Easy Korean Egg Bread with Pancake Mix (Gyeran-Ppang)
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Easy Korean Egg Bread with Pancake Mix (Gyeran-Ppang)
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Make Korean egg bread (gyeran-ppang), a favorite street food, with pancake mix and cornmeal. An easy recipe for delicious breakfast or snack!
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Ingredients
- 1 1/2 cups pancake mix
- 1/2 cup fine cornmeal
- 2-3 tbsp sugar
- 1 cup whole milk
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 9 medium eggs divided (Adjust the amount of egg depending on the bakeware you use)
- pinches salt
- 1/2 cup shredded cheddar cheese or other meltable cheese
- 2 tsp dried parsley flakes
Instructions
- Preheat your oven to 375˚F.
- In a large mixing bowl, combine the pancake mix, cornmeal and sugar. Then, stir in milk, melted butter, an egg, and vanilla extract until everything is well mixed. The batter should be a bit runny, easy to pour.
- Fill each baking cup or mini loaf pan halfway with the batter. If using a muffin pan, fill each cavity one-third full. Place one egg in each cup or muffin cavity, making sure it doesn't overflow. Sprinkle a tiny pinch of salt on top of each egg.
- Gently pierce each egg yolk with a toothpick to prevent it from exploding during baking. Sprinkle cheese and dried parsley flakes, or any topping of your choice, over the eggs.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the bread comes out clean. Let them cool a bit before enjoying them warm.
Notes
- If you use a muffin tray, choose small to medium eggs due to the smaller cavity size. You'll need more than 12 eggs to evenly distribute the pancake batter. This recipe fills 8 baking cups, over 12 muffin cups, or 5-6 mini loaf pans. Adjust the number of eggs based on the bakeware you use.
Nutrition Information
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Calories
253kcal
(13%)
Carbohydrates
21g
(7%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
220mg
(73%)
Sodium
252mg
(11%)
Potassium
202mg
(6%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
536IU
(11%)
Vitamin C
0.2mg
(0%)
Calcium
169mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 220mg | 73% |
| Sodium | 252mg | 11% |
| Potassium | 202mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 536IU | 11% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 169mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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