Description
This Korean Cheese Pancake recipe features a crispy, golden exterior with a melty, cheesy interior, enhanced with savory scallions and aromatic spices. Perfect as a snack or appetizer, these pancakes are quick to prepare and pan-fried to perfection, delivering a delightful combination of flavors and textures inspired by traditional Korean street food.
Ingredients
Scale
Pancake Batter
- 1 cup all-purpose flour
- 1 cup cold water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
Filling
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped scallions
Cooking
- Vegetable oil for frying
Instructions
- Prepare the batter: In a mixing bowl, whisk together all-purpose flour, cold water, salt, sugar, baking powder, black pepper, garlic powder, onion powder, and paprika until a smooth batter forms without lumps.
- Add cheese and scallions: Gently fold in the shredded mozzarella cheese, shredded cheddar cheese, and chopped scallions until they are evenly distributed throughout the batter.
- Heat the skillet: Place a non-stick skillet over medium heat and add enough vegetable oil to coat the surface, heating until shimmering but not smoking.
- Form the pancakes: Pour a ladleful of batter into the skillet, spreading it gently into a round pancake shape about 1/4 inch thick.
- Cook first side: Allow the pancake to cook undisturbed for 3-4 minutes, or until the bottom is golden brown and crisp.
- Flip the pancake: Carefully flip the pancake using a spatula and cook the other side for another 3-4 minutes until golden brown and cooked through.
- Repeat cooking: Remove the cooked pancake to a paper towel-lined plate to drain excess oil. Add more oil to the skillet as needed and repeat the process with remaining batter.
- Serve hot: Serve the Korean cheese pancakes immediately while hot, accompanied by a dipping sauce of your choice such as soy sauce or a spicy chili paste.
- Enjoy: Savor the crispy, cheesy Korean pancakes fresh from the pan for the best experience.
Notes
- For extra crispiness, use vegetable oil with a high smoke point like canola or peanut oil.
- Feel free to add finely chopped kimchi or other vegetables for additional flavor.
- Adjust seasoning in the batter to taste before cooking.
- The pancakes are best eaten fresh but can be kept warm in a low oven briefly.
- Leftovers can be reheated in a skillet or air fryer to maintain crispness.
