Recipes

Crispy Kimchi & Scallion Pancakes

Consider these another way to get in your daily dose of vegetables
37 Ratings
86% would make again
Photo: Nicole Franzen

If food-related books had a collective Myspace profile, it would likely contain the famous Michael Pollan quote of "eat food, not too much, mostly plants." In the new cookbook Mostly Plants, Pollan's mother and sisters outline just exactly what that means for the Pollan family, and what it could mean for you. Considering it includes these kimchi-laden scallion pancakes, this flexitarian, produce-forward lifestyle is definitely one we can get behind.

Crispy Kimchi & Scallion Pancakes

Recipe adapted from the book MOSTLY PLANTS. Copyright (c) 2019 by Old Harvest Way, LLC. Published on April 16, 2019 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

Yield: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

For the Dipping Sauce:

2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

¼ teaspoon toasted sesame oil

½ teaspoon granulated sugar

½ teaspoon chopped dried red chile pepper

1 teaspoon thinly sliced scallion

For the Pancakes:

1 cup all-purpose flour

½ cup rice flour

Kosher salt

1 large egg, beaten

1 cup cold seltzer

¼ cup kimchi liquid (reserved from draining the kimchi)

1 cup kimchi, drained and chopped

4 scallions, thinly sliced, green and white parts separated

1 tablespoon chopped fresh medium-spicy red chile pepper (such as Thai bird or cayenne)

3 to 4 tablespoons organic canola oil

Directions

1. For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.

2. For the pancakes: Preheat the oven to 300°F.

3. In a large bowl, combine the two flours, ½ teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.

4. In a large nonstick skillet over medium-high heat, heat ½ tablespoon of the canola oil until shimmering. Ladle about ½ cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.

5. Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.

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