Monday, September 29, 2014

Kimchi Pancakes

Kimchi Pancake
Adapted from Giada recipe
Makes two pancakes

1            cup flour
1            cup cold water
1            egg replacer (I used EnerG in box)
1            teaspoon salt
1/2         cup Kimchi, chopped
1/4         cup grapeseed oil
              soy sauce for dipping

In a medium bowl, whisk together the flour, water, egg replacer and salt.  Stir in the chopped kimchi.  Heat a 9” 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.

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