Corn and Cheese Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with corn kernels and cheese mixed into a Korean pancake mix batter, then pan-fried until golden.
This savory pancake is made with corn kernels and cheese mixed into a Korean pancake mix batter, then pan-fried until golden. The juicy pop of corn goes well with rich, stretchy cheese. It’s great for an afternoon snack or a quick late-night bite.
Street food · 15 minutes to cook
Nutrition (per 200g serving): 405.3 kcal · protein 14.3g · carbohydrate 49.4g · fat 17.2g · sodium 481mg
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: Don’t overmix the batter; the pancake will have a lighter texture.
Tips: Drain canned corn well so the batter doesn’t become too wet.
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Ingredients (1 serving)
- Corn — 80 g
- Cheese — 30 g
- Korean pancake mix — 40 g
- Water — 45 ml
- Cooking oil — 1 tsp