These pancakes will make anyone eat more veg! | Korean Vegetable Pancakes #AtHome | Marion's Kitchen

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber and nutrients.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian alternative.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a higher smoke point.

egg

🥗Healthier: flaxseed meal

💰Cheaper: silken tofu

Flaxseed meal is a vegan binding alternative.

Preheat oven to 150C/300F.

For the dipping sauce, combine the soy sauce, white vinegar, sesame oil, and sugar in a bowl and set aside until ready to serve.

For the pancakes, combine the flour, potato starch, baking powder, and salt in a large bowl. Mix until well combined.

Add the egg and ¾ cup (180ml/6 fl oz) of cold water. Whisk until well combined.

Fold through the kimchi, kimchi juice, vegetables, and two-thirds of the spring onion.

Heat enough vegetable oil to just cover the base of a shallow frying pan over medium-high heat.

Scoop ¼ cupfuls of the batter mixture into the pan. Spread out a little with the back of a spoon.

Cook for 2-3 minutes on each side, or until golden and the batter is cooked through.

Transfer cooked pancakes to a baking tray, season with a little more salt, and keep warm in the oven while you cook the rest.

Sprinkle with remaining spring onion. Serve with dipping sauce.

Cooking Techniques

Spice Level:

Dietary

Allergens