Serves: 3–4 people
Make time: 25 minutes + kimchi, aïoli and sweet chilli sauce, if making
Ferment time: 8–12 hours
2 cups kimchi
2 cups chickpea flour
1 cup filtered water
3 tbsp tapioca starch or arrowroot
2 tbsp sesame oil or coconut oil
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.