Kabocha Squash and Cheese Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with softly mashed kabocha squash and cheese, then pan-fried until golden.
This savory pancake is made with softly mashed kabocha squash and cheese, then pan-fried until golden. The squash’s gentle sweetness pairs well with the cheese’s rich, salty flavor, making it a nice light lunch or dinner side.
Street food · 20 minutes to cook
Nutrition (per 205.3g serving): 291.4 kcal · protein 11.3g · carbohydrate 35.9g · fat 12.8g · sodium 371.8mg
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: If the squash is very moist, add a little more Korean pancake mix so the batter isn’t runny.
Tips: Making smaller pancakes makes them easier to flip and helps them crisp all the way to the edges.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Mozzarella cheese — 30 g
- Korean pancake mix — 2 Tbsp
- Cooking oil — 1 tsp
- Salt — 0.3 g