Savory Kimchi Breakfast Pancakes

Disclaimer: These savory kimchi pancakes are not sweet, but they are quite
delicious. The recipe can be made from start to finish in ten minutes, including
cooking time, and it’s a fun way to start the day with some Asian ingredients and
spicy flavors.

You can also make these pancakes using leftover sourdough starter that you plan to
get rid of, which I do all the time. I’m always looking for ways to use up my
sourdough starter if I’m not baking bread that day!

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Savory Kimchi Breakfast Pancakes

Disclaimer: These savory kimchi pancakes are not sweet, but they are quite delicious. The recipe can be made from start to finish in ten minutes, including cooking time, and it’s a fun way to start the day with some Asian ingredients and spicy flavors.

You can also make these pancakes using leftover sourdough starter that you plan to get rid of, which I do all the time. I’m always looking for ways to use up my sourdough starter if I’m not baking bread that day!

Ingredients

For the Pancake Batter:

• ¾ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp Kosher salt
• ¾ cup water
• 2 tsp sesame seed oil
• 1 whole egg, (whisked)
• 2 Tbsp vegetable oil
• ½ tsp red pepper flakes
• 2 scallions, (finely sliced)
• 1 cup prepared Kimchi, (chopped)
• ¼ cup vegetable oil, (for pan-frying pancakes)
• Sriracha, (for serving.)
• ¼ cup crème fraiche, ( for serving)
• 1 tsp toasted sesame seeds, (as garnish)

Instructions 

• Whisk together the all-purpose flour, baking powder, baking soda, Kosher salt, sesame oil, water, egg, vegetable oil, red pepper flakes, sliced scallions, and prepared Kimchi.
• Heat a nonstick saute pan over medium heat, and add a teaspoon or two or vegetable oil.
• When the vegetable oil is hot, add a dollop of your savory kimchi pancake batter.
• Cook the kimchi pancake the same way that you would cook a normal pancake, golden-brown on both sides!
• Serve the pancakes with crème fraiche and sriracha.
• Garnish with a sprinkling of toasted sesame seeds, and serve while still hot.

Notes

These are best eaten right after they are made, although you can prepare you batter a day in advance and let the mixture ferment in the fridge overnight.