This crispy mussel pancake is easy to make at home with just a few simple ingredients.

Adapted from Matt Matt's recipe. Cook one pancake at a time in a skillet, using about 1 ladle of batter per pancake. Add your choice of seafood. This batter will be crispy around the edges and soft and chewy (similar to 'oyster omelet') in the center. For extra crispiness, use less batter.

A type of pancake that is fluffy, textured, and has a slightly tangy flavor.One of the favorite pancake varieties in our family.#pancakeday

I had some pieces of individually wrapped Kiri cheese left, so I used them. To save electricity, I didn't want to spend 40-50 minutes on baking in the oven. So I tried my previous microwave recipe without fresh cream.See the'Microwave Time-Saver NY Cheesecake' for photos of the steps. This recipe is even easier as this uses pancake mix.When you place the mixture in the mold, the best way is to pass it through a strainer, but it is also okay to mix well after adding each ingredient. Recipe by Miho07

Okonomomiyaki is one famous Japanese street food, originally from Osaka. People are also called it as Japanese Cabbage Pancake. This meal is very easy to make. What you need is to prepare the ingredients, mix them all into batter and poured onto nonstick pan frying or griddle to cook. Easy isn’t it? Let’s go to the recipe and see how to make it.

Gluten-free scallion pancake is inspired by the Korean seafood pancake. It’s easy to make and only requires 4 ingredients.Scallion or green onion pancake is a Chinese savory often served as breakfast at food stalls in Taiwan. Unlike western pancake, scallion pancake or Chong Yo Bing in Mandarin is traditionally made of dough and folded several times with sliced green onion and oil then pan-fried. The highlight of this slightly salted pancake is its crispy edge with a chewy and flaky texture.For someone who has a gluten allergy like me, a regular version is not an option so I have decided to create something that has the closest taste and texture to my favorite food since I was a child. This recipe was inspired by the Korean seafood pancake, Haemul Pajeon. Since this pancake is made from grounded mung bean and not flour, achieving that chewy and flaky texture can be trickier. The key is to spread out the mung bean paste thinly and add as much sliced green onion as possible. In this recipe, I added a moderate amount of salt. If you prefer it saltier, please sprinkle some more before serving.Video Instruction: youtu.be/JflDzBeQa10

This is one of my favorites and the ingredients are so simple and it’s very easy and fast if you are a busy person.Ps: this recipe contains only 290kcal so it’s suitable for weight loss

Hello everyone! My name is Karen Bunal. Please bare with me as I am new here and still trying to figure out how to use this app properly.In the meantime, allow me to share this Korean pancake recipe I made recently.Living in Korea 🇰🇷 is one of the most beautiful blessings anyone can ever experience. Just like your friend here, 👉 🙋‍♀️ #grateful 💖 So while I'm still here, I want to learn as many delicious dishes as I possibly can. One of them is this Korean pancake. It is one of my favorite Korean foods. I bought the batter at a Korean store that even if I didn't understand what the label said (because it is in Hangul), I still bought it. Cooking and learning different cuisines can be very complicated sometimes but we should be patient, be imaginative, and be more productive if you really want to learn. Since this recipe of mine was successfully done, I am excited to share this with you as well.This is my own version of Korean pancake. I hope you will like it too. Have a great one! It's really good to be here and share my recipes from now on!

This recipe uses pancake mix. I developed it from a really simple chocolate cupcake recipe.When using the frying pan please take note of the frying pan's depth and size so that you can use an appropriate lid. The photo shows a frying pan of the right depth. For 4 muffin cups. Recipe by tama-ma

I have some balance buttermilk and blueberries . I feel like eating homemade self mix pancake... So I made these pancake for our breakfast this morning. It was so nice and fluffy and we forget to take more pictures

You can make these super easily with leftover curry and pancake mix! The outside is crispy, and the inside is filled with melty curry—so delicious! If you have leftover curry, definitely try this the next day.Recipe background:I was wondering what to do with leftover curry. Making doria felt too hot for the weather, and curry udon was also too warm. Then I thought, why not make curry buns? They make a great snack! I used pancake mix to make it super easy. It’s a shortcut, but as long as it tastes good, I’m happy!