FUNKY & DELICIOUS!
Ingredients
SERVINGS: 1 Large Pancake
If you are a sourdough baker, you can swap 1 cup of sourdough discard for the flour and water in this recipe to make a funky, gut-healthy batter.
- ½ pound kimchi, chopped
- ¼ medium onion, chopped
- 3 scallions, chopped
- 1 garlic clove, minced
- 1 teaspoon sugar
- 2 tablespoons kimchi brine
- ½ cup flour
- ½ cup water
- 2 tablespoons vegetable oil
INSTRUCTIONS
In a large bowl, combine kimchi, veggies, sugar and brine. Add flour and water and stir with a spatula until mixture is the consistency of pancake batter. Heat a 12 inch non-stick skillet over medium-high heat. Add 2 tablespoons oil and swirl to coat pan. Add batter to pan and spread with a spatula until batter reaches the edges. Cook until the bottom is crisp and the edges of the pancake are a deep golden brown, about 3 minutes. Loosen the pancake from the edge of the pan with your spatula and carefully flip pancake. Cook until golden brown, remove from heat and place on a paper towel lined sheet to absorb any excess oil. Serve alongside a miso-ginger dipping sauce.
