This recipe comes on the heals of a very successful kimchi recipe yesterday, and I am thrilled. My friend Pamela was super excited to have a kimchi recipe, but she really wanted a kimchi pancake recipe. I told her that I would write one for her for lunch, and I am sure glad I did. These little crispy on the outside, and tender on the inside pancakes are so good. This is a recipe I could eat for breakfast, lunch or dinner. A side of rice and some seared greens and a yummy dipping sauce.....well, its all you need. :) I decided to do a lot of pictures for this recipe, so here we go!
Ingredients: (two 6 inch diameter pancakes)
1/4c unbleached flour
1/4c brown rice flour (I ground mine fresh)
1/4c + 2T water
3/4c kimchi (chopped small)
dash of salt
1/8 tsp. baking powder
In a medium bowl, combine the unbleached flour
The brown rice flour
and the water
Whisk together until very smooth. Add the chopped kimchi and stir well
Add the baking powder, and stir again very well.
Let the mixture sit for about 5 minutes. While it sits, place a small, nonstick pan on the stove, over medium heat. Let it heat up.
Add about 1/2 the mixture to the hot pan and spread out until you have a 6 inch pancake. Now leave it alone. You want it to get deep golden brown. It took about 4-5 minutes on the first side for me. After a few minutes, check and see that the sides are drying up and small bubbles are forming in the middle area.
Very carefully loosen around the edges with a spatula, and turn the pancake. It will need to cook another 3-5 minutes, until deep golden brown.
Check often, they can burn easy if left unattended.
Remove when crispy, and let sit on cutting board for 1 minute. then cut into quarters and place on plate. Repeat with the other half of the batter and then serve. Can be eaten cold or hot. You may want to double the recipe if anyone else wants some.
Easy Dipping sauce
1/4c low sodium soy sauce
1T dark brown sugar
2T rice vinegar
1 tsp. toasted sesame seeds
Mix together until the sugar is dissolved, serve on the side for dipping. :) Enjoy.