Sweet and savory cheesy stuffed hot cakes (kimchi and cheese, scallion and corn, ham and corn)

Source

lunchesandbentos: The batter recipe is actually from a gyeran-ppang (Korean egg bread) batter but it works wonderfully with these fillings too.
**Ingredients for Batter (makes 12 in a muffin tin, 4 of each type)**
1 cup flour
1 cup milk
2 tablespoons butter, melted
4 tablespoons sugar
2 eggs
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla extract
Cooking oil to grease muffin tin
**Ingredients for Fillings**
Scallion and Corn: 2 tablespoons sweet corn, 2 tablespoons shredded mozzarella cheese, 2 tablespoon diced scallion, 1 tablespoon mayo, 1/2 teaspoon pepper
Ham and Corn: 2 tablespoons sweet corn, 2 tablespoons shredded mozzarella cheese, 2 tablespoon diced ham, 1 tablespoons mayo
Kimchi and Cheese: 3 tablespoons finely diced kimchi, 2 tablespoons shredded mozzarella cheese, 1 tablespoon mayo
1. Preheat oven to 400 degrees Fahrenheit. Prepare fillings in 3 separate containers and put to the side.
2. Mix eggs, milk, sugar, butter, vanilla extract, and baking powder together. Then sift in flour and mix until lumps are gone (do not overmix.)
3. Grease a muffin tin and fill each cup half with batter. Then drop a clump of each filling into the middle. Cover with batter.
4. Bake for 15 minutes or until the top is golden and edges are starting to brown. Careful, filling will be hot and gooey!
*Troubleshoot–If the batter is dense and not fluffy, you either overmixed or your baking powder is old.*