Corn, Ham, and Mayonnaise Pancakes

Corn, Ham, and Mayonnaise Pancakes

These taste mysterious. The flavor is similar to Toraya's Ham and Mayonnaise Taiyaki (fish-shaped pancakes)!?

Ingredients: 4 pancakes

Pancake mix
200 g
140 ml
Corn soup powder
1 bag
4 slices
to taste


1. Make the pancakes. Mix the corn soup powder into 50 ml of milk. Lightly microwave to dissolve the powder and set aside.
2. In a bowl, add the egg and the remaining milk, then mix together. Add the pancake mix and whisk until smooth.
3. Lightly oil a frying pan and heat. Move the pan on a damp cloth for a moment to let it cool slightly. Pour the batter in a circular shape and cook on low heat for about 3 minutes.
4. When the surface begins to bubble bit by bit, flip it over and cook for about 2 minutes. When the whole pancake is cooked through, it's ready. Add the ham and mayonnaise as toppings and enjoy.
5. Corn Cheese Steamed Bread Ingredients: (makes 6-7) 200 g of pancake mix, 1 packet of corn soup powder, 120 ml of milk, 1 egg, 2 tablespoons ofmayonnaise, cheese to taste, ham to taste, a pinch to your liking of parsley or herbs.
6. To make steamed bread, add the corn soup powder (and herbs) to the pancake mix and mix together. Add milk (warmed to body temperature) to the beaten egg and mix. Then add the mayonnaise (and ham), and mix some more.
7. Insert the cheese into the center of the batter and pour into a mold. Steam for about 10 minutes in a steamer on medium heat.
8. No Egg, Healthy Steamed Bread (Makes 3) 100 g pancake mix, 1/2 bag corn soup powder, 70 ml milk, 1 tablespoon mayonnaise, and cheese as needed. The procedure is the same as normal steamed bread. The picture shows bread with tempeh (soy product) mixed in.
9. The toppings are ham, cheddar cheese, and parsley. Apparently, it becomes orange. (Middle) Basic ham and mayonnaise combo. (Bottom) With corn kernels, which the kids love.

Story Behind this Recipe

I used the corn pancake recipe (which uses real corn kernels) from my favorite book, "Oishiinbo."