- In a bowl, whisk and combine all ingredients for Batter. Wrap bowl with cling wrap and leave to rest for 3 hours, or refrigerate overnight.
- Lightly oil a small non-stick pan over a medium heat. When the pan is hot, evenly coat the pan with 2-4 tbsp of batter and cook for about 1 min or until the batter sets and forms small bubbles
- Sprinkle sugar evenly on top of pancake and keep cooking for another 4-6 mins or until pancake is light golden brown. Top with 1 tsp of butter and some cream corn. Lift pancake from the pan, fold into half and serve immediately.