We’ve had a huge jar of kimchi in our fridge for way too long. Yesterday I got tired of looking at it. I wondered just how long it we could keep it before it was too funky to eat. Is that even possible with kimchi?
I decided to try kimchi pancakes. Pros: uses a lot of kimchi, simple ingredients, yummy, quick and easy. Cons: none!
Now that I know how easy and delicious these are I will make them often.
For this recipe you’ll need:
- 2 cups chopped kimchi
- 1/4 cup kimchi liquid
- 1/4 cup finely diced onion
- 1 cup flour
- 1 teaspoon salt (taste before adding! if your kimchi is salty you may not need extra salt)
- ~1/2 cup water
This recipe makes 8 small pancakes. In my house that’s enough for 2 people to spoil their dinner by eating too many pancakes.
Mix together all ingredient except the water. Slowly add water and stir until the mixture just comes together as a thick batter. You may not need all of the water. The mixture should be just thin enough to spread in a frying pan but not as runny as pancake batter.
You can make the batter a few hours ahead and store it in the fridge. Wrap your bowl tightly so your fridge doesn’t smell like kimchi.
Heat a tablespoon of oil in a large non-stick frying pan. Make small pancakes in the pan using about 1/3 cup of batter for each. Cook over medium heat for 3-5 minutes until the botttom side starts to brown, then flip over and cook the other side until just brown. Repeat with the remaining batter. Kimchi pancakes take longer to brown than traditional pancakes so be patient.
These pancakes are best served warm right out of the pan.
Variations: you can hide all sorts of leftover vegetables and herbs in your pancakes. Add up to 1/2 cup of finely chopped leftovers before adding the water. I’ve tried parsley, cilantro, cooked greens, grated carrots, and cooked potatoes.