Cheesy Cornflakes Pancakes

I didn’t realise I have a “thing” for cornflakes until I looked back at some of my previous recipes (case in point here, here and here).

Whether this qualifies as an obsession or not, I beginning to consider cornflakes as my new panko breadcrumbs.  As it seems panko breadcrumbs is always in the ?ran-out? status in my pantry, my fall back ?crunchy agent? is cornflakes.

It is as if I haven?t had enough cornflakes related recipes, through sheer luck, I found an 80s preloved cookbook showcasing cereals in cookery. How cool is this??

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 (you’ll see it on the photo below) is crepe-like batter. Therefore, these will turn out like thicker-version of savory crepes which will go FANTASTICALLY AWESOME  with bacons ( I can only imagine). 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!

Have a good weekend everyone!

Cheesy Cornflakes Pancakes

(tweaked slightly from Cereal Cookbook – from the good grains)

Prep time: 10 minutes

Cooking time: 30 minutes (less if you make bigger pancakes)

Serves 3-4 people

Ingredients:

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

Method:

Add corn flakes, flour and salt in a mixing bowl. Use hand to crush corn flakes while combining with the  flour.
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.
Use a fork to gently stir to make a smooth batter.

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.
Sprinkle some spring onion and cheese on the face side up of the batter (like photo below).

Cook and turn pancake to brown both sides. Repeat with the remaining batter.
Best served hot with relishes, sunny side up eggs and/or crispy bacon.