Difficulty：★★☆☆☆

Soft & Savory Corn Soup Pancake

Last time, we used corn flour, but this time, we tried making corn pancakes with rice flour and a corn soup base! The soft texture and rich, savory flavor make these pancakes perfect for both kids and adults.

Ingredients

• Rice flour for baking：500g
• Corn soup base (Ouchi Soup Corn by POKKA SAPPORO Food & Beverage LTD.)：100g
  ※Use a powdered type that doesn’t contain any additional ingredients as it will be easier to mix thoroughly.
• Cooking oil：125g
• Water：650g
• Salt：2.5g

【Topping】

• Corn : some（about 5g per piece）

How to make the batter

In a separate bowl, mix the cooking oil and water together.

Add the rice flour, corn soup base, and salt, and stir until well combined.
Add the cooking oil and water mixture from earlier and blend in a mixer until smooth and homogeneous.

How to cook the batter

Set the Tabletop Pancake Cooker to 200℃.
Apply oil (Bitakatto SL) on the copper cooking surface, then dispense the batter.
Once the batter is poured, sprinkle corn on top and cover with the lid.
After 2 minute, flip it over, press it gently with a spatula, and continue cooking for an additional minute and 30 seconds (a total cooking time of 3 minutes 30 seconds).

Examples of fillings

This time, we tried making a savory pancake with rice flour!
It was a bit tricky to cook because of the corn, but we managed to get it nicely browned with a soft texture.
The corn kernels add a great textural contrast!
You can add ingredients inside to turn it into a burger or sandwich, offering a variety of flavors—so give it a try ♪

Watch the recipe video

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