Kimchi Pancakes with Chickpea Flour and Kimchi
Ingredients
- 150g chickpea flour
- Baking powder
- 2 spring onions (optional)
- 150g Kimchi or Sauerkraut or a mix
- 15g Kimchi/sauerkraut juice (if you don't have enough, replace with water)
- 150 mL water
- 1 tsp Agave syrup
- 2 pinches of salt
Preparation
In a bowl, mix together the gram flour, baking powder, and salt.
Add kimchi juice, water, and agave syrup. Whisk together until you have a smooth pancake batter, it shouldn't be too liquid. Add the kimchi (or/and sauerkraut) and sliced spring onion (keep some of the green parts to top the pancakes when serving). Stir.
Heat a frying pan over medium heat and add some oil. When the oil is hot, add a ladle of the pancake batter.
Leave to cook for a few minutes. When the top is dry, flip the pancake for 1 minute more on the second side.
Repeat the process with the remaining batter.
