Recipe: Sweet Corn Pancakes

As all of us are at home all of the time, either getting “cabin fever’ pacing up and down, the telly no longer charms, gardening is out of the question as you live in a flat and reading gets tedious, how about getting into the kitchen and whip up some delectables (we hope they will be!!) which are readily available and which most of my dear readers can purchase, even under the current MCO.

Preparing food and cooking is known to be a calming activity, engaging the mind as well as the body. And as cooking for the family is all that is asked for during this stressful period, I will be posting recipes here on a daily basis for you to experiment with during the days ahead.

I cajoled my dear friend Margarita Lee (Ipohite) who currently lives in Sydney and who used to contribute recipes in these pages in the early days of Ipoh Echo, to ferret in her voluminous log of recipes and share some with us. Here is one of her easy recipes:

Sweet Corn Pancakes

by Margarita Lee

Margarita Lee


  • 250g Frozen sweet corn kernels
  • 4 tbsp Glutinous rice flour
  • 2 tbsp Corn flour
  • 1/2 tbsp Sugar
  • 1/2 cup Cooking oil


  1. Rinse frozen sweet corn kernels with hot water and then drain.
  2. Add sweet corn kernels into a bowl and mix well with glutinous rice flour and corn flour.
  3. Heat oil in a pan until it starts to bubble, then pour the oil out into a separate bowl for later use.
  4. Spread the corn and flour mixture into the pan, sprinkling some water on the surface. Using your hand, smooth out the mixture and compress it into the shape of a pancake.
  5. Pan fry the mixture on low heat for 2 minutes.
  6. Starting from the sides of the pan, slowly start pouring the oil back in. Pour it carefully and slowly in a circular motion around the edges of the pancake.
  7. Cook for another 2 minutes on medium high heat, until the underside of the pancake is a golden brown.
  8. To flip the pancake, pour the oil back into a bowl, then cover the pan with a large plate. Gently invert and flip the pancake onto the plate. Carefully slide the pancake back into the pan, with the previously cooked side now facing upwards. Repeat steps 6 and 7.
  9. To remove the pancake, once again cover the pan with a large plate and gently invert. Pat down the pancake with paper towels to remove excess oil.
  10. Sprinkle with sugar (optional).
  11. Serve whilst hot.


Using a spatula to flip the pancake is possible, however there is a high risk of breaking the pancake.


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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