Corn, Shrimp and Vegetable Pancakes are delicious savory pancakes inspired by Korean cuisine that combine sweet corn kernels, succulent shrimp, and fresh vegetables in a crispy, golden batter. These hearty pancakes feature a perfect balance of textures and flavors, with tender shrimp, sweet corn, crunchy vegetables, and aromatic seasonings all bound together in a light, crispy pancake that is golden brown on the outside and tender on the inside. Each bite delivers a satisfying combination of seafood sweetness, vegetable freshness, and the comforting texture of a well-made pancake. Perfect as an appetizer, light lunch, or dinner accompaniment, these pancakes offer a unique twist on traditional pancakes while providing a complete, nutritious meal in every bite.
Serves: 4 people (makes 8 pancakes)
Total Cooking Time: 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Nutritional Information per Serving (2 pancakes):
- Calories: 285
- Protein: 22g
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 4g
- Sugar: 6g
- Sodium: 685mg
- Iron: 2.1mg
- Vitamin C: 35mg
- Vitamin A: 185mg
- Omega-3: 125mg
- Folate: 45mg
What You Will Need
For the Pancake Batter:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg, beaten
- 1 cup cold water
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Filling:
- 1 pound medium shrimp, peeled and deveined
- 1.5 cups fresh corn kernels (about 2 ears)
- 1 red bell pepper, julienned
- 1 cup bean sprouts
- 4 green onions, chopped
- 1 small zucchini, julienned
- 2 cloves garlic, minced
For Seasoning:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ginger, minced
- 1 tablespoon rice wine or dry sherry
For Cooking:
- 4 tablespoons vegetable oil for frying
For Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 green onion, minced
- 1/2 teaspoon red pepper flakes
Preparing the Shrimp
Peel and devein the shrimp, then pat them completely dry with paper towels. Cut each shrimp into 2-3 pieces so they distribute evenly throughout the pancakes and cook quickly. Season the shrimp pieces with salt, black pepper, minced ginger, and rice wine. Let them marinate for 10 minutes while you prepare the other ingredients.
Preparing Fresh Vegetables
Remove corn kernels from fresh ears using a sharp knife, cutting close to the cob to get whole kernels. Julienne the red bell pepper and zucchini into thin, matchstick-sized strips about 2 inches long. Rinse the bean sprouts in cold water and drain thoroughly. Chop the green onions, separating the white and green parts.
Making the Pancake Batter
In a large mixing bowl, whisk together the flour and cornstarch until well combined. In a separate bowl, beat the egg and mix with cold water, salt, white pepper, soy sauce, and sesame oil. Gradually pour the wet ingredients into the flour mixture, whisking constantly to prevent lumps. The batter should be smooth and slightly thick.
Combining All Ingredients
Add the marinated shrimp, corn kernels, julienned vegetables, bean sprouts, chopped green onions, and minced garlic to the batter. Mix gently but thoroughly until all ingredients are evenly coated with batter. The mixture should be thick enough to hold together but not so thick that it becomes dough-like.
Testing Batter Consistency
The perfect consistency allows you to scoop up a portion that holds together but spreads slightly when dropped in the pan. If too thick, add water one tablespoon at a time. If too thin, add a little more flour. The batter should coat all the vegetables and shrimp evenly.
Preparing the Dipping Sauce
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves. Stir in the minced green onion and red pepper flakes. Set aside to let the flavors meld while you cook the pancakes. This tangy, slightly spicy sauce complements the pancakes perfectly.
Heating the Pan
Heat a large non-stick or well-seasoned cast iron skillet over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat the bottom evenly. The oil should be hot but not smoking – test with a small drop of batter that should sizzle gently when added.
Forming the First Pancakes
Using a large spoon or ladle, scoop about 1/2 cup of the mixture into the hot pan, spreading it gently with the back of the spoon to form a round pancake about 4-5 inches in diameter. You should be able to fit 2 pancakes in a large pan without overcrowding.
Cooking to Golden Perfection
Cook the pancakes for 3-4 minutes on the first side until the bottom is golden brown and crispy. You should hear gentle sizzling throughout cooking. Carefully flip using a wide spatula and cook for another 3-4 minutes until the second side is golden brown and the shrimp are fully cooked.
Checking for Doneness
The pancakes are ready when both sides are golden brown and crispy, the vegetables are tender, and the shrimp are pink and opaque throughout. The internal temperature should reach 165 degrees for food safety. If the pancakes brown too quickly, reduce heat slightly.
Keeping Warm
Transfer cooked pancakes to a warm oven (200 degrees) on a baking sheet lined with paper towels to keep them crispy while you cook the remaining batches. Add fresh oil to the pan between batches as needed to prevent sticking.
Final Cooking Steps
Repeat the cooking process with the remaining batter, making sure to stir the mixture gently before scooping each new batch to redistribute the ingredients evenly. You should have 8 pancakes total when finished.
Serving Your Pancakes
Arrange the hot pancakes on a serving platter and serve immediately while crispy and warm. Provide the dipping sauce in small individual bowls or one larger bowl for sharing. These pancakes are best enjoyed fresh and hot from the pan.
Presentation and Garnish
Cut each pancake into wedges for easier sharing, or serve whole with chopsticks or forks. Garnish the platter with extra chopped green onions, sesame seeds, or thin slices of fresh chili for color and additional flavor. The golden color should be vibrant and appealing.
Perfect Meal Pairings
These pancakes work wonderfully as an appetizer before Korean or Asian main dishes, or serve them as a light lunch with a fresh salad and steamed rice. They also make an excellent brunch dish alongside other Korean banchan (side dishes) or international breakfast items.
Storage and Reheating
Store leftover pancakes in the refrigerator for up to 2 days, wrapped in paper towels to absorb moisture. Reheat in a toaster oven or regular oven at 350 degrees for 5-8 minutes to restore crispiness. Avoid microwaving, as this will make them soggy.
Make-Ahead Tips
You can prepare all the vegetables and shrimp up to 4 hours ahead, storing them separately in the refrigerator. Mix the batter just before cooking for the best texture. The dipping sauce can be made up to 2 days ahead and stored covered in the refrigerator.
Variations to Try
Substitute the shrimp with crab meat, scallops, or cooked chicken for different protein options. Add kimchi for a spicy Korean twist, or include mushrooms and carrots for extra vegetables. For a vegetarian version, omit the shrimp and add more vegetables or tofu.
Troubleshooting Common Issues
If pancakes fall apart while flipping, the batter may be too thin or the pan not hot enough. If they cook too fast on the outside but remain raw inside, reduce heat and cook longer. If vegetables release too much water, pat them dry before adding to batter.
Tips for Perfect Results
Use fresh shrimp for the best flavor and texture. Do not overmix the batter once ingredients are combined. Keep the oil temperature consistent for even browning. Serve immediately while crispy for the best eating experience. Have all ingredients prepped before you start cooking, as the process moves quickly once begun.
