80's Cookbook

On » Monday, February 7, 2011 //

One thing you should know about this cornflakes pancakes from Emily of Fuss Free Cooking 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 (you’ll see it in the photo below) is a crepe-like batter. Therefore, these will turn out like thicker-versions of savory crepes which will go FANTASTICALLY AWESOME with bacon/beef bits, smoked salmon or in this case with sunny side up eggs.

Prep time: 10 minutes
Cooking time: 30 minutes (less if you make bigger pancakes)
Serves 3-4 people


1 cup corn flakes
1.25 cups milk
2 eggs
2/3 cup plain flour
1/2 tsp salt
oil to grease pan
1.25 cup shredded cheese
1 spring onion, thinly sliced


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 (like photo below).

6. Cook and turn pancake to brown both sides. Repeat with the remaining batter. 
7. Best served hot with relishes and toppings.

[Source : Fuss Free Cooking]

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