It's Pancake Day on Tuesday! Will you be making an overflowing amount of pancakes? Well, I think I might, and most likely it will be my favourite fluffy American pancake flooded with maple syrup and a crispy strip of bacon on top. Just the sound of it makes me salivate.
But instead of sharing a recipe of the very much loved classic pancake, I thought it will be nice to make some savoury pancake for a change. So I have chosen Korean Kimchi Pancake with an addition of bacon. It is just as easy to make as normal pancakes. Here's how:
Korean Kimchi Pancake (Kimchijeon)
adapted from Maangchi
serves 2-4
Ingredients:
- 200g chopped kimchi
- 100g bacon medallion (cut into small pieces) *optional
- 1/2 onion (chopped)
- 65g plain flour (about 1/2 cup)
- 125ml water
- 1 egg
- salt and sugar to taste
- vegetable oil
Method:
1. Put the flour, water and egg into a bowl and mix well.
2. Then add in kimchi, chopped bacon and onions into the flour mixture.
3. Stir until well combined.
4. Heat a pan with 2 tbs of vegetable oil until hot.
5. Pour mixture into pan and press the mixture flat onto the pan with the back of a spoon.
6. Let it cook for about 1-2 minutes, flip and let cook until done.
7. Remove from pan on to the chopping board and cut into bite size pieces.
8. Serve with some chopped spring onions as garnish.
Tips:
- To make a vegetarian version, just omit the bacon.
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