Corn and Cheese Pancakes recipe - ingredients, nutrition and when to eat it
These thick, sweet-and-savory pancakes are made with corn kernels and cheese. They’re lovely for brunch or alongside coffee on the weekend.
Snacks & desserts · 20 minutes to cook
Nutrition (per 237g serving): 518.2 kcal · protein 21g · carbohydrate 73.3g · fat 15.8g · sodium 735.6mg
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: Overmixing can make the pancakes tough, so stop once the flour is incorporated.
Tips: Drain the corn well so the batter doesn’t get too runny.
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Ingredients (1 serving)
- Pancake mix — 80 g
- Milk — 60 ml
- Egg — 0.5 pc
- Corn — 40 g
- Mozzarella cheese — 25 g
- Butter — 5 g