Kimchi & Walnut Pancakes

Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 28kcal

Ingredients

  • 150 g plain flour
  • 2 tbsp cornflour
  • 1 tsp baking powder
  • 2 medium egg yolks
  • 2 tbsp oil
  • 300 g kimchi
  • 100 g California Walnuts chopped
  • 4 spring onions sliced, plus extra to serve
  • 2 tbsp light soy sauce
  • 1 tbsp gouchujang chilli paste
  • Salad to serve

Instructions

  • Whisk together the flour, cornflour, baking powder and a pinch of salt. Whisk in the egg yolks, 1 tbsp oil and 150ml water to make a thick smooth batter. Stir in the kimchi, 75g Walnuts and spring onions.
  • Heat ½ the remaining oil in a large frying pan and add half the mixture, spreading out to the edges of the pan, cook for 2-3 minutes until golden and crisp on the base. Flip over and cook for 1-2 minutes. Repeat with the remaining batter to make 2 large pancakes.
  • Mix the soy sauce and gouchujang paste together. Cut the pancakes into wedges, sprinkle with remaining Walnuts and spring onions and serve with a fresh green salad.
  • Cooks tip
  • Cut into small diamond shapes to serve as a snack or a sharing platter.

Nutrition

Serving: 188g | Calories: 28kcal | Carbohydrates: 41g | Protein: 10g | Fat: 28g | Saturated Fat: 3.4g | Fibre: 4.9g | Sugar: 2.9g
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