Kimchi Pancakes

SERVES 4

INGREDIENTS:

2 1/2 Cups Plain All Purpose Flour

2 1/2 Cups Water

1/2 tsp. Salt

1 Egg (beaten) or 1 Chegg if Vegan

2 Cups Kimchi

1 TBLS Kimchi Juices

1 Shallot (green parts only, thinly sliced) 5 Ice Cubes

METHOD:

1. In a large stainless steel mixing bowl, sift the flour and salt together, whisk in the water vigorously, then add the beaten egg, kimchi, shallots and
kimchi juice.

2. Add the ice cubes to keep the batter cold and heat a shallow layer of oil in a medium-large non-stick fry pan over a high heat, ladle pancake batter into

3. Cook pancakes on high for 20 seconds, and then reduce heat, continue to cook until 70-80% of the pancake is cooked, flip and continue on opposite

4. Transfer to a plate lined with paper towel, and blot with extra paper towel to remove excess oil.

*OPTIONAL