KIMCHI PANCAKES
Michele and I recently discovered these incredibly tasty, and visually thrilling, savory pancakes at a local bar. I loved the taste and texture, but what really got my attention were the dancing bonito flakes on top. I found them as mesmerizing as I did delicious. Along with the kimchi, feel free to toss in any leftover meat and vegetables and see what happens. These would also be great topped with spicy mayo and served with eggs or grilled meat.
Provided by Chef John
Categories World Cuisine Recipes Asian Korean
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Drain kimchi thoroughly through a sieve and reserve the juice. Chop kimchi finely.
- Combine egg, 3 tablespoons kimchi juice, water, brown sugar, salt, and sesame oil in a large bowl. Whisk together. Add green onions and kimchi. Stir in flour just until combined.
- Heat oil in a skillet over medium-high heat. Add a few spoonfuls of pancake batter; any size pancake will do. Cook until edges are lightly browned, about 3 minutes. Flip and cook until crispy, 2 to 3 minutes more. Transfer pancake to a serving plate and repeat with remaining batter. Sprinkle bonito flakes on top.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 23.5 g, Cholesterol 46.5 mg, Fat 5.7 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 1.1 g, Sodium 871.1 mg, Sugar 2.7 g
SWEET POTATO OAT PANCAKES
Super healthy and really delicious, Sweet Potato Pancakes will keep the simple carbohydrates out of your breakfast! Make sure you serve the pancakes before you reveal their ingredients. These are such a treat that even kids will eat them! I keep them in my fridge so I only have to go to the effort once a week.
Provided by Kendra M.
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 10
Number Of Ingredients 9
Steps:
- Pierce the sweet potato a few times with a fork. Wrap in a paper towel and cook in the microwave for 5 minutes at full power, or until tender. Cool slightly, and remove the skin with a small knife.
- Meanwhile, process the oats in a blender or food processor until powdery. Transfer the oats to a large bowl. Break the sweet potato into chunks, and place in the food processor. Blend until smooth. Transfer to the bowl with the oats, and stir in the olive oil, molasses, eggs, egg white, vanilla, cinnamon and yogurt. Adjust the thickness to your liking by adding more yogurt if necessary.
- Heat a lightly greased skillet over medium heat. Pour 1/4 cupfuls of batter onto the skillet when hot, and cook until bubbles appear on the surface. Flip, and cook on the other side until browned. Continue with remaining batter.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 24 g, Cholesterol 75.9 mg, Fat 6.2 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 1.4 g, Sodium 77.6 mg, Sugar 5.2 g
KIMCHIJEON (KIMCHI PANCAKES)
Steps:
- Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
- In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
- Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
- Stir in the kimchi, scallions, onion and the optional protein of your choice.
- Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
- Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.
SWEET POTATO AND KIMCHI PANCAKES
In Korean kitchens, spicy kimchi (fermented cabbage) is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.
Provided by Andrea Reusing
Categories Cocktail Party Quick & Easy Dinner Hot Pepper Sweet Potato/Yam Pan-Fry Cabbage Party Potluck Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (small plate) servings
Number Of Ingredients 11
Steps:
- Peel sweet potatoes and julienne using slicer (about 6 cups).
- Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again.
- Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce.
SWEET POTATO AND KIMCHI PANCAKES
In Korean kitchens, spicy kimchi is used in all sorts of things, including savory pancakes. This recipe tempers its garlicky heat with mellow sweet potatoes.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preparation Peel sweet potatoes and julienne using slicer (about 6 cups). Stir potato together with remaining ingredients except oil. Let mixture stand at room temperature until wilted and moist, about 5 minutes, then stir again. Heat 2 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Filling a 1/3-cup measure halfway full with potato mixture for each pancake and working in batches of 5 or 6, tap out into oil, gently flattening pancakes with a spatula to about 1/4 inch thick. Cook until golden brown, 1 1/2 to 2 minutes. Flip, adding a little more oil if necessary, and cook until golden brown, 1 to 2 minutes more. Transfer to paper towels to drain. Add oil to skillet between batches as needed. Serve warm, with dipping sauce. Cooks note:Pancakes can be fried 2 weeks ahead, then cooled and frozen. Reheat unthawed pancakes in a 375°F oven.
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