Corn Pancakes recipe - ingredients, nutrition and when to eat it
These crisp savory pancakes combine the pop of corn with the gentle sweetness of onion.
These crisp savory pancakes combine the pop of corn with the gentle sweetness of onion. They’re perfect as a summer snack and also go well with a light lunch or dinner.
Vegetables · 15 minutes to cook
Nutrition (per 231g serving): 353 kcal · protein 8g · carbohydrate 52.8g · fat 11.9g · sodium 337.1mg
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, or the pancakes may turn firm; stir just until the ingredients are combined.
Tips: If the corn and onion are very wet, the batter can become too thin, so lightly pat them dry before adding them to the pan.
Tips: Making smaller pancakes makes them easier to flip and helps them become crisp all the way to the edges.
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Ingredients (1 serving)
- Corn — 100 g
- Onion — 40 g
- Flour — 35 g
- Water — 45 ml
- Cooking oil — 1 Tbsp
- Salt — 1 pinch