Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 1/2 cup milk
- 1/2 cup kimchi, chopped
- 2 tablespoons 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. Add eggs and milk to the bowl and whisk until smooth.
3. Add chopped kimchi to the batter and mix well.
4. Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
5. Pour 1/4 cup of the batter into the skillet and cook until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancake and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter, adding more oil to the skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 4 pancakes
Nutritional information:
Calories per serving: 235
Fat: 10g
Carbohydrates: 28g
Protein: 8g
Sodium: 560mg
Sugar: 3g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Soy milk or almond milk can be used instead of regular milk for a dairy-free version.
- Any type of chopped vegetables or meat can be substituted for kimchi.
Variations:
- Add chopped scallions or cilantro to the batter for extra flavor.
- Top the pancakes with a fried egg for a hearty breakfast.
- Serve with a side of Korean BBQ sauce for dipping.
Tips and tricks:
- Make sure to chop the kimchi into small pieces so it distributes evenly in the batter.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in a low oven until ready to serve.
Storage instructions:
Leftover 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 microwave until warmed through.
Presentation ideas:
Stack the pancakes on a plate and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with a side of Korean BBQ sauce or hot sauce.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the pancakes are sticking to the skillet, add more oil to the pan.
- If the pancakes are not cooking through, lower the heat and cook for a longer time.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked and golden brown.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Kimchi is a traditional Korean side dish made of fermented vegetables, usually cabbage or radish. It is a staple in Korean cuisine and is known for its spicy and tangy flavor.
Flavor profiles:
Spicy, tangy, savory
Serving suggestions:
Serve the pancakes for breakfast, lunch, or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean