Jordan's Kimchi Pancakes

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Jordan's Kimchi Pancakes

This kimchi pancake recipe comes from our 4 week Nourish & Thrive community class course. Chef Jordan showed the class how to make these simple probiotic-rich kimchi pancakes packed with beneficial bacteria to help balance the microbiome. 

Ingredients

• Kimchi (with juice) – 200 g, chopped

• All-purpose flour or gluten-free flour – 100 g

• Cornstarch – 25 g (1½ tbsp)

• Spring onions – 2, chopped

• Sesame oil – 2 tsp

• Salt – a pinch (optional, depending on kimchi saltiness)

• Oil for frying – 2–3 tbsp

• Water - 100ml

Method

1. In a bowl, mix flour, cornstarch, and water until smooth.

2. Add chopped kimchi (with 2–3 tbsp of kimchi juice) and spring onions. Mix to combine.

3. Heat a non-stick pan over medium heat with 1 tsp oil.

4. Spoon half the batter into the pan, spread into a thin circle. Fry 3–4 minutes until bottom is golden, then flip and cook another 3–4 minutes.

5. Repeat with remaining batter. Drizzle with sesame oil before serving.