Kim­chi Pan­cakes

Simply You Living - - Lifestyle -

Serves: 3–4 peo­ple

Make time: 25 min­utes + kim­chi, aïoli and sweet chilli sauce, if mak­ing

Fer­ment time: 8–12 hours

Kim­chi Bat­ter

2 cups kim­chi

2 cups chick­pea flour

1 cup fil­tered water

3 tbsp tapi­oca starch or ar­row­root

To Cook

2 tbsp sesame oil or co­conut oil

Top­pings

¼ av­o­cado, sliced, per per­son

2 tbsp cashew aïoli (see te­maki rolls on pre­vi­ous page)

2 tbsp sweet chilli sauce

Few hand­fuls wa­ter­cress or mesclun mix Sesame seeds, to sprin­kle (op­tional)

I don’t know any­one who doesn’t devour this dish with en­thu­si­asm. Al­though it’s in the break­fast sec­tion, it’s re­ally an all-day pan­cake that can be served on al­most any oc­ca­sion. You can also use the mix­ture to cre­ate a burger patty and serve it in a bunace (let­tuce leaf bun) with some tomato slices, aïoli, na­cho cheese sauce and av­o­cado.

I love this pan­cake for sev­eral rea­sons: it’s in­cred­i­bly tasty, fill­ing and sat­is­fy­ing, and it uses one of my favourite fer­mented foods – kim­chi. Kore­ans have known about the ben­e­fits of kim­chi for cen­turies, but the rest of us are only just cot­ton­ing on to the pro­bi­otic prop­er­ties and gen­eral de­li­cious­ness of this fer­mented dish.

It’s easy to make your­self, or you can buy it from your lo­cal whole­foods or

Korean store. If you are ve­gan, check the in­gre­di­ents on bought kim­chi as most con­tain fish sauce.

It’s great to have kim­chi bat­ter, cashew aïoli and sweet chilli sauce all sit­ting in the fridge so you can make a quick, easy din­ner when you get home af­ter a long day. The bat­ter is best when fer­mented, so ide­ally make the bat­ter a day ahead.

To pre­pare the kim­chi bat­ter, mix ev­ery­thing to­gether in a bowl, mak­ing sure there are no lumps. Let it sit overnight, or for at least 8 hours, be­fore us­ing – this al­lows it to fer­ment and gives a fluffier and crispier re­sult; it also makes it more di­gestible. Store fer­mented bat­ter in the fridge for up to 1 week.

To cook the pan­cakes, heat sesame or co­conut oil in a non-stick fry­ing pan over a medium to high heat, then spread 1 cup of

the mix­ture over the pan, about 1cm thick. Cook un­til golden and crispy, 3–4 min­utes, then flip over and cook the other side for another 3 min­utes. It’s im­por­tant to cook the pan­cake all the way through, so give it a lit­tle ex­tra cook­ing time on a lower heat if you feel it needs it.

To serve, slide the pan­cake onto a plate and top with av­o­cado slices, cashew aïoli, sweet chilli sauce, wa­ter­cress or mesclun, and a sprin­kling of sesame seeds (if us­ing).

If us­ing a mild kim­chi, you might need to add salt or more chilli sauce.

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