Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup milk
- 1 egg
- 1 cup kimchi, chopped
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced
- 2 tbsp vegetable oil
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, baking powder, salt, and black pepper.
2. In a separate bowl, beat together milk and egg until well combined.
3. Pour the milk mixture into the flour mixture and stir until just combined.
4. Fold in the chopped kimchi, shredded cheddar cheese, and sliced green onions.
5. Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet and flatten it into a pancake shape.
7. Cook for 2-3 minutes on each side or until golden brown.
8. Repeat with the remaining batter, adding more oil to the skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8 pancakes
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 4g
Cholesterol: 40mg
Sodium: 440mg
Total carbohydrates: 16g
Dietary fiber: 1g
Total sugars: 1g
Protein: 7g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or whole wheat flour.
- Cheddar cheese can be substituted with any other type of cheese such as mozzarella or pepper jack.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add sliced mushrooms or bell peppers for a veggie-packed version.
- Make mini pancakes and serve as appetizers with a dollop of sour cream or Greek yogurt.
Tips and tricks:
- Make sure to chop the kimchi into small pieces to ensure even distribution throughout the pancake batter.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Serve the pancakes hot with a drizzle of sriracha or hot sauce for extra heat.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave or on a skillet over medium heat until heated through.
Presentation ideas:
Serve the pancakes on a platter with a sprinkle of sliced green onions and a side of dipping sauce.
Garnishes:
Sliced green onions, sesame seeds, and hot sauce.
Pairings:
Pair with a side of steamed rice or a simple green salad.
Suggested side dishes:
Steamed rice, green salad, or stir-fried vegetables.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour to thicken the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
Kimchi pancakes are a popular Korean street food that originated in the city of Busan.
Flavor profiles:
Savory, tangy, and cheesy.
Serving suggestions:
Serve hot with a side of dipping sauce and a sprinkle of sliced green onions.
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Region: Korean