Onion and Egg Pancake recipe - ingredients, nutrition and when to eat it
This simple Korean pancake combines the sweetness of onion and the savory richness of egg in a light batter, then fries it until golden.
This simple Korean pancake combines the sweetness of onion and the savory richness of egg in a light batter, then fries it until golden. It’s great as a side dish and also works well for a quick, light meal on a busy day.
Side dishes · 15 minutes to cook
Nutrition (per 222g serving): 314 kcal · protein 10.5g · carbohydrate 29.6g · fat 16.8g · sodium 284.5mg
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 onion thinly so it softens quickly as it cooks.
Tips: Spread the batter in a thin layer in the pan for crisp edges.
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Ingredients (1 serving)
- Onion — 0.5 pc
- Egg — 1 pc
- Korean pancake mix — 3 Tbsp
- Water — 2 Tbsp
- Cooking oil — 1 Tbsp