- In a bowl, whisk and combine all ingredients for Batter. Wrap bowl with cling wrap and leave to rest for 2-3 hours, or refrigerate overnight.
- Lightly oil a small non-stick pan or a crepe pan (about 12-15cm diameter) over a medium heat. When the pan is hot, evenly coat the pan with 2-4 tbsp of batter. Cook for about 1 min. As the batter sets and forms small bubbles, loosen the edges with a palette knife.
- Sprinkle sugar evenly on top of pancake. Cook for another 4-6 mins until pancake is light golden brown. Then top with 1 tsp butter and some cream corn. Lift pancake from the pan, fold into half and serve immediately.