Making Cheese Corn Pancake - Snacks, Beer Snacks
I made jeon with canned sweet corn. I sprinkled a lot of mozzarella cheese, and the cheese stretched out and it's savory and delicious. If you sprinkle condensed milk, sweet, salty, and savory cheese corn pancakes are popular not only for children's snacks but also for fathers' drinks.
2 serving
Within 30 minutes
하이디랑
Ingredients
  • canned corn
    180g
  • Frying flour
    4TS
  • potato starch
    1TS
  • Water
    50ml
  • mozzarella cheese
    100g
  • Butter
    1TS
  • condensed milk
    1TS
  • parsley powder
    suitably
Cooking Steps
STEP 1/10
I prepared canned corn by rinsing it under running water on a strainer tray.
STEP 2/10
Put corn, 4 tablespoons of frying powder, and 1 tablespoon of starch in a bowl, pour 50ml of water, and mix well.
STEP 3/10
Melt a tablespoon of butter in a frying pan over medium-low heat.
STEP 4/10
Add dough and spread widely.
STEP 5/10
When the dough surface is fluffy and the edges are golden, it's time to flip.
STEP 6/10
Flip it over.
STEP 7/10
Please sprinkle a lot of mozzarella cheese.
STEP 8/10
Cover and bake over low heat for about 2 minutes, and the bottom of the corn pancake will be golden and the cheese will melt well.
STEP 9/10
It's done.
STEP 10/10
Fold it in half, put it on a plate, sprinkle condensed milk, and sprinkle parsley on it and enjoy it!
Corn pancakes taste better when grilled over medium-low heat on butter.
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