Taro Stem Pancakes recipe - ingredients, nutrition and when to eat it
Finely chopped taro stems are mixed into a savory pancake batter and pan-fried until golden.
Finely chopped taro stems are mixed into a savory pancake batter and pan-fried until golden. The stems are tender and mild, while the edges turn crisp, making these pancakes a nice side dish with rice or an easy dinner.
Vegetables · 20 minutes to cook
Nutrition (per 202g serving): 304 kcal · protein 5.4g · carbohydrate 41.7g · fat 12.9g · sodium 356.6mg
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: Squeeze the taro stems well so the batter doesn’t get watery and the edges turn crisp.
Tips: Spread the batter thinly so it cooks evenly all the way through.
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Ingredients (1 serving)
- Blanched taro stems — 80 g
- Korean pancake mix — 50 g
- Water — 60 ml
- Cooking oil — 1 Tbsp