Corn-based pancake

Abstract

This utility model relates to a corn-based pancake comprising all purpose flour (30%), blended corn kernels (30%), egg (10%), baking powder (2%), refined white sugar (10%), salt (1%), vanilla extract (5%), evaporated milk (10%), and oil (2%). The pancake is prepared by mixing dry and wet ingredients and combining the ingredients to form a batter. Beaten egg white is incorporated into the batter, which is thereafter cooked in a mold until golden brown. Optional fillings such as cheese or chocolate may be included.