Kimchi and pork pancakes
( MAKES 12 )
Photo by Tam West
These Korean-inspired kimchi and pork pancakes are made with a buttermilk batter. For a more traditional pancake, replace the buttermilk with water.
|½ cup||Rice flour|
|1 tsp||Baking powder|
|¼ tsp||Baking soda|
|½ tsp||Freshly ground black pepper|
|1 cup||Buttermilk, or replace it with water for a more traditional pancake|
|3 Tbsp||Butter, 1 melted to add to batter, remaining 2 Tbsp to cook pancakes|
|1 cup||Kimchi, chopped|
|200 g||Pork mince|
|1||Spring onion, finely sliced|
|1 small handful||Bean sprouts|
Asian dipping sauce
- Sift flours with baking powder, baking soda and salt.
- Whisk egg with buttermilk or water until smooth. Gradually incorporate the dry ingredients and 1 Tbsp melted butter and beat until smooth.
- Fold chopped kimchi, pork mince, spring onion and bean sprouts into the batter. Rest 10 minutes or chill until you are ready to use.
- To cook, melt 1-2 Tbsp butter in a large frying pan until foaming. Add 1/4 cup spoonfuls of batter and cook until bubbles appear on the surface (approx 3-4 mins). Flip and cook until pancakes are golden on both sides, keeping them warm in the oven in a clean tea towel until ready to serve.
- Serve with an Asian dipping sauce. To make, whisk together soy sauce, gochujang, rice wine vinegar, sesame oil and the lemon zest and juice. Add sesame seeds and chill.