Kimchi Pancake
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 170
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 27
- Sodium
- 207
- Total: 20 min
- Active: 20 min
Ingredients
1 cup flour
1 cup cold water
1 egg, room temperature
1 teaspoon salt
1/2 cup kimchi, chopped
1/4 cup grapeseed oil
Soy sauce, for dipping
Directions
- In a medium bowl, whisk together the flour, water, egg and salt. Stir in the chopped kimchi. Heat a 9-inch skillet over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the bottom of the pan. Pour half of the batter into the pan to form a pancake. Cook on the first side until golden brown, about 4 minutes. Using a large spatula, flip the pancake and cook on the reverse side until golden brown. Remove to a plate and repeat with the remaining batter. Cut the pancakes into wedges and serve with soy sauce for dipping.