These Korean-inspired kimchi and pork pancakes are made with a buttermilk batter. For a more traditional pancake, replace the buttermilk with water.
Pancakes
| ½ cup | Flour |
| ½ cup | Rice flour |
| 1 tsp | Baking powder |
| ¼ tsp | Baking soda |
| ½ tsp | Salt |
| ½ tsp | Freshly ground black pepper |
| 1 large | Egg |
| 1 cup | Buttermilk, or replace it with water for a more traditional pancake (Main) |
| 3 Tbsp | Butter, 1 melted to add to batter, remaining 2 Tbsp to cook pancakes |
| 1 cup | Kimchi, chopped (Main) |
| 200 g | Pork mince (Main) |
| 1 | Spring onion, finely sliced |
| 1 small handful | Bean sprouts |
Asian dipping sauce
| 2 Tbsp | Soy sauce |
| 1 Tbsp | Gochujang, buy this Korean chilli bean paste in tubs from Asian food stores (Main) |
| 1 Tbsp | Rice wine vinegar |
| 1 Tbsp | Sesame oil |
| 1 | Lemon, zest and juice |
| 1 Tbsp | Toasted sesame seeds |
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Directions
- Sift flours with baking powder, baking soda and salt.
- Whisk egg with buttermilk or water until smooth. Gradually incorporate the dry ingredients and 1 Tbsp melted butter and beat until smooth.
- Fold chopped kimchi, pork mince, spring onion and bean sprouts into the batter. Rest 10 minutes or chill until you are ready to use.
- To cook, melt 1-2 Tbsp butter in a large frying pan until foaming. Add 1/4 cup spoonfuls of batter and cook until bubbles appear on the surface (approx 3-4 mins). Flip and cook until pancakes are golden on both sides, keeping them warm in the oven in a clean tea towel until ready to serve.
- Serve with an Asian dipping sauce. To make, whisk together soy sauce, gochujang, rice wine vinegar, sesame oil and the lemon zest and juice. Add sesame seeds and chill.
