Cheesy and Savory Egg Pancake
A New Kind of Jeon: Delicious Egg Pancake with Cheese
Make a flavorful egg pancake using eggs, flour, and various vegetables. This recipe results in a wonderfully savory pancake that’s perfect for a filling meal or snack.
Egg Pancake Ingredients- 3 large eggs
- 50g all-purpose flour
- Canned corn, desired amount (drained)
- A little ham, diced
- A little green onion, chopped
- Shredded mozzarella cheese, desired amount
- 2 slices processed cheese (optional)
- A pinch of parsley (for garnish)
- Water
- Cooking oil
Cooking Instructions
Step 1
Crack 3 large eggs into a bowl and whisk them well until smooth. Add 50g of flour and mix until no lumps remain, creating a pancake batter.
Step 2
If the batter is too thick, gradually add water while stirring until it reaches a pourable consistency, suitable for making thin pancakes.
Step 3
Now, add the ingredients for flavor and texture to the batter. Mix in the drained canned corn, diced ham, and chopped green onions. Stir everything thoroughly to ensure the ingredients are evenly distributed throughout the batter. This step enhances the texture and taste of your pancake.
Step 4
Heat a frying pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, pour half of the prepared batter into the pan and spread it out thinly into a round shape.
Step 5
Sprinkle your desired amount of shredded mozzarella cheese over the batter. If using processed cheese, you can cut it into small pieces or fold the slices and place them on top. (The cheese is optional and can be adjusted to your preference.)
Step 6
Carefully pour the remaining batter over the cheese to cover it completely. Reduce the heat to low and cook gently, ensuring the bottom doesn’t burn.
Step 7
When the bottom of the pancake is golden brown and the top batter appears to have lost its wetness, it’s time to prepare for flipping. Check that the surface of the pancake is mostly cooked.
Step 8
If you find it difficult to flip the pancake with a spatula or are worried about it breaking, you can place a plate larger than the pan over the pancake, carefully invert the pan and pancake onto the plate, then slide the pancake back into the pan to cook the other side. This method ensures a neat flip.
Step 9
After flipping, continue to cook slowly over low heat. It’s important to allow enough time for the other side to become golden and crispy.
Step 10
To check if the pancake is fully cooked, insert a chopstick into the center. If no batter sticks to the chopstick, it means the pancake is cooked through. If batter does stick, continue cooking for a little longer.
Step 11
Transfer the well-cooked egg pancake to a serving plate. Cut it into your desired shapes and finish by sprinkling a little parsley over the top for a visually appealing presentation. Enjoy your homemade ‘Egg Pancake’!
