A Korean twist on pancakes with cheese makes the perfect Ramadan snack. Crispy, cheesy, sweet, creamy, hot and delicious! Try this easy recipe right away!

​​​
Ingredients

• 500 gr starchy potatoes, about 4 medium potatoes

• 2,5 tbsp castor sugar

• 5 tbsp rice flour

• 90 gr cheddar cheese

• 2 tbsp oil, for frying

Instructions

1. Bring a pan of water to a boil. Meanwhile, peel and dice the potatoes. 

2. When the water boils, add 2 tsp salt and the diced potatoes. Bring to a boil, and boil until the potatoes are soft.

3. You can check this by pricking them with a fork. You should be able to poke into them easily without pushing too hard. This usually takes between 5/10 minutes.

4. Meanwhile, finely grate your block of cheddar.

5. Drain the potatoes when they are soft and put them in a mixing bowl.  Mash the potatoes with a fork, spoon or stick.

6. Add the sugar and mix well. (Sugar creates a nice caramelized layer after frying).

7. Add the rice flour and mix well. (Rice flour provides a crispy crust after frying.)

8. Sprinkle a cutting board and your hands with a little extra flour. Take 1/8th of the dough in your hand and form a ball and press it flat.

9. Add 1/8th cheese in the center and fold the sides around the cheese so that all the cheese is enclosed.

10. Carefully roll it back into a ball and press it flat. Place the pancake on the cutting board and repeat to make 8 pancakes.

11. Heat a pan over medium-high heat. When the pan is hot, add 1 tsp oil. Carefully place pancakes in pan and gently press down.

12. Fry pancakes for about 5 minutes until golden brown. Flip them over and then fry the other side for 5 minutes until golden brown.

13. Heat a pan over medium-high heat. When the pan is hot, add 1 tsp oil. Carefully place pancakes in the pan and gently press down. Fry pancakes for about 5 minutes until golden brown.

14. Flip them over and then fry the other side for 5 minutes until golden brown. Remove the pancakes from the pan and drain on kitchen paper. Repeat for all pancakes. ENJOY!