recipe

Corn Pancake

Difficulty：★★☆☆☆

Corn Pancake

This time, we made gluten-free pancakes using corn flour ✨ They’re simple to make with just a few steps! We recommend topping the corn-flavored batter with your favorite ingredients for extra flavor.

Ingredients

Corn flour (Tomizawa Shouten)：700g
Salt：7g
Trehalose (Nagase Viita)：105g
Milk：350g
Cake Doll emulsifier (MIYOSHI OIL & FAT CO., LTD.)：140g
Water：420g
Egg：700g

How to make the batter

Beat the eggs, then immediately combine them with the Cake Doll, milk, and water in a separate bowl. Mix until smooth.

Mixing the eggs, Cake Doll, milk, and water first will make it easier to blend everything together.

Add the corn flour, salt, and trehalose to the bowl.
Note: there’s no need to sift the corn flour.
Once the dry ingredients are evenly mixed, pour in the mixture (eggs, Cake Doll, milk, and water) from earlier. Mix thoroughly until the batter is smooth.

Stir thoroughly until there are no lumps.

How to cook the batter

Set the Tabletop Pancake Cooker to 195℃.
Apply oil (Bitakatto SL) on the copper cooking surface, then dispense the batter.
After 1 minute and 20 seconds, flip it over, and continue cooking for an additional 20 seconds (a total cooking time of 1 minutes 40 seconds).

The batter can be slippery when flipping, so be mindful of the amount of oil you use.

You can also top the batter with corn for extra flavor!

Examples of fillings

Add a variety of ingredients and turn it into a sandwich ♪

Bring it to a party and share the fun with everyone!

This time, we made savory pancakes!
They’re soft and fluffy when freshly baked, but be careful—they can get a little firm as they cool.
The batter itself has a simple flavor, so we recommend adding taco meat and lettuce to make them more taco-like♪ Feel free to top them with various ingredients and get creative!