Who else loves their pancakes crispy round the edges? Whip up this simple and absolutely delicious bar snack with readily available ingredients!
Tip: Use more cooking oil while frying your pancake to make it crispier! This recipe also uses a mix of all purpose flour and rice flour to give the pancake a crunchier texture.
Preparation Time: 15 - 20 mins | Makes 2 large pancakes
Ingredients
150g - 200g Kimchi, Chopped
1/2 Cup All Purpose Flour
1/2 Cup Rice Flour - If you don't have this, use all purpose flour instead.
1 Cup Water
1/2 Tsp Sugar
1/4 Tsp Salt - Optional
1 Tsp Red Chili Pepper Flakes or "Gochugaru" - Optional
4 Tbsp Cooking Oil
Directions
Mix the ingredients (excluding the cooking oil) in a bowl.
In a non-stick frying pan, heat 1 Tbsp of cooking oil until it is hot. Pour two ladles full of the pancake mix unto the pan.
When bubbles start to appear on the pancake, flip it and let it fry on the other side. Drizzle 1 Tbsp of oil around the pancake.
Using a wooden spatula, press down on the pancake as it fries. Flip the pancake to let it fry on both sides until it is is brown and crispy.
Repeat till the rest of the mixture is used up.
Cut up the pancake and it is ready to serve!
Made too much?
Store the extras in an air-tight bottle or container and keep refrigerated. The pancake should keep well for the next 2 - 3 days.
Enjoy!
Signing off, Cher
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