Easy Sweet and Savory Cheesy Stuffed Hotcakes (3 Ways)
I like experimenting, although that means failing more than not. Thankfully, this was one of my better ideas and they came out beautifully. The sweet and savory batter from the gyeran-ppang recipe makes for a wonderful encasement for a gooey and cheesy interior. Instead of eggs, I made 3 types of filling–kimchi and cheese, cheesy corn and scallion, ham and corn and cheese.
Ingredients for Batter (makes 12 in a muffin tin, 4 of each type)
- 1 cup flour
- 1 cup milk
- 2 tablespoons butter, melted
- 4 tablespoons sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- Cooking oil to grease muffin tin
Ingredients for Fillings
- Scallion and Corn: 2 tablespoons sweet corn, 2 tablespoons shredded mozzarella cheese, 2 tablespoon diced scallion, 1 tablespoon mayo, 1/2 teaspoon pepper
- Ham and Corn: 2 tablespoons sweet corn, 2 tablespoons shredded mozzarella cheese, 2 tablespoon diced ham, 1 tablespoons mayo
- Kimchi and Cheese: 3 tablespoons finely diced kimchi, 2 tablespoons shredded mozzarella cheese, 1 tablespoon mayo
1. Preheat oven to 400 degrees Fahrenheit. Prepare fillings in 3 separate containers and put to the side.
2. Mix eggs, milk, sugar, butter, vanilla extract, and baking powder together. Then sift in flour and mix until lumps are gone (do not overmix.)
3. Grease a muffin tin and fill each cup half with batter. Then drop a clump of each filling into the middle. Cover with batter.
4. Bake for 15 minutes or until the top is golden and edges are starting to brown. Careful, filling will be hot and gooey!