I had some leftover blueberry sauce, and I think it’s best to drizzle over warm pancake for breakfast.
- 1/2 cup of frozen sweetcorn,thawed
- 3/4 cup of flour,
- 1/4 tsp of salt,
- 1 tsp of sugar,
- 1 egg plus 1 white, separated
- 1/4 cup of milk,
- 1 tbsp of butter,melted
Blitz the corn in food processor, and mix together with the yolk, sugar and salt. Stir in flour, and thin the batter with milk.
Whisk the 2 egg whites until it forms soft peak. Spoon about one-third of beaten white into the corn mixture and beat well, to lighten the batter. Fold in the rest of egg white.
Ladle the pancake mix onto a smooth pan, about size of palm each. Once tiny bubbles merge on the top, flip the pancake over to cook for another few seconds.
I like this type of pancake, which uses egg as the lift agent, because it makes much fluffy pancake. Maybe you thought there’s only mean amount of sugar in the pancake, but actually the corn itself is sweet; what’s more you had this glorious honey blueberry syrup, sweet and fills with goodness.