Sweet Potato And Kimchi Pancakes Recipes

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KIMCHI PANCAKES



Kimchi Pancakes image

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

1 (12 ounce) jar kimchi
1 large egg
¼ cup water
1 teaspoon brown sugar
½ teaspoon salt
½ teaspoon sesame oil
½ cup thinly sliced green onions
¾ cup all-purpose flour, or as needed
1 tablespoon vegetable oil
4 tablespoons bonito flakes

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



Sweet Potato Oat Pancakes image

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

1 (1 pound) sweet potato
2 cups rolled oats
2 tablespoons olive oil
1 tablespoon dark molasses
4 eggs
1 egg white
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 cup plain yogurt

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)



Kimchijeon (kimchi pancakes) image

This crispy flavor-packed kimchi pancakes are super easy to make with a few basic ingredients as long as you have some well fermented kimchi.

Provided by Hyosun

Categories     Appetizer     Snack

Number Of Ingredients 15

1 cup thinly sliced fully-fermented kimchi
1 to 2 scallions (Two if thin and small)
1/4 medium onion
3 ounces minced pork, canned tuna (without the liquid), or squid cut into small strips - optional
cooking oil with high smoke point for pan frying
1 1/4 cups all-purpose flour or buchimgaru (Korean pancake premix)
2 to 3 tablespoons juice/liquid from kimchi (See note on water below)
1 or 2 teaspoons gochujang (Korean chili pepper paste) or gochugaru - optional
1 lightly beaten egg - optional
1 cup icy cold water
1 tablespoon soy sauce
1 teaspoon vinegar
1 tablespoon water
1/2 teaspoon sugar
pinch of black pepper

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



Sweet Potato and Kimchi Pancakes image

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

1 pound sweet potatoes
1 cup packed kimchi (7 ounces), very thinly sliced
1 1/2 teaspoons finely chopped garlic
1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi)
1 cup thinly sliced scallions (from about 2 bunches)
1 large egg, lightly beaten
1 teaspoon kosher salt
3/4 cup all-purpose flour
About 1/2 cup corn oil or lard
Accompaniment: soy-vinegar dipping sauce
Equipment: an adjustable-blade slicer

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



Sweet Potato and Kimchi Pancakes image

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

1 pound sweet potatoes
1 cup packed kimchi (7 ounces), very thinly sliced
1 1/2 teaspoons finely chopped garlic
1 to 2 tablespoons chopped fresh serrano chiles (including seeds; amount depends on heat of kimchi)
1 cup thinly sliced scallions (from about 2 bunches)
1 large egg, lightly beaten
1 teaspoon kosher salt
3/4 cup all-purpose flour
About 1/2 cup corn oil or lard
Accompaniment: soy-vinegar dipping sauce
Equipment: an adjustable-blade slicer

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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