Photo: Coordination LIM TSIAO HUI Photography JASPER YU Art Direction & Styling NIKKI HO

By McIntyre Denise Ann, chef from The Green Room

Serves 4

200g corn kernels
240ml soya bean milk
2 tbsp potato starch
1 cup plain flour
1 tsp baking powder
1 1/2 tsp salt
1 tsp white pepper
1 tbsp olive oil
8 shiitake mushrooms, stems removed and caps diced

1 Blend 100g corn kernels with the soya bean milk and potato starch, until smooth.
2 Whisk the flour, baking powder, salt and pepper. Mix this into the corn mixture to get a smooth pancake batter.
3 Heat the olive oil in a hot pan and fry the mushrooms for 5min. Add the remaining corn kernels and fry for 1min.
4 Remove from heat, cool, then add the mushrooms-corn mixture into the pancake batter.
5 Scoop a ladle of batter into a hot pan. Cook for 2min each side until golden brown.

This article was originally published in Simply Her October 2014.