KIMCHI PANCAKES

PREP/COOK TIME: 30 minutes

SERVES: 2-4

These savoury pancakes have amazing umami flavour thanks to Kimchi. Enjoy them for breakfast, lunch or dinner with your choice of toppings. Smoked salmon, crème fraîche & a drizzle of sweet chilli sauce, or sautéed mushrooms & coconut yogurt.

INGREDIENTS:

1 cup flour (gluten-free use: 1/2 cup rice flour + 1/2 cup buckwheat flour)
2 tsp baking powder
pinch salt
1 Tbsp chopped dill
1/2 cup Wild Kimchi
200 ml milk
1 egg
salt + pepper
avocado or coconut oil for cooking 

TOPPING IDEAS:

2 Tbsp crème fraîche or coconut yoghurt
smoked salmon or sautéed mushrooms
1/4 cup Wild Kimchi
sweet chilli sauce (optional)

METHOD:

Combine the flour, baking powder and salt in a mixing bowl. 

In a separate bowl whisk the milk and egg together, add to the flour mixture and whisk until smooth.
 
Stir in the Kimchi. Let the mixture sit for a couple of minutes while you prepare your toppings.
 
Heat a little oil in a fry pan over medium heat. When hot add spoonfuls of mixture and shape into pancakes. Cook pancakes for a minute or two until bubbles appear, then flip to cook the other side.
 
Stack the pancakes on serving plates and top with your favourite toppings. If you’re feeling extra add a drizzle of sweet chilli sauce or pure maple syrup for a truly decadent stack!
 
Enjoy pancakes warm, with a glass of your favourite Kefir Soda.