Corn cake
Fluffy pan-fried corn cakes leavened with yeast and enriched with egg, fermented until bubbly for a mildly sweet, tender crumb with golden, lightly crisp edges.
Instructions
- 1
Mix cornmeal with flour.
- 2
Add the eggs and beat them.
- 3
Stir the warm water and yeast evenly.
- 4
Slowly pour the yeast water into the mixing bowl, stirring as you pour.
- 5
The batters were stirred and allowed to ferment until doubled in size. The weather in Guangdong is relatively cold now, so it fermented for two hours.
- 6
From the kneaded dough, we can see the bubbles inside.
- 7
Stir evenly.
- 8
Heat the frying pan.
- 9
Pour in the batter.
- 10
After the surface is pan-fried, flip it over.
- 11
Once the other side is cooked, you can take it off the pan. The method is very similar to making dorayaki.
- 12
Place the cooked pancake on a plate.
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Ingredients
Main Ingredients
- cornmeal100g
- All-purpose flour40g
- Yeast2g
- Egg1 piece
- Water170g