Crispy Kabocha Squash Pancake recipe - ingredients, nutrition and when to eat it
This Korean-style pancake is made with thinly sliced kabocha squash and pancake mix, pan-fried until crisp.
This Korean-style pancake is made with thinly sliced kabocha squash and pancake mix, pan-fried until crisp. Its edges turn golden while the center stays gently sweet, making it a nice afternoon snack or side dish.
Vegetables · 20 minutes to cook
Nutrition (per 257.5g serving): 373.5 kcal · protein 6.8g · carbohydrate 58.2g · fat 13.9g · sodium 523mg
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: Slice the kabocha into thin, even pieces so they cook at the same rate.
Tips: Spread the batter thinly in the pan, and flip it when the edges turn golden for a crisp result.
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Ingredients (1 serving)
- Kabocha squash — 150 g
- Korean pancake mix — 50 g
- Water — 45 ml
- Salt — 0.5 g
- Cooking oil — 1 Tbsp