Kimchi Pancakes
Kimchi pancakes are a delightful fusion of crispy texture and savory flavors, making them an irresistible treat any time of day. With a perfect blend of well-fermented kimchi, fresh scallions, and a simple batter, these pancakes promise to satisfy your cravings. Whether enjoyed at brunch or as a snack, every bite delivers a satisfying crunch and bursts with umami goodness. Quick to prepare and endlessly adaptable, they are sure to become a staple in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings (4 pancakes) 1x
- Category: Snack
- Method: Frying
- Cuisine: Korean
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 1 cup chopped Korean kimchi
- ¼ cup chopped scallions
- 2 large eggs
- 2 tablespoons vegetable oil (for frying)
- Soy sauce and Sriracha (optional) for dipping
Instructions
- Gather all ingredients on the counter for easy access.
- In a mixing bowl, combine flour and water until smooth to form the batter.
- Fold in chopped kimchi and scallions until evenly mixed.
- Add eggs and stir until well combined.
- Heat a skillet over medium-high heat with vegetable oil until shimmering.
- Pour about ½ cup of batter onto the skillet for each pancake, cooking until golden brown (3-4 minutes per side).
- Serve hot with soy sauce or Sriracha for dipping.
Nutrition
- Serving Size: 1 pancake (90g)
- Calories: 160
- Sugar: 1g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: - For added flavor, consider mixing in shredded carrots or proteins like tofu or shrimp. - To make gluten-free pancakes, substitute all-purpose flour with a gluten-free blend. - Store leftovers in an airtight container in the refrigerator for up to three days; reheat in a skillet.