Native Expression Kimchi Pancakes
A dish embodying the 'native' essence of Korean cuisine, where each ingredient speaks its authentic truth through perfect fermentation and technique. This Asian recipe, ready in about 25 minutes, layers kimchi, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, finely chopped kimchi
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 cup water
- 1/4 cup, finely chopped green onions
- 2 tbsp vegetable oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, whisk 1/2 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 cup water until smooth with no lumps. Stir in 1 cup finely chopped kimchi and 1/4 cup chopped green onions until evenly distributed.
- Step 2: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat until shimmering. Pour 1/4 cup batter into the skillet, spreading it into a 6-inch circle with the back of a spoon.
- Step 3: Cook for 3-4 minutes until golden brown and crisp on the bottom, then flip and cook for 2-3 minutes more until the second side is crisp and the kimchi is slightly caramelized with a fragrant, tangy aroma.
