【Baby Food】Scallop, Lily Bulb, Corn, and Green Bamboo Shoot Pancakes

Take the soaked scallops out of the refrigerator, and steam them with lily bulbs, corn kernels, and green bamboo shoots until cooked (for scallop soaking method, refer to the 'Mushroom and Scallop Vegetable Millet Porridge' recipe).

Tear the scallops into small strips, and blend the lily bulbs, corn, and green bamboo shoots in a food processor.

In a bowl, combine the scallop strips, blended lily bulbs, corn, green bamboo shoots, egg, and flour.

Mix well until the batter is smooth.

Heat a non-stick frying pan over low heat, and pour a spoonful of batter into the pan while keeping the heat low.

Flip the pancake when large bubbles form on the surface of the batter and start to burst.

Cook the other side until golden and then serve.