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INGREDIENTS
- 450 g kimchi + 6 tablespoons kimchi juice
- 1 spring onion
- 2 eggs
- 200 g plain spelt flour
- 1 teaspoon sugar
- Oil for frying
- Pea microgreens or other for serving
INGREDIENTS FOR THE SAUCE
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
INSTRUCTIONS
- 1Chop the kimchi into smaller pieces. Finely chop the spring onion. Place both in a bowl and add the remaining ingredients along with 200 g of cold water. Whisk until there are no lumps of flour in the batter. Let the batter rest for 15 minutes.
- 2Drizzle a non-stick pan with oil and heat it up. Reduce the heat to medium and use a spoon to place the batter onto the pan, forming pancakes. Use 2 tablespoons of batter for one pancake. Cook slowly; once the bottom of the pancake is golden, flip it and cook until golden on the other side as well. Cook the remaining pancakes in the same way.
- 3Serve sprinkled with microgreens and with a sauce made by mixing rice vinegar and soy sauce.
Hana Pospíchalová
Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!