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Corn kimchi pancakes

Bystilettocontesssa

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Corn kimchi pancakes

Recipe by stilettocontesssaCourse: eggs, Vegetarian
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 1/2 cup kimchi

  • 1 tablespoon milk

  • 2 large eggs

  • 1 1/2 cups fresh (or frozen, thawed) corn kernels

  • 1 tablespoon all purpose flour

  • 1 tablespoon corn flour

  • 5 tablespoons cornmeal or polenta

  • 1 teaspoon sugar

  • 1/2 teaspoon sea salt (or 1/4 teaspoon fine salt)

  • 1 scallion, chopped

  • Vegetable oil

  • Optional: 1/4 cup shredded cheese, sauteed spinach or other vegetables

Directions

  • Press out kimchi juice into milk and set aside while prepping.
  • Pan fry half the corn kernels over high heat until lightly browned, then set aside to cool.
  • Combine dry ingredients with scallion, before adding egg, milk, kimchi, and corn, mixing thoroughly.
  • Heat oil in non-stick pan over medium high heat, adding 1/3 cup of the batter and flattening slightly, cooking 3-4 minutes until golden brown, then flipping.
  • Serve hot with optional toppings.

Notes

  • Try adding cooked vegetables with the cheese, then put under the broiler to melt.

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