Kimchi Pancakes Asian Heritage Month

Wanted to try a new recipe on this Sunday morning and found a fun dish that was suitable for Asian Heritage month.
Check out this easy & quick Kimchi pancake recipe.
I didn’t have any Chinese sausages to steam on the side, but I’m sure it would have been tasty with it and some dragon fruit as a garnish and to help clean the pallet after eating this dish!

Ingredients & Directions for the Pancake Mixture:
1 large egg
1 Tbsp of brine from the jar
1 Tbsp of low sodium soya sauce
1/2 cup plus 1 Tbsp of water
Whisk the above in a medium size mixing bowl.
Add 3/4 cup of flour to the liquid mixture and whisk together. It shouldn’t be too thick, but texture should create a decent pancake batter.
1 cup of Kimchi and chopped
2 stalked of green onions, chopped
Add the chopped Kimchi and 3/4 of the green onions to the pancake batter mixture. (You will use the rest of the green onions for garnishing cooked Kimchi pancakes).
Directions to Cook:
1. Preheat non-stick pan to medium high heat, and portion about 1 Tbsp of olive oil to the pan. Ensure oil is spread evenly on the pan.
2. Portion the batter with a 1/3 measuring cup and add to heated pan. Cook for 2-3 minutes per side until firm and nicely browned on both sides.
Recipe makes about 7-8 pancakes.

Easy Sauce for Dipping:
3 Tbsp of Rice Vinegar
3 Tbsp of low sodium soya sauce
Mix the above in a small bowl and transfer to a small dipping dish for presentation with pancakes on a serving dish.
Nutritional: Approx 1 serving
153 Calories | 26 g CHO | 6 g Pro | 2 g Fat | 2 g Fibre