Golden Corn Pancakes

Golden Corn Pancakes

　　Golden Corn Pancakes

　　Golden Corn Pancakes are golden in color and boast a delicious, crispy, sweet, and crunchy texture.

　　1. Take 300 grams of cornmeal (preferably coarse cornmeal) and 150 grams of wheat flour (this amount is suitable for a family of three), and mix them together in a bowl.

　　2. Dissolve 10 grams of dry yeast in an appropriate amount of warm water (not too hot to touch), then pour the mixture into the bowl of flour. Stir with chopsticks until the mixture becomes a thick batter. Let it sit for 40 minutes to 1 hour to allow the cornmeal to ferment fully (in winter, you can place it on a radiator).

　　3. Once the cornmeal batter has fermented, add a small amount of sugar, crack in 1–2 eggs, and stir well until evenly combined and set aside.

　　4. Place a non-stick (flat-bottomed) pan on the stove over low to medium heat, add a little oil, and dip a soup ladle in water to prevent sticking. Scoop one ladleful of the fermented cornmeal batter and pile it into the pan — you can cook 3 or 4 pancakes at a time. Cover the pan with a lid and cook for 3–4 minutes, or until there’s no raw dough visible on top.

　　This way, a pan of golden corn pancakes that are crispy on the outside, tender on the inside, fragrant, sweet, and golden will be ready.