I love pancakes! They are the best option for breakfast or even dinner. I have made egg and banana pancakes before. This time, I make chia seeds pancakes.
Ingredients (for pancakes):
2 tablespoons chia seeds soaked in 8 tablespoons* of water
3/4 cup milk
1/2 cup water
1 cup all-purpose flour
3 tablespoons melted butter
* Chia seeds are used to replace eggs. 1 tablespoon of chia seeds plus 4 tablespoons to replace 1 egg.
Ingredients (for sweet corns):
1/2 can creamy corn
2 tablespoons of milk
1 tablespoon melted butter
1 tablespoon melted cream cheese
Combine all ingredients (for pancakes) in a bowl and whisk till combined. Place the batter in the refrigerator for 1 hour.
Heat a non-stick pan and add some butter to coat. Grease the inner ring of an "egg banjo" with butter and place it at the center of the pan.
Spoon 2 tablespoons of batter into the "egg banjo" ring. Cook for 30 seconds, remove ring, and flip.
Cook for another 10 seconds and remove from the pan. Lay them out flat so they can cool. Repeat until all batter is gone.
In a bowl, combine creamy corn with milk, butter, and cream cheese. Refrigerate for 30 minutes if you like it cold.
Serve pancakes layered with creamy sweet corn. I love the combined crunchiness of chia seeds and sweet corn. Perfect!