Kimchi Pancakes

I've been working on and refining this recipe for a while now.  And I don't mind one bit.  I love the chewy tangy sourdough pancake blended with the spicy crunch of the kimchi.

It's simple, but there are a few important things to focus on.  First, the consistency of the batter, you want it to be thin and easy to spread.  If you are using a nonstick skillet, you must lightly oil it for best results.  The hot oil really impacts the cooking process resulting in nicely browned slightly crisp ridges that swirl around raised areas of golden dough.  When done right, these cook quickly and are as beautiful to look at as they are delicious to eat.

Not oiling the pan will result in pale, undercooked pancakes that stick to the pan and are not a joy to work with, they might taste ok but could be slighly undercooked and will lack character and finish.

Ingredients

• 45 g sourdough starter (2 Tablespoons)
• 200 g bread flour (1.5 cups)
• 100 g spelt flour (1 cup)
• 350 g warm water (1 3/4 cup)
• pinch of salt
• 1 cup kimchi

To do

Using an electronic scale, measure the sourdough starter, flour, water and salt in a medium sized mixing bowl.  If you don't have a scale, you can use the measurements I included next to the ingredients.

Stir the ingredients in slow smooth strokes until well combined.  Use immediately or let the dough rest for 4 hours or longer. You can make this up to a day ahead and simply cover and place bowl in the refrigerator and then let it warm up to room temperature before making the pancakes.

Before cooking the pancakes you might need to add some water to get the right consistency.  It depends on the flour you are using.  Start with 2 Tablspoons if you think the batter is too thick.  The goal is to get a nice pourable consistency, such as you would with any pancake batter.

Heat your skillet and have the kimchi next to your work area.

Add some oil to the pan and pour in about 1/4 cup batter and quickly spread it out with the back of a spoon.  Add a thin layer of kimchi on top and press it gently into the batter.  Cook for about 1-3 minutes until it is bubbly on top and golden brown underneath.  It should flip easily.  Flip and cook for another minute on the kimchi side. 

Carefully remove the pancake with a spatula.  It doesn't come off the pan as easily as the first side because of the kimchi so take your time.  Flip your beautiful kimchi pancake onto a plate and start the next one!  These are best eaten warm and disappear fast. 

I made a quick video to show you the process which you can check out here.

Serve with fresh scallions, lime and soy or tamari.  Add a lettuce leaf for crunch and some fresh kimchi for extra spice.

Enjoy!

P.S. if you are interested in a Skype class on how to make your own kimchi please write me at thenourishbowl {at} gmail.com