Sourdough Discard Kimchi Pancakes
- Makes 2 pancakes
Ok, so we’ve all heard of and love kimchi pancakes, but kimchi pancakes made with sourdough discard are really something else. The addition of vinegary sourdough batter to tangy cabbage kimchi makes these pancakes not just extra-tasty but great for the gut too. Very straightforward recipe with just a few ingredients - the secret here is to use the bestest, tastiest, well-fermented kimchi you can find, and you are in for a treat!
So crispy and beautifully tangy, you are going to love these more than your children 👶 👶. Recipe below.
Ingredients
220g good quality well-fermented Napa cabbage kimchi, chopped into small pieces
2 tablespoons kimchi brine
2-3 spring onions, chopped
1 tablespoon gochujiang, optional
½ teaspoon sugar
190g sourdough discard
6 tablespoons coconut or olive oil, for frying
Recipes
1. In a bowl, place chopped kimchi, brine, spring onion, gochujiang, sugar and sourdough discard - stir well.
2. Heat 2 tablespoons oil a large non-stick frying pan on medium flame.
3. Pour half of the batter and spread it thinly - pressing and spreading with the back of a spoon. Pour another tablespoon oil on the top layer of the pancake. Reduce flame to low-medium and let it cook for about 3-4 minutes until the bottom layer crisps up.
4. Carefully flip your pancake and cook the other side for 3-4 minutes until cooked. Drizzle another tablespoon oil along the edges of the pancake if you’d like it crispier.
5. Cook the two sides for another 2-3 minutes each (flipping occasionally) until the pancake is crispy-golden all over.
6. Transfer on to a large serving platter and serve immediately. The recipe serves 3 but we did end up fighting over these, so make more if you are a fan.