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Corn Batter Pancakes 2

Soft & Chewy Fresh Corn Batter Pancakes (No Boiling Needed!)

Made from freshly blended corn and cooked in a pan, they’re naturally sweet, easy to digest, and perfect for both kids and adults. Simple, warm, and incredibly satisfying.
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Course Side Dish
Cuisine Chinese
Servings 4

Ingredients
  

  • 2 fresh sweet-glutinous corn cobs about 600g whole, ~400g kernels
  • 100 –120g wet-milled glutinous rice flour
  • 15 –20g sugar optional, adjust to taste
  • 30 –50ml water
  • cooking oil neutral-flavored, for pan-frying
  • a little toasted black sesame optional, for topping

Instructions
 

  • Remove the husks and silk from the corn. Cut the kernels off the cob carefully, making sure no hard cob pieces remain.
  • Place the corn kernels into a blender or food processor. Add about 20ml water and blend until smooth. Do not strain—the natural fiber improves texture.
  • Transfer the corn puree to a bowl. Add sugar (if using) and mix well. Gradually add the glutinous rice flour while stirring until the batter is thick, smooth, and lump-free.
  • Heat a non-stick pan over low heat. Lightly grease the surface with a thin layer of oil.
  • Spoon batter into the pan and gently spread into rounds about 8–10cm wide and 0.5cm thick. Sprinkle with black sesame if using.
  • Cook slowly over low heat until the bottom sets and turns lightly golden. Lightly mist the surface with water, drizzle a little oil, then flip carefully.
  • Continue cooking until both sides are golden and the pancake feels springy when gently pressed.
  • Remove from the pan and serve warm for the best soft, chewy texture.

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