There are many varieties of kimchi, the traditional Korean fermented pickled side dish. For these pancakes, you need kimchi made from napa cabbage; it's easy to find in Asian grocery stores or the refrigerated deli section of some supermarkets. Its spicy heat is subtle in these pancakes, so even people sensitive to chilies will enjoy its salty tang.
- Portion size 14 servings
- Credits : Canadian Living Magazine: November 2013
Ingredients
Method
In large bowl, whisk together all-purpose flour, rice flour, baking soda, baking powder and salt. Whisk together water, egg and sesame oil. Pour over flour mixture; whisk until smooth. Stir in pork, kimchi and green onions to coat.In large nonstick skillet, heat 2 tsp of the vegetable oil over medium heat. Using ¼ cup per pancake, pour in batter; cook, in batches, turning once and adding remaining oil as needed, until golden and tops spring back when lightly touched, 5 to 6 minutes. Serve warm or cold.
Nutritional facts Per pancake: about
- Fibre 1 g
- Sodium 167 mg
- Sugars trace
- Protein 5 g
- Calories 101.0
- Total fat 4 g
- Potassium 56 mg
- Cholesterol 23 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 6.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 3.0
