Savory Corn Custard Pancake with Scallion Chili Oil

Ingredients

• eggs4
• milk1/2 cup
• all-purpose flour1/3 cup
• corn kernels, fresh or frozen1 1/2 cups
• scallions, thinly sliced3
• soy sauce1 tbsp
• sesame oil2 tsp
• neutral oil1 tbsp
• chili flakes1 tsp
• salt1/2 tsp

Method

1. 1Whisk eggs, milk, flour, and salt until smooth, then fold in half the corn and half the scallions.
2. 2Heat neutral oil in a nonstick skillet over medium-low heat and pour in the batter.
3. 3Scatter the remaining corn and scallions over the top, cover, and cook until the edges set and the center is just barely wobbly.
4. 4Flip carefully or finish under a broiler until the top is set and lightly bronzed.
5. 5Stir soy sauce, sesame oil, and chili flakes together and drizzle over the pancake.
6. 6Slice into wedges and serve immediately.

Tips

• Keep the heat moderate so the custard stays tender and doesn’t brown too quickly.
• A nonstick skillet makes the flip much easier, but a well-seasoned cast iron pan works too.

Nutrition