Sweetcorn pancake

This was our breakfast for a weekend morning. It was very comfortable after a relaxing night with good sleep and got up in the morning, preparing something fresh for a refreshing day. I often have more time on weekend mornings to cook something hot for our breakfast. The other weekday mornings, we often have bread or cake that I bake from the previous days. 

It is a typical habit of Vietnamese families to eat out together on weekend mornings. When I was at home with my parents, four of us would go to some noodle or poridge stores in the market just within a few minute walk from our house to enjoy fresh and hot stuffs. Unlike the other mornings, my mom often bought breakfast meals home for the whole family since she always woke up first before anybody. Or sometimes she brought some fresh meat home to cook us hot breakfast. We would have a quick meal at home before my father went to work and my sister and I off to school. My mom even had to leave earlier before we finished our breakfast. She was always in a hurry in the mornings. 

For me, now, weekend mornings are always enjoyable than other mornings. And I want to keep a habit of preparing something fresh and hot for the breakfast to be more special. 

These sweetcorn pancakes were very pleasant to the taste. Not only they were tender and moist like other pancake served with syrup, they also had the texture and juiciness of the sweetcorn. I made fried eggs and served with a slice of ham. A very full meal for us. 

Ingredients: (serves 2)

- 250g sweetcorn kernel

- 20ml milk, heated

- 15g all-purpose flour

- salt and pepper

- 2 large egg whites

- little oil

Directions:

- Cook the sweetcorn kernels until just done. Drain. 

- Use half of the sweetcorn to puree with hot milk. Sieve to obtain a very smooth puree. 

- Mix the puree with flour and the remaining half of the sweetcorn. Season with salt and pepper. 

- Whisk the egg whites until smooth and stiff. Fold the egg whites into the flour mixture until combined. 

- Using a lightly oiled non-stick frying pan lightly, pour tablespoonfuls of the batter and shape to the size of a pancake. Fry on both sides until golden.