Hey there, fellow food adventurers! Get ready to embark on a culinary journey that's equal parts exciting and delicious. I'm talking about Vegan Kimchi Pancakes, people! Yes, you heard that right. These aren't your grandma's fluffy buttermilk stacks (though those are great too!), but a vibrant, savory twist that'll have your taste buds doing a happy dance.
My Kimchi Confession
So, a while back, I decided to get all experimental and make my own kimchi. It was a blast! ... until I realised I'd gone a little overboard with the garlic. Let's just say my 'garlic-o-meter' was definitely off that day! My partner, bless him, declared it 'inedible' which left me with a whole jar of very garlicky kimchi. Determined to not let it go to waste, I've been adding it to my lunch bowls for what feels like an eternity. But then, inspiration struck – kimchi pancakes! And let me tell you, it was a game-changer.
Pancake Perfection, Three Ways
Now, being the curious cook I am, I experimented with different flours. Buckwheat, all-purpose, and a gluten-free mix all had their moment in the pan. Honestly, while all-purpose did the job, the buckwheat and GF mix just had that superior texture I was after. Fluffy, slightly chewy, and perfect for soaking up that delicious dipping sauce.
Why You'll Love These Pancakes
These aren't just some random experiment gone right, they are a taste sensation! These little pancakes are packed with flavour and are super easy and quick to whip up. They're not just delicious, they're also packed with goodness. Perfect for a light lunch, a fun dinner, or even a party appetizer that everyone will be talking about. And the best part? They taste amazing hot or cold!
So, are you ready to dive in? Here's what you'll need:
Ingredients:
- 150g / 1 heaped cup Gluten-Free Flour mix (or buckwheat flour)
- 1 tsp Gluten-Free Baking powder
- ½ tsp Gluten-Free Baking soda
- 120ml / ½ cup Plant milk (almond, soy, or water works fine)
- 1 cup Vegan Kimchi, drained and finely chopped (keep the liquid, you might need it!)
- 2 Small Spring Onions, finely sliced
- 3 tbsp Finely Chopped Coriander
- 2 tsp Toasted Sesame Oil
- 2 tsp Tamari (or soy sauce)
- 1-2 tbsp Oil for frying
For the Dipping Sauce:
- 2 tbsp Tamari (or soy sauce)
- 4 tsp Rice Vinegar
- 1 tsp Toasted Sesame Oil
- 1-2 tsp Mirin or Maple Syrup
Instructions:
- In a mixing bowl, combine your flour, baking powder, and baking soda.
- Gradually whisk in your plant milk to avoid lumps. The batter will be thick. Don't worry - the kimchi will add extra liquid.
- Stir in the drained and chopped kimchi, spring onions, coriander, sesame oil, and tamari (or soy sauce).
- Let the batter rest for about 10 minutes. If it's too thick, add a tiny bit of the kimchi liquid. The consistency should be thick but able to slowly slide off a spoon onto the pan without being too runny.
- Heat a non-stick pan on medium heat, making sure not to get it too hot.
- Brush the pan with a little oil and then ladle about 1 tablespoon of batter per pancake.
- Cook for 2-3 minutes on one side, then flip and cook for another 2 minutes, or until golden brown and cooked through.
- While frying the pancakes, whisk the dipping sauce ingredients together and set aside.
- Keep the cooked pancakes warm in a low oven while you make the rest. Serve warm with the delicious dipping sauce!
Notes & Tips
- Don't drain your kimchi too much, a little of the brine actually helps them rise! (It's the acidity that reacts with the baking soda).
- Feel free to experiment with the dipping sauce. Add a dash of chili oil for an extra kick if you are brave!
There you have it – a delicious and simple way to add a bit of excitement to your meal times. So, go on, give these kimchi pancakes a try. And don't forget to share your results, we love to see your culinary creations! Happy cooking!
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