玉米煎餅食譜CORN KERNEL PANCAKE

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熱熱好吃涼了也好吃的玉米煎餅 Delicious Corn Kernel Pancake

把辣椒去辣椒去籽
Remove the seeds from chili peppers

把蔥，香菜，辣椒都切碎
Finely chopped green onions and chili peppers.

將一杯麵粉，3/4杯牛奶先混合均勻，再將一顆雞蛋，一小匙鹽，1/2匙的白胡椒混在一起調成麵糊，最後再將玉米粒，蔥，香菜，辣椒末加入攪拌均勻
In a bowl, whisk together 1 cup flour, 3/4 cup milk mix first, 1 teaspoon salt, 1 large egg and 1/2 white pepper (black pepper or optional) until mixed; pour in corn kernels.

在平底鍋裡多倒點油，中火熱鍋之後，拿個吃飯的湯匙搖起一瓢一瓢遙到鍋子裡，用中火煎，煎到焦黃後翻面．不要一開始就急著翻面，因為是麵糊，要一點時間才可以凝固．
Heat 2 tablespoons canola oil or peanut oil in a skillet over medium heat; working in 2 to 3 batches, drop 2 tablespoons of batter into skillet per cake. Flatten slightly; cook it until browned; around 4-5 minutes per side.

翻面以後再煎，把兩面都煎成漂亮的黃金色，就大功告成了．

Serve immediately or after cooled down, it’s very delicious either way.
如果怕油，可以在盤子墊上廚房餐巾紙，再將煎好的玉米餅放在上面稍微吸一下油，就可以吃拉．

後記：這道玉米煎餅可以當主食也可以當零嘴的好點心，我第一次做完以後，吃下去好驚艷，怎麼玉米的甜和香菜的味道這麼的融合，再加上白胡椒的香，與辣椒的微辣，整個在嘴巴裡面跳耀，我和老J都吃的停不下來．