Kimchi Pancake
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Kimchi Pancake
Recipe Courtney Roulston
Ingredients
70g plain flour
1 tbsp corn flour
½ tsp baking powder
sea salt to taste
1 large free range egg
1 tbsp Squeaky Gate extra virgin olive oil, plus extra for frying
150g kimchi, chopped, plus 3 tablespoon juice from the jar
½ cups carrot, finely shredded
1 green spring onion (scallions) green & white parts separated
2 tsp toasted sesame seeds to garnish
medium Raco frypan
avocado mayonnaise
1 ripe hass avocado
3 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp dijon mustard
2 tbsp Squeaky Gate extra virgin olive oil
Method
Place the flour, corn flour, baking powder and sea salt into a bowl and mix well. Gently stir in the egg, oil and kimchi juice until you have a smooth batter.
Add in the kimchi, carrot, white parts of the spring onion and mix to combine.
Heat a medium sized Raco frypan over a medium heat and add 1 tablespoon of oil to cover the bottom of the pan. Add in the batter, about 1cm thick. Cook on one side for 3-4 minutes, or until golden. Flip the pancake onto a plate and then carefully slide it back into the pan and cook for a further 3-4 minutes on the second side, then flip back over and cook for a further 3 minutes again to ensure the pancake is cooked through.
For the mayonnaise, place all the ingredients into a high speed blender and season with sea salt. Blend until smooth and the consistency of mayonnaise. Add a dash of water if the mixture needs thinning. Place into a zip lock bag for piping.
To serve, place the pancake onto a board and cut into pieces. Drizzle over a generous amount of avocado mayonnaise and sprinkle with sesame seeds and green parts of the spring onion.
