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
- 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.
- 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.
- 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.
- 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.
- 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