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?
These 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!
