Rice Syrup Pancakes recipe - ingredients, nutrition and when to eat it
These golden pancakes are served with Korean rice syrup for a sweet brunch. Fluffy batter goes well with rich butter and nuts, making them a nice choice for a…
These golden pancakes are served with Korean rice syrup for a sweet brunch. Fluffy batter goes well with rich butter and nuts, making them a nice choice for a relaxed morning or an afternoon snack.
Snacks & desserts · 20 minutes to cook
Nutrition (per 230g serving): 595 kcal · protein 16.8g · carbohydrate 97.5g · fat 16.2g · sodium 778.5mg
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: If the pan is too hot, the outside will brown too quickly, so keep the heat low.
Tips: Drizzle on the rice syrup just before serving to keep the pancakes fluffy longer.
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Ingredients (1 serving)
- Pancake Mix — 100 g
- Milk — 70 ml
- Egg — 0.5 pc
- Butter — 5 g
- Rice syrup — 1 Tbsp
- Walnuts — 1 Tbsp