Mung Bean Sprout Pancake recipe - ingredients, nutrition and when to eat it
Mung Bean Sprout Pancake is a savory pancake made by mixing mung bean sprouts with pancake mix and egg, then frying it into a thin layer.
Mung Bean Sprout Pancake is a savory pancake made by mixing mung bean sprouts with pancake mix and egg, then frying it into a thin layer. It turns golden and crisp on the outside while staying crunchy inside, making it a great simple lunch or side dish for a home-cooked meal.
Vegetables · 15 minutes to cook
Nutrition (per 269g serving): 354.5 kcal · protein 12.5g · carbohydrate 33.4g · fat 18.9g · sodium 358.3mg
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 and evenly in the pan so the edges cook up crisp too.
Tips: Fry the batter right away, before the sprouts release water, to keep the pancake from becoming soggy.
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Ingredients (1 serving)
- Mung bean sprouts — 120 g
- Korean pancake mix — 40 g
- Egg — 1 pc
- Water — 3 Tbsp
- Cooking oil — 1 Tbsp