Ingredients:100g of flour and 150g of cornmeal.

Accessories:3g of yeast, 1g of egg, 350g of milk and 30g of sugar.

1. Put the flour, cornstarch, egg, yeast and sugar into a bowl, add milk and stir with chopsticks to form a granular batter.

2. Cover with plastic wrap and ferment for 40 minutes. The surface of the fermented batter will have a dense honeycomb shape.

3. Use chopsticks to expel the air, one way, from the batter.

4. Heat a non-stick sauté pan on low heat without oil and spoon a ladleful of batter vertically onto the bottom of the pan. The batter automatically flows into a very nice circle.

5. Heat over low heat until bubbles appear on the surface (this process takes about ten seconds). Scoop up the cake with a spatula and turn it over to fry for ten seconds.

6. Make all the cakes in turn and serve.