Dishing Up the Dirt

Kimchi & Scallion Pancakes

“Eat food, not too much, mostly plants.” Michael Pollan

I am so excited to share this recipe for Kimchi & Scallion Pancakes from the Pollan Family’s new cookbook Mostly Plants: 101 delicious flexitarian recipes from the Pollan Family.

This recipe was a real treat and a total breeze to whip up. It’s the perfect appetizer with a cold beer or can be a complete meal if you serve it with some steamed rice and veggies. I love how flavorful these little pancakes are and I hope you all enjoy them as much as we did. If you head on over to my Instagram page my publisher (HarperCollins) and I are giving away a copy their book. In order to win please leave a comment on my Instagram page with what vegetable you’re most looking forward to picking up at the farmers market this spring.

Happy cooking everyone!

Kimchi & Scallion Pancakes

Prep Time: 15 minutes    Cook Time: 15 minutes    Serves: 4-6

For the dipping Sauce
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon thinly sliced scallion
For the pancakes
  • 1 cup all purpose flour
  • 1/2 cup rice flour
  • kosher salt
  • 1 large egg, beaten
  • 1 cup cold seltzer water
  • 1/4 cup kimchi liquid (reserved from draining the kimchi)
  • 1 cup kimchi, drained and chopped
  • 4 scallions, minced
  • 1 fresh red chili pepper, minced
  • 3-4 tablespoons canola oil

Preparation

  1. Prepare the dipping sauce by combining all the ingredients and whisking until well incorporated. Set aside.
  2. Preheat the oven to 300F.
  3. In a large bowl whisk together the two flours, salt, egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallions  and red chili pepper and stir.
  4. Heat 1/2 tablespoon of the oil in a large non stick skillet over medium high heat. Once shimmering scoop about 1/2 cup of the batter into the skillet and cook, undisturbed for about 2 minutes. Flip and cook for 2-3 minutes longer. Place the pancake on a baking sheet and keep warm in the oven. Repeat the process with the rest of the batter.
  5. Serve with the dipping sauce and enjoy!

Notes



Leave a Reply

6 thoughts on “Kimchi & Scallion Pancakes

  1. Cecelia Heffron says:

    Hi Andrea, how much kimchi should be mixed into the pancakes? Thank you!

  2. Bea says:

    Yum yum! I will try these with gf flour. The recipe says how much kimchi liquid, but not how much kimchi.

  3. LM says:

    Kimchi isn’t listed in the ingredient list, how much should be added?

  4. Diedre Austin says:

    This will definitely be in my kitchen soon!
    I want to point out how unhealthy canola oil is though and that nonorganic canola is likely a GMO product. Thanks!

    1. Andrea says:

      If you’re uncomfortable with canola oil then you can simply use another oil. I hope you enjoy these pancakes from the Pollan Family’s cookbook.

  5. Lorrie DeKay says:

    Bet this would be good with Blue Bus Krautchi!

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