to medium heat and cook until golden and fully cooked, sprinkle sufficient sugar on top.7. Drain excess oil after removing, use a spatula to gently lift it out.Place the removed corn pancake on kitchen paper to absorb extra oil; you can put 2 layers of paper for better absorption.

8. After absorbing the extra oil, cut into small pieces and serve. For those who prefer sour-sweet taste, you can serve with tomato sauce.Eat immediately.

TipWe must spread the corn flat and thin as possible, without overlapping; this ensures that the starch and corn can fuse well.Tips

We should spread the corn, push it thin, and avoid overlapping as much as possible so that the cornflour and corn can blend well.

We must push the cornmeal apart and thin it out, avoiding overlapping as much as possible, so that the starch and cornmeal can blend well.