On cozy afternoons or rainy days, there’s nothing quite like the comforting aroma of freshly cooked pancakes.

These corn cheese pancakes are a delicious blend of sweetness and savoriness — perfect as a snack for kids or even a light brunch for adults.

You’ll only need a few simple ingredients, and they come together in minutes! 

Sweet and Savory Corn Cheese Pancakes

Ingredients (Serves 2)

  • 200g canned corn (drained)
  • 100g Korean pancake mix (or all-purpose flour with a pinch of salt)
  • 200ml water 
  • 50g mozzarella cheese
  • A bit of cooking oil 
  • A pinch of parsley flakes (optional)
  • Sweetened condensed milk for drizzling (or honey) 


Instructions

1. Make the Batter

In a bowl, mix the pancake mix and water until smooth. The batter should be slightly runny.

Make the Batter

2. Add Corn and Cheese

Add the drained corn and mozzarella cheese to the batter. Stir until evenly combined.


3. Pan-Fry Until Golden

Heat a pan over medium heat and add a bit of oil. Spoon the mixture into the pan and cook until golden brown on one side, then flip carefully to cook the other side.


4. Finish and Serve

Sprinkle with parsley flakes and drizzle a little condensed milk on top. The touch of sweetness complements the cheesy, savory flavor perfectly. 


Tips

  • You can replace condensed milk with honey or maple syrup.
  • For extra chewiness, add more cheese to the batter. 
  • Try shaping them into small, bite-sized pancakes for kids’ lunch boxes.