Colorful Corn and Vegetable Pancakes
Make Chewy Corn and Vegetable Pancakes & Donggeurangttaeng with leftover vegetables (Great for kids’ snacks and lunch boxes!)
I made these corn and vegetable pancakes, also known as donggeurangttaeng, using leftover vegetables from my fridge. They’re a crowd-pleasing side dish and perfect for lunch boxes. Highly recommended for kids’ snacks too! They’re packed with texture and savory flavor.
Main Ingredients- 1 green bell pepper
- 1/2 red bell pepper
- 1 handful enoki mushrooms
- 1/4 onion
- 1 large can sweet corn
- 3 Tbsp pancake mix
- 3 eggs
- 1/3 Tbsp salt
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare the Ingredients: Start by cleaning and preparing all the ingredients for your delicious corn and vegetable pancakes.
Step 2
Prep the Vegetables and Corn: Drain the canned corn thoroughly using a sieve. Finely dice the green bell pepper, red bell pepper, enoki mushrooms, and onion to a size similar to the corn kernels for a pleasant texture.
Step 3
Mix the Batter: In a large bowl, combine the diced vegetables, drained corn, pancake mix, eggs, salt, and pepper. Mix well until everything is evenly incorporated. Gently mix to avoid mashing the corn kernels.
Step 4
Seasoning Tip: Since these are often enjoyed with ketchup, it’s best to season the batter lightly. This allows the natural flavors of the ingredients to shine through for a mild taste.
Step 5
Cook the Pancakes: Heat a generous amount of cooking oil in a pan over medium heat. Spoon dollops of the batter onto the hot pan, forming them into small, round shapes like donggeurangttaeng.
Step 6
Grill to Perfection: Cook each side until golden brown and crispy, about 2-3 minutes per side. The pancakes are done when the center feels firm when gently pressed.
Step 7
Serve and Enjoy: Arrange the beautifully cooked corn and vegetable pancakes on a plate. Serve with your favorite ketchup for a delightful sweet and tangy contrast. Your simple yet nutritious corn and vegetable pancakes are ready to be enjoyed!
