I am pretty sure that there are as many different Korean Pancake recipes as there are kinds of kimchi! And they are all very delicious.
As usual, Dr. Tae Yun Kim takes it to another level altogether. She starts out with the basic concept, and then goes on to “healthify” it as we like to call it. She mixed up a basic pancake batter, where she combined a “home-grown” egg, “a little water” and whisked until was all well combined, with some salt and garlic powder added.
Then she added flour, enough to get the consistency of regular pancake batter. If you are gluten-free, be sure to use xanthan gum or physllium powder with your gluten free flour to make the batter hold together.
Dr. Tae Yun Kim likes to kick the heat notch up a bit and adds some grated jalapeno to the batter, or finely chopped parsley.
Then, this time, she added some carrots that had been pre-cooked just enough to be very firm but not crunchy any more. She added sliced tofu, onions, and other veggies, along with sliced up kosher hot dogs.
Then, after the batter started to barely turn solid, here comes another surprise:
Dr. Tae Yun Kim added another thin layer of batter over the top. After a quick and swift flipping over, the newly created art form looked like this:
Doesn’t that make you want to run in the kitchen and make on of these RIGHT NOW???
And even though there are no set amounts of ingredients for this savory pancake here on this blog yet, do go ahead and try – you really can’t go wrong! And you will thank yourself you did!