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Flavorful Kimchi Pancake Recipe


  • Author: Elizabeth
  • Total Time: 35 minutes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg, lightly beaten
• 2 cups chopped kimchi, drained and squeezed dry
• 2 tablespoons vegetable oil, plus more for cooking


Instructions

  1. Prepare the Batter: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate bowl, combine the milk and egg. Gradually pour the milk mixture into the flour mixture, stirring gently with a spatula until just combined. Avoid overmixing, as this can result in a tough, chewy texture.
  2. Fold in the Kimchi: Gently fold the chopped, drained, and squeezed-dry kimchi into the pancake batter until evenly distributed. Be careful not to overmix, as this can break down the delicate kimchi pieces.
  3. Heat the Pan: Heat a large, non-stick skillet or griddle over medium heat. Add a small amount of vegetable oil and swirl to coat the surface. The oil should be hot but not smoking.
  4. Cook the Pancakes: Scoop heaping tablespoons of the kimchi-batter mixture onto the hot pan, spacing them a few inches apart. Cook for 2-3 minutes per side, or until golden brown and crispy. Adjust the heat as needed to prevent burning. Repeat with the remaining batter, adding more oil to the pan as needed.
  5. Drain and Serve: Transfer the cooked kimchi pancakes to a paper towel-lined plate to drain any excess oil. Serve the pancakes hot, garnished with your desired toppings (such as scallions, sesame seeds, or a drizzle of soy sauce).
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Cuisine: Americans

Keywords: Flavorful Kimchi Pancake Recipe