PANCAKE DAY IS HERE! And although we know you can't beat the classic sweet pancakes we all know and love, we had to rustle up something a bit special this year. These Kimchi Korean-inspired pancakes are super tasty, super satisfying, and super easy to make!
SERVINGS COOK TIME 2-3. Prep: 10 mins Cook: 10 mins
75ml SAUCD. Kimchi Ketchup
100ml soy sauce
140g Plain flour
4 spring onions
4 Tbsp. grapeseed or other neutral oil, divided
3 Tbsp. unseasoned rice or distilled white vinegar
1 red chili
1/2 bunch coriander
Crack 1 egg into a medium bowl. Add Kimchi Ketchup, half the soy sauce, and 60-100ml of water (depending on how thick you want the pancakes) and whisk to combine.
Whisk in flour.
Coarsely chop kimchi, add to the bowl, and stir to combine.
Thinly slice 4 spring Onions on a diagonal. Add half to batter; reserve remaining for serving.
Heat 1 Tbsp. oil in a medium nonstick pan over medium-high. Drop a ladle of batter onto opposite sides of the pan (pancakes should be about 4" in diameter, so you’ll probably only be able to cook 2 at a time).
Cook pancakes until golden brown on the first side, 2–3 minutes, then flip and cook until browned on the second side, 2–3 minutes longer. Transfer to a wire rack and let cool. Repeat the process in batches with the remaining batter and oil; you should have 8 pancakes.
For the perfect dipping sauce combine 3 Tbsp. vinegar, the remaining soy sauce, chopped red chili, and some roughly chopped coriander in a small bowl.
Serve pancakes with a scattering of the remaining spring onions and coriander and ENJOY!!