If you are like me and my many other friends, you can eat breakfast all-day-long. There are just so many happy memories associated with these fluffy cakes. Regardless of savory or sweet, I want to share with you something different today.
Have you tried the Korean version of crispy kimchi pancakes before?
These pancakes are thinner and slightly drier than the regular pancakes – almost like a thinner version of shredded potato pancakes but without the potatoes.If you are like me and my many other friends, you can eat breakfast all-day-long. There are just so many happy memories associated with these fluffy cakes. Regardless of savory or sweet, I want to share with you something different today.
Have you tried the Korean version of crispy kimchi pancakes before?
MY LATEST VIDEOSThese pancakes are thinner and slightly drier than the regular pancakes – almost like a thinner version of shredded potato pancakes but without the potatoes.
- 1/2 cup chopped nappa cabbage kimchi
- 1 bunch chopped scallions
- 2 tbsp kimchi juice
- 2 tbsp Sweet potato (optional)
- 1/2 tsp salt
- 1 egg
- 2 tbsp sweet potato starch flour
- Olive oil or Coconut oil (for frying use)
- 2 tbsp Coconut aminos
- 1 tbsp coconut vinegar (or rice vinegar)
- 1/2 tsp Sesame oil
- 1/2 tsp coconut sugar (or honey)
- 1/2 tsp toasted sesame seeds
Mix the ingredients well. Preheat a skillet. When hot, add olive or coconut oi.
Place small batter circles into the pan (less than 1/4 cup) and use a spatula to spread it thin and press them down to form crisp surface. * small pancakes are easier to flip ** careful not to overcrowd your pan
- Cook for 2 minutes or until crisp on bottom side, flip, and cook another 2 minutes. Flip once more and cook for an additional 20-30 seconds.
Place on a paper towel to drain. Repeat with the remaining batter, adding more oil as needed. Serve with dipping sauce & Enjoy!