Kimchi Pancake
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- 250 g kimchi
- 50 g kimchi juice
- 50 g brown onion (finely diced)
- 1 large spring onion
- 1/2 cup white spelt flour
- 3 tbsp potato starch
- 1 tsp honey or maple syrup
- 1 tbsp toasted sesame seeds
- 1 pinch salt
- 1 pinch white pepper
- 2 tbsp cooking oil/fat
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Finely dice the onions and add them to a large bowl. Dice the kimchi and add it to the bowl with the juice, diced spring onion, spelt flour, potato starch, honey, sesame seeds, salt and pepper. Mix well to combine
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Preheat a frying pan over a medium – high heat with one tablespoon of cooking oil/fat. Once hot place in half of the mixture and flatten out thinly with a spoon. Allow to cook for 2.5 minutes on each side until golden and cooked within
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Repeat this process using up all of the batter. You can also make small pancakes too if you wish
* You can sub the kimchi for cabbage for a non-spicy version. In this case I would do 200g cabbage, 50g carrot and one 2 garlic cloves for extra flavour. Prepare and cook as per above.
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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