Kimchi Pancakes

Processing: Cook 1-2 minutes
Storage: Refrigerator 1-2 days
Yield: 4 x large pancakes
Enjoy kimchi (Korean fermented cabbage dish) in this tasty pancake. Make mini pancakes or slice into wedges and serve with soy sauce.
2 ½ cups plain flour, sifted
2 ½ cups water
½ teaspoon salt
1 egg, beaten
2 cups
1 tablespoon kimchi juice
6 ice cubes
Fresh chilli, sliced (optional)
Ghee or vegetable oil (you will need a high-smoking point oil for frying)
Soy sauce, for dipping
Make pancake mix.
Sift flour into a large bowl, add water and salt and whisk well. Add egg, kimchi, kimchi juice, ice cubes and chilli (if using) and stir to combine. The ice keeps the mixture cold so the pancakes will be crunchy.

Make pancakes.
Add oil to pan, heat until hot enough then add pancake mixture to cover pan base – you will get four large (dinner plate size) pancakes per batch. Heat on medium to high for a minute, then reduce to low-medium and cook until base is crunchy and pancake is almost cooked. Flip and heat for 30 seconds or until second side is cooked. Place onto paper towel on a plate. Repeat with remaining mixture.

Serve pancakes.
Serve pancakes hot – either whole or cut into wedges – with soy sauce on the side.

Try using your favourite fermented cabbage dish i.e. sauerkraut and add finely shredded chicken if you like.


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