Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups water
- 2 cups chopped baek-kimchi (white kimchi)
- 1/2 cup chopped scallions
- 1/4 cup vegetable oil
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon black pepper
- 2 eggs
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine flour, salt, sugar, baking powder, and black pepper. Whisk until well combined.
2. Add water and eggs to the bowl and whisk until smooth.
3. Add chopped baek-kimchi and scallions to the batter and mix well.
4. Heat a non-stick skillet or griddle over medium-high heat and add vegetable oil.
5. Using a ladle, pour batter onto the skillet to form pancakes. Cook for 2-3 minutes on each side or until golden brown.
6. Repeat until all the batter is used up.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 180
Total fat: 8g
Saturated fat: 1g
Cholesterol: 50mg
Sodium: 600mg
Total carbohydrates: 22g
Dietary fiber: 1g
Total sugars: 2g
Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour for a gluten-free version.
- Baek-kimchi can be substituted with regular kimchi or any other pickled vegetable.
- Scallions can be substituted with chopped onions or any other fresh herbs.
Variations:
- Add shredded carrots or zucchini to the batter for extra flavor and nutrition.
- Use different dipping sauces such as soy sauce, sweet chili sauce, or sesame oil.
- Make mini pancakes and serve as appetizers or finger food.
Tips and tricks:
- Make sure the skillet or griddle is hot before adding the batter to prevent sticking.
- Use a ladle to pour the batter onto the skillet for even-sized pancakes.
- Flip the pancakes only once to prevent them from falling apart.
- Serve immediately to ensure the pancakes are crispy.
Storage instructions:
Baek-kimchi pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pancakes on a platter with a dipping sauce in the center. Garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or chopped cilantro.
Pairings:
Baek-kimchi pancakes pair well with a hot bowl of soup or a side salad.
Suggested side dishes:
Miso soup, cucumber salad, or steamed rice.
Troubleshooting advice:
- If the pancakes are too thick, add more water to the batter.
- If the pancakes are too thin, add more flour to the batter.
- If the pancakes are sticking to the skillet, add more oil to the pan.
Food safety advice:
Make sure the batter is cooked through before serving to prevent foodborne illness.
Food history:
Baek-kimchi is a type of kimchi that is made without chili pepper flakes. It is a popular side dish in Korea and is often used in various recipes.
Flavor profiles:
Baek-kimchi pancakes are savory, tangy, and slightly spicy.
Serving suggestions:
Serve baek-kimchi pancakes as a main dish or as a side dish to a Korean meal.
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Region: Korean