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A​ ​Different​ ​Kind​ ​of​ ​Pancake

These last few days have certainly reminded us all of the coming Fall and Winter chill! Sweaters, scarves, and unfortunately maybe some sniffles, are on their way. Don’t despair! Now is an excellent time to incorporate spice and bring some heat into your kitchen routine. Enter our Kimchi Pancakes – a different and savory dish that is a breeze to prepare.
This recipe uses prepared kimchi, and our go-to is Sunja’s Medium Spicy Kimchi. Healthy Living carries a wide range of east Asian pantry staples providing the necessary ingredients for many of our favorite recipes, including the Kimchi Pancakes. The friendly folks at Healthy Living will happily point you in the direction of the rice flour and share their recommendation for their favorite dipping sauce. Enjoy!

Kimchi​ ​Pancakes

1 cup kimchi
1⁄4 cup all-purpose flour
1⁄4 cup rice flour
1⁄2 teaspoon kosher salt
1⁄4 cup chopped scallions
Canola oil
Squeeze the kimchi over a bowl to release as much juice as possible. Top up this liquid with juice from the jar to measure about 1⁄2 cup. If you don’t have enough juice, add cold water. Roughly chop the kimchi. Whisk together the kimchi juice, flours, and salt. Let stand a couple of minutes until slightly thickened. Fold in the kimchi and scallions and let stand for a few more minutes until the batter is cohesive. Heat 1 tablespoon oil in a 10 inch skillet over medium-high heat. Dump the batter into the pan and use a spatula to quickly flatten it out into an even, thin round. Cook until the bottom is browned and crispy, 3 to 4 minutes. Flip and cook 2 to 3 minutes longer for the batter to set. Cut into wedges and serve with dipping sauce.