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
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AuthorJeannette Castillo Archives
February 2021
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