Enjoy Korean-style fermented cabbage (kimchi) in this tasty pancake. Make small pancakes or large pancakes, slice into wedges and serve with thick  soy sauce. This recipe can also be used with sauerkraut, leftover vegetables and even a handful of cooked chicken (or other protein).
Ingredients for   KIMCHI PANCAKES
Yield: around 4 large (pan-size) pancakes
Plain Flour
2 1/2 cups
Salt, Finely Ground
1/2 teaspoon
2 1/2 cups
2 cups
Kimchi Juice
1 tablespoon
Ice Cubes
Fresh Chilli (Optional)
1 (de-seeded, sliced or minced)
Plus ghee or high-smoking point oil for cooking and thick soy sauce for serving.

1.  Sift flour and salt into a large bowl.

2.  Add water and egg. Whisk well.
3.  Add kimchi, kimchi juice, ice cubes and chilli (if adding).
4.  Stir until combined.
The ice keeps the mixture cold so the pancakes will be crunchy.
5.  Heat a large, oiled pan over medium heat until hot.
6.  Pour spoonfuls of batter onto the greased pan for small pancakes or pour approximately a quarter of the mixture to make one large p
an-sized pancake. 
7.  Cook over medium to low heat until base is crunchy, and the pancake is almost cooked through all the way. Flip and cook for another 30 seconds or so, until the second side is cooked.
Place cooked pancake onto paper towel (on a plate). Repeat with remaining mixture.
8.  Serve hot -
whole or cut into wedges – with soy sauce on the side.
9.  Store pancakes in an airtight container in the refrigerator for up to 2 days or freeze for
up to 3 months (separate portions in the freezer with baking paper).





Author: Megan Radaich        
Image Credit: Megan Radaich          
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