Carrot Pancake recipe - ingredients, nutrition and when to eat it
This simple savory pancake brings out the carrot's gentle sweetness and tender texture. It's great as a rice side dish or for a day when you want a light meal.
Vegetables · 15 minutes to cook
Nutrition (per 236g serving): 287.1 kcal · protein 11.5g · carbohydrate 37.6g · fat 9.9g · sodium 712.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Julienne the carrot finely so it softens quickly.
Tips: Spread the batter thin in the pan, since a thick pancake takes longer to cook through.
Tips: Before flipping, check that the edges have set and that the pancake moves when you shake the pan.
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Ingredients (1 serving)
- Carrot — 0.5 pc
- Korean pancake mix — 0.3 cup
- Egg — 1 pc
- Water — 40 ml
- Cooking oil — 1 tsp
- Salt — 1 pinch