- 1 1/4 cups all-purpose flour
- Pinch of sea salt
- 1 large egg, beaten
- 1 cup water
- 1 cup Kimchi, drained
- 1 large carrot, peeled and coarsely grated
- A little sunflower oil, for cooking
- Sift the flour into a mixing bowl and stir in the salt.
- Make a well in the center, add the beaten egg and water and whisk the ingredients together to form a thick batter. 3. Finally, stir in the kimchi and grated carrot.
- Heat an 8 in-diameter frying pan over high heat. Add a couple of drops of oil and swirl it around to coat the base of the pan.
- Pour in roughly a quarter of the batter and swirl the pan so it spreads out in an even layer; it will be quite thick. Cook for about 3 minutes on each side until golden brown and cooked through in the center (this bit takes the longest).
- After you have flipped the pancake over, it helps if you press down on it using a spatula to ensure the center is cooked through. Once the pancakes are cooked, keep them warm on a baking tray lined with nonstick parchment paper in a low oven (220°F) while you cook the rest.
- Serve as an appetizer; cut into triangular slices.
Recipe reprinted with permission from Fermented by Charlotte Pike and published by Kyle Books, 2015.
Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Fermented (Kyle Books, 2015) includes chapters covering fruit and vegetables, milk, pulses, baking, and drinks that will introduce you to unique new flavors.
You can purchase this book from the MOTHER EARTH NEWS store: Fermented.
These pancakes, made by incorporating kimchi into a thick batter mixture, are extremely popular in Korea, where they are known as Kimchi Jeon. They can also be made with whole wheat flour, or half whole wheat and half white flour, depending on your preference.