The vegetarian recipe for Sweet Corn and Peanut Pancake:

servings – 2


  • 1 cup wheat flour
  • 1/2 cup coconut milk
  • 1/2 cup fresh milk
  • 1 tbsp butter
  • 1/4 cup cream style sweet corn
  • 1/4 cup roasted peanuts (grind)
  • 1 tsp baking powder


  • 1 1/2 tbsp coconut palm sugar
  • 1/4 tsp salt


  1. Place coconut milk, fresh milk, butter, coconut palm sugar and salt in a blender; pulse until smooth.
  2. Transfer the above mixture to a mixing bowl.
  3. Add wheat flour and baking powder; mix evenly to form a fine batter.
  4. Grease a non-stick pan with some butter and heat it up.
  5. Pour the batter into the pan and spread evenly.
  6. Cover the pan and cook over low heat until the the pancake is half done.
  7. Spread the cream style sweet corn over, cover the pan again and cook until the pancake turns golden brown.
  8. Sprinkle over with ground peanuts.
  9. Dish out, fold in half and cut.
  10. Serve.