- YIELDS | 4 LARGE OR 8 SMALL PANCAKES
- 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 tablespoons kimchi brine or more to taste
- 4 tablespoons 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 tablespoons sesame seed oil or any neutral oil, divided
- 3 tablespoons unseasoned rice vinegar or distilled white vinegar
- In a small bowl, combine the vinegar and 3 tablespoons soy sauce and set aside.
- Crack 1 egg into a medium bowl. Add kimchi brine, to taste, add 1 tablespoon soy sauce, and 1/4 cup filtered water. Whisk until slightly fluffy.
- Whisk in the flour and add the chopped kimchi, mix well.
- Add the scallions to the mix but save a couple tablespoons for garnish.
- Heat 2 tablespoons 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.
- 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.
- 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.
- Combine 3 tablespoons vinegar and remaining 3 tablespoons soy sauce in a small bowl.
- 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.