Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup dongchimi (Korean radish water kimchi)
- 1/2 cup water
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped scallions
- Vegetable oil for frying
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, salt, and black pepper.
2. Add the dongchimi, water, egg, and vegetable oil to the mixing bowl and whisk until the batter is smooth.
3. Fold in the chopped scallions.
4. Heat a non-stick skillet or griddle over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
5. Using a ladle or measuring cup, pour the batter onto the skillet to form pancakes.
6. Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
7. Repeat until all the batter is used up.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 90
Total fat: 3g
Saturated fat: 0.5g
Cholesterol: 25mg
Sodium: 200mg
Total carbohydrates: 13g
Dietary fiber: 1g
Sugar: 0g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with rice flour for a gluten-free option.
- Dongchimi can be substituted with any other type of kimchi or pickled vegetables.
Variations:
- Add shredded carrots or zucchini to the batter for extra flavor and nutrition.
- Top the pancakes with a fried egg and sliced avocado for a hearty breakfast.
- Serve the pancakes with a spicy dipping sauce for a kick of heat.
Tips and tricks:
- Make sure the skillet or griddle is hot before adding the batter to ensure even cooking.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Don't overcrowd the skillet or griddle, as this can cause the pancakes to cook unevenly.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover 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 bowl of dipping sauce in the center.
Garnishes:
Garnish the pancakes with a sprinkle of sesame seeds or chopped cilantro.
Pairings:
Pair the pancakes with a cup of hot tea or coffee for a cozy breakfast.
Suggested side dishes:
Serve the pancakes with a side of fresh fruit or a small salad for a balanced meal.
Troubleshooting advice:
- If the pancakes are sticking to the skillet or griddle, add more oil to the pan.
- If the pancakes are not cooking through, reduce the heat and cook them for a longer time.
Food safety advice:
- Make sure to cook the pancakes until they are golden brown and cooked through to avoid any foodborne illnesses.
- Store leftover pancakes in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Dongchimi is a traditional Korean radish water kimchi that is made by fermenting radish in a mixture of water, salt, and other seasonings. It is a popular side dish in Korean cuisine and is often used as a base for soups and stews.
Flavor profiles:
Dongchimi pancakes have a savory and slightly tangy flavor from the dongchimi and scallions.
Serving suggestions:
Serve the pancakes as a snack or appetizer, or as a main course with a side dish.
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Region: Korean