Forget about the maple syrup (Or not. Not here to judge. Just let us know how it goes.) we’re going savoury for these bad boys. We’ve written about Korean and Japanese pancakes enough, time to show you how we go about it.
This recipe is simple enough to whip up as a snack, but so satisfying you might just want to make enough to turn it into a full meal.
- ½ C plain flour
- ¼ C corn starch (or rice flour)
- 1 tsp salt
- ½ C water
- ½ C kimchi
- ½ C sliced mushrooms
- 1 chopped spring onion
- In a bowl, mix the flour, starch and salt. Add the water and mix with a wooden spoon.
2. Add the kimchi, mushrooms and spring onion
- Heat up a pan with oil on medium heat.
- Spoon some of the mixture into the pan to your desired sized pancakes. Cook until golden on both sides and pancakes are not squishy when lightly pressing. They won’t quite spring back like a regular pancake due to the lack of raising agent, so if you are unsure you might just have to taste test the first one. Shame!
- 2tbsp soy sauce
- 1 tbsp malt vinegar
- 1 tbsp sweet chilli
- a sprinkle of sesame seeds
Mix all the ingredients in a bowl. feel free to add finely chopped garlic, spring onion, coriander, ginger, chilli... Check the back of the fridge for forgotten inspiration.
- 1 tbsp sesame oil
- 1 tbsp kimchi juice
- 1 tsp mustard
- 2 grated or julienne carrots
- chopped dill
Mix to coat. Serve on the side of with your kimchi pancakes to cut the richness and refresh the palette. Basta!