recipe

Omelette Pancake (Korean Street Food-Style Toast)

Difficulty: ★★★☆☆

Omelette Pancake (Korean Street Food-Style Toast)

We made chewy pancakes in a Korean street food-style toast by cooking an omelette simultaneously with the sweet pancakes and then sandwiching them together!

Ingredients

Mixed flours M16 (white taiyaki mix by The Torigoe Co., Ltd.): 400g
Cake flour Violet (NISSHIN SEIFUN): 40g
Baking powder: 12g
Trehalose: 100g
Egg white: 280g
Glycerin: 72g
Water: 108g
Cooking oil: 100g

How to make the batter

Start by mixing M16, cake flour, baking powder, and trehalose.

Trehalose helps prevent browning and reduces sweetness.

Add egg whites and mix. Lightly mix water and glycerin beforehand and add to the mixture.

Using only egg whites will give the batter a beautiful white color.

Incorporate the cooking oil, stirring until smooth.

Allow the batter to rest for 30 minutes.

The desired viscosity should be around 48 dPa/s. If the batter is too thick, adjust the consistency by adding water. For this batch, no water was added, and the viscosity was 45 dPa/s.

*For instructions on how to prepare the eggs, please refer to the Korean Street Food-Style Toast recipe.

Korean Street Food-Style Toast recipe

How to cook the batter

Set the Compact Pancake Cooker to 170°C. While the eggs are cooking, prepare the batter in two batches, four pieces at a time. One cycle will complete four sets.
Spread butter on the copper cooking surface and pour the omelette mixture into the egg ring.

First, we spread butter on the copper cooking surface. We used a block of butter for an authentic street food style.

Place the egg ring on the copper surface and pour in the omelette mixture (refer to the Korean Street Food-Style Toast recipe).

Pour the batter next to the egg ring and place the ham on top of the eggs.

Pour four batches of batter in the empty space next to the egg ring.

Place the ham on top of the omelette inside the egg ring.

After 1 minute and 30 seconds, flip the pancakes, cook the other side, and remove them. Spread more butter on the copper cooking surface and pour another four batches of batter.

Flip the pancakes after 20 seconds on the other side, and then remove them. (Total cooking time: 2 minutes)

Next, spread butter on the copper cooking surface and pour four batches of batter.

Place ketchup, sugar, and cheese on the pancakes you set aside. Flip the four batches of batter and cook the other side.

Place ketchup, sugar, and cheese on the pancakes set aside.

Flip the pancakes and cook the other side.

Divide the flipped egg into four equal parts. Place each egg portion on top of a pancake, then top each with another cooked pancake to make a sandwich.

When the egg is cooked, flip it over, divide it into four equal parts, and place each portion on a pancake set aside (topped with ketchup and cheese).

Finally, place another cooked pancake on top of each to finish. The total cooking time was 4 minutes and 10 seconds.

Finished Examples

The soft pancakes pair well with the eggs!

Top the tray with vegetables for a stylish takeout look.

Last time, we made Korean street food-style toast using bread, but this time we tried using pancakes. The pancakes were soft and had a texture similar to okonomiyaki, and they were very delicious! Please try making these street-style soft pancakes!