YIELDS | Makes 4 larger or 8 smaller pancakes SERVINGS
PREP TIME | 10 MINS
COOK TIME | 15 MINS
These pancakes are savory, have a nutty, chewy outside and a tender , bursting with umami flavor on the inside. They are incredibly easy to make and reheat well. Serve alone for breakfast lunch or dinner or serve alongside with an asian inspired soup or salad.
* 1 large egg
* 1-2 Tbsp kimchi brine or more to taste
* 4 Tbsps soy sauce, divided
* 1 cup all-purpose flour, I like Bisquick
* 2 cups kimchi, coarsely chopped
* 4 scallions, trimmed, sliced thin plus extra to use as garnish
* 2 tablespoons cilantro, chopped, as garnish, optional
* 4 Tbsps sesame seed oil or any neutral oil, divided
* 3 Tbsp. unseasoned rice vinegar or distilled white vinegar
1. In a small bowl, combine the vinegar and 3 tablespoons soy sauce and set aside.
2. Crack 1 egg into a medium bowl. Add kimchi brine, to taste, add 1 Tbsp. soy sauce, and ¼ cup filtered water. Whisk until slightly fluffy.
3. Whisk in the flour and add the chopped kimchi, mix well.
4. Add the scallions to the mix but save a couple Tbsps as garnish.
5. Heat 2 Tbsps oil in a large nonstick skillet over medium-high heat and drop about 1/2 cup of the batter into the hot oil. You should be able to fit 2 larger pancakes in the pan.
6. Cook pancakes for 3-4 minutes or until golden brown and then carefully flip and cook for an additional 3-4 minutes until golden brown. Move the pancakes to a plate and cover with a clean towel to keep warm.
7. Add the remainder of the oil to the pan and cook the remaining batter. You should have two more pancakes for a total of 4 nice sized cakes.
8. Combine 3 Tbsp. vinegar and remaining 3 Tbsp. soy sauce in a small bowl.
9. Transfer pancakes to a serving platter and garnish with remaining scallions, cilantro, if using, and drizzle the vinegar, soy sauce mixture evenly over all the pancakes and serve.