Sweet condensed milk corn pancake

Today I will tell you how to make sweet condensed milk corn pancakes. It is very simple:

Corn Omelette Introduction

This corn pancake is so easy to make that I ate half of it after I finished making it. After eating it, I felt regretful but also very satisfied and happy.

Corn pancake ingredients

1 can of corn 10g condensed milk

Corn flour

How to make corn pancake

1. 250g canned corn, drained

2. Add 1 condensed milk and mix well. You can increase or decrease the amount according to your preference.

3. Add appropriate starch, I use corn flour, sweet potato flour is also OK

4. Mix corn and starch thoroughly

5. Add a proper amount of oil to the wok and heat it to about 70% to 80% hot. Then pour it out and put it in a heat-resistant container for later use.

6. Leave a little oil in the pot and turn down the heat. Pour the corn paste into the pot and press it flat with a spoon. If it feels too dry when pressed, you can add a little water to make appropriate adjustments later.

7. After pressing flat, when the corns are sticking together, add the oil that has been heated to 70% to 80%

8. If it is not enough, you can add a few spoons of oil, not to cover the corn, but it is best to soak the corn.

9. Turn to medium heat and heat it up as high as possible while ensuring that it does not become mushy. This will help it to set quickly. Do not use low heat at this time, as low heat will slow down the setting and make it easy for the corn to fall apart, and it will also make it easier for more oil to soak into the corn.

10. When you see the shape is fixed, you can turn off the heat and prepare to take it out. When taking it out, drain the oil and slowly lift it up with a spatula.

11. Place the corn cakes directly on kitchen paper to absorb the oil. You can add 2 more layers.

12. After absorbing excess fat, cut into small pieces with a knife and serve on a plate

Corn pancake tips

Friendly Tips:

1. If you don’t have condensed milk, you can leave it out so it will be less sweet when you eat it.

2. When frying the corn, you can turn it slightly to ensure that it is heated evenly.

3. If you use a non-stick pan, you can shake the pan more often to prevent it from sticking to the bottom of the pan.

4. After shaping, if you don’t achieve the effect you like, you can turn to low heat to avoid burning it.

5. You can control the fire power according to the actual situation of your own stove.

6. After serving, you can decorate with decorative sugar or vegetable grains to improve the appearance.

For starch, I used corn starch that I have at home. Sweet potato starch is better and will be more sticky. I didn't weigh the starch, but I tried to put it in. It's fine if it feels sticky or thick. Don't make it too dry, or it won't spread easily. Don't make it too thin, either, just about right. It's best to use a non-stick frying pan so that it won't stick to the pan. A round-bottomed frying pan is better, and the result will be the same as the round-bottomed corn pancake I introduced in the Northeast article.