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Kimchi Pancake

1 egg

1 1/2 cups Kimchi

1 1/5 cups of flour

1 tsp soy sauce

1 tsp baking powder

1/4 cup water

1 tsp baking soda

1 tsp white vinegar

2 spring onions

1 Tbs of coconut oil or butter

In a bowl, whisk the egg, flour, baking powder, water, soy sauce, vinegar and baking soda.

 

Chop the Kimchi and spring onions, add to the mixture.

Warm the frypan to medium heat and cook the pancakes on both sides in the coconut oil or butter until warmed through.

Serve with a mixture of 1/2 soy sauce and 1/2 rice wine vinegar.