Cheesy Cornflakes Pancakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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One this you should know about this cornflakes pancakes is despite these are called pancakes, the recipe doesn’t contain any baking powder and bicarb. Therefore don’t expect these to be fluffy like your usual pancakes. The batter is crepe-like batter. Therefore, these will turn out like thicker-version of savory crepes which will go FANTASTICALLY AWESOME with bacons. If you don’t eat bacon like me, you can try with smoked salmon or in this case with sunny side up eggs. Any suggestions about the toppings will be very much appreciated! Ingredients:
1 cup corn flakes |
1 1/4 cups milk |
2 eggs |
2/3 cup plain flour |
1/2 teaspoon salt |
oil, to grease pan |
1 1/4 cups shredded cheese |
1 spring onion, thinly sliced |
Directions:
1. Add corn flakes, flour and salt in a mixing bowl. Use hand to crush corn flakes while combining with the flour.
2. Add eggs into milk and lightly beat to combine. Make a well in the middle of flour mixture and pour in the egg-milk mixture.
3. Use a fork to gently stir to make a smooth batter.
4. Heat a little oil in a frying pan over low heat. Use a soup spoon to spread a spoonful of batter onto the pan when the oil is hot. Try to spread the batter as thin as possible.
5. Sprinkle some spring onion and cheese on the face side up of the batter .
6. Cook and turn pancake to brown both sides. Repeat with the remaining batter.
7. Best served hot with relishes, sunny side up eggs and/or crispy bacon.
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