Corn Fermented Pancake

Put two portions of corn and white flour mixed together into a bowl.

Add sugar and yeast powder.

Add an appropriate amount of warm water and knead into a dough.

The dough that has been fermenting for half an hour.

A full honeycomb.

After kneading and venting, cut into small portions.

Roll the dough into small balls.

Press into a patty shape.

Score patterns on the dough with a knife.

Shape it as desired, then let it ferment for another 15 minutes.

Put oil in the frying pan and fry the pancake in the pan.

Pan-fry until both sides are golden brown and cooked.

The finished product. One bite, full of the rich aroma of corn.