Kimchi Pancakes
These simple and fast pancakes are a great appetizer, especially when serve with this dipping sauce!
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Course: Appetizer
Cuisine: Japanese
Keyword: Dairy Free, fast
Servings: 4
Calories: 274kcal
Author: Chef Bill Collins

Ingredients

  • ½ cup potato starch
  • ½ cup flour
  • teaspoon baking powder
  • 1 tablespoon sugar
  • teaspoon salt (a pinch)
  • 1 cup kimchi (approximately 10 oz. Drained of excess liquid)
  • ¼ cup water
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • 4 tablespoons vegetable oil (such as grapeseed, avocado, or canola)

Instructions

  • In a large bowl, whisk together potato starch, flour, baking powder, sugar, and salt
  • Chop the kimchi into ½-inch pieces. In a separate bowl from the flour mixture, combine the kimchi, water, scallions, sesame oil and fish sauce. Mix this into the flour mixture
  • Place a 10-inch cast-iron pan, or other heavy-duty pan, over a medium heat. When the pan is hot, add 1 tablespoon of oil. Add ¼ of the batter, and spread until it’s approximately 6”- 7” across
  • After about 1 minute, use a thin metal spatula to make sure pancake is not sticking. When the bottom of the pancake is brown, after another 30 to 60 seconds, carefully flip the pancake. Continue cooking for another 60 to 90 seconds, or until the bottom of the pancake is starting to become crispy. Remove the pancake onto a plate
  • Repeat this with the remaining oil and batter. Cut the pancakes into wedges, and serve hot with dipping sauce

Notes

This dipping sauce pairs well with the pancakes
Nutrition Facts
Kimchi Pancakes
Serving Size
 
4 g
Amount per Serving
Calories
274
% Daily Value*
Fat
 
15
g
23
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
4
g
Sodium
 
381
mg
17
%
Potassium
 
265
mg
8
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
Vitamin A
 
27
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
46
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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