The present invention relates to a production method of a pancake using the head of codfish which comprises the following steps: passing the head of codfish with low application rate and high nutrition through a grinder for softening freezing and aging the ground head of the codfish dipping the head of the codfish in a dough mixture containing frozen and aged flour, ground potato, ground fresh mussel flesh, and additional ingredients and cooking the head of the codfish into a pancake. The pancake has a chewy and soft texture by the head of the codfish, and excellent flavor by adding various additional ingredients.COPYRIGHT KIPO 2014[Reference numerals] (AA) Step of preparing the head of codfish (BB) Step of producing a dough mixture (CC) Step of making a pancake (DD) Firstly defrosting frozen codfish (EE) Secondly defrosting water of room temperature (FF) Pass the separated head of the codfish through a compactor (GG) Wash the head of the codfish (HH) Freezing and aging after seasoning (II) Mix flour, ground potato, and ground fresh mussel flesh (KK) Adding Sub-ingredients (LL) Freezing and aging본 발명은 대구 머리를 이용한 전의 제조방법에 관한 것으로, 영양성분이 우수함에도 불구하고 활용율이 낮은 대구머리를 다짐기를 통과시켜 부드럽게 하고 냉장숙성시키는 단계를 거치고, 냉장 숙성시킨 밀가루와 갈은 감자, 갈은 생홍합살 및 부재료로 구성된 반죽조성물에 함침시켜 꺼낸 후 전으로 조리하는 것을 특징으로 하며 식감이 쫄깃하면서도 대구머리가 부드럽고 여러 가지 부재료의 첨가로 전의 풍미가 우수한 장점이 있다.
