Crown Daisy and Fish Cake Pancake recipe - ingredients, nutrition and when to eat it
A savory Korean pancake made by mixing fragrant crown daisy and salty fish cakes into pancake mix, then pan-frying until golden.
A savory Korean pancake made by mixing fragrant crown daisy and salty fish cakes into pancake mix, then pan-frying until golden. Crisp at the edges and tender inside, it’s good as a snack or alongside a meal.
Street food · 20 minutes to cook
Nutrition (per 214g serving): 445 kcal · protein 12g · carbohydrate 56.8g · fat 18.8g · sodium 877.4mg
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: Spread the batter thinly for crispier edges.
Tips: Fish cakes are already seasoned, so taste the pancake before serving it with soy dipping sauce.
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Ingredients (1 serving)
- Crown daisy — 40 g
- Fish cake — 60 g
- Korean pancake mix — 50 g
- Water — 50 ml
- Cooking oil — 1 Tbsp