Corn Cakes

Name: Corn Cakes
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Cornmeal; 30g Flour; 30g Porridge; 10g milk powder; Some Sugar; 10g butter

by North North O(∩_∩)O~

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I am a corn control, and I love corn so much. My mother loves it even more. She ate 3 small corn on the cob last night, and then it lasted until she had a stomachache and lay down on the bed for a while~
O(∩_∩)O~ Dad couldn’t grab him, he ate 2 sticks, and I also ate two sticks
(*^__^*) Hee hee... the family corn controls the weather so hot, and I will be at home again during summer vacation, so I will finish the supper~ I cooked white millet porridge (I bought it at the supermarket today. See you for the first time) To the white millet, I don’t know if it tastes good, I will give feedback to you tomorrow), let’s have some corn tortillas, um...nutritious and healthy, I’m not nonsense."

Ingredients

50g Cornmeal
30g Flour
30g Porridge
10g Milk Powder
Some Sugar
10g Butter

Corn Cakes

1. Corn, poke corn kernels for later use, I used half a stick

2. The poked corn kernels are only part of it. I’m anxious to take pictures O(∩_∩)O haha~

3. Stir the cornmeal, white flour, porridge, milk powder and sugar

4. Put butter in the pot and turn on the fire...

5. Come with a vision

6. Use a small spoon to scoop a spoonful into the oil pan, and fry it over low heat

7. 2 minutes, take out the pot and put on the plate OK

Tips:
I added sweet baking powder to the prepared batter to make the tortillas more crispy

Use porridge pancakes, the middle thickness part is very strong, and the sides of the pancakes are still crispy

The taste is beautiful