Kimchi pancakes
These delectably smooth, flavoursome pancakes are delicious with kefir dressing with fresh parsley and coriander
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
10
MINUTES
Ingredients
300g kimchi and 100ml juice
180g plain flour
2 eggs, lightly beaten
small bunch of fresh coriander, finely chopped
2 spring onions, finely sliced
2 tsp light soy sauce
For the kefir dressing:
½ garlic clove, crushed
sprig of parsley, finely chopped
sprig of coriander, finely chopped
zest of 1 lime
100ml milk kefir
pinch of cayenne pepper or chilli powder
Method
Chop the kimchi if there are large pieces of cabbage.
Mix all of the ingredients together in a bowl. Allow to rest for 10 minutes then season with salt and pepper.
Heat some oil in a pan until hot. Using a large spoon scoop some of the pancake batter onto the pan.
Allow to cook until golden then turn the pancake over to cook on the other side.
Repeat with the rest of the batter, keeping the pancakes warm in a low oven and covered with a plate.
To make the dressing whisk the ingredients together and season to taste.
