On pancake day, do you go for a traditional crepe with lemon and sugar? Or do you favour more of a savoury style oozing with cheese? How about a zingy vegan Korean kimchi pancake, packed with goodness to support your immune system?
Pancakes are one of those versatile, quick and easy meals that work with lots of the produce you find on a vegbox scheme. We reckon they're far too good to just eat on just one day of the year. Whatever your taste in pancakes, we have something for you today.
250g well-fermented kimchi (we recommend Re:Organics' beet or traditional kimchi from our farmers' market), chopped into smaller pieces, plus 2 tbs of the brine
3 spring onions, chopped
150g plain flour
150ml water
4 tbs vegetable oil
Combine all the ingredients except the oil in a bowl and mix well. Add more water if needed to make a thick but pourable batter.
Heat 2 tbs of the oil in a large frying pan over medium heat.
Pour the batter into the pan and spread it out evenly with a spatula or the back of a spoon.
Cook for 4-5 minutes until the bottom is golden brown and crisp.
Carefully turn the pancake over, drizzling more oil around the edges and lifting the plancake to spread it underneath.
Cook until the bottom is crisp and lightly browned. Serve immediately.
Try them with this dipping sauce.
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