Kimchi Pancake
Crispy-edged scallion pancake filled with tangy kimchi and melty cheese. Ready in 20 minutes—perfect for breakfast or a quick lunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 11g
Ingredients
- 1 cup kimchi, drained and chopped
- 1 cup all-purpose flour
- ¾ cup water
- 3 whole scallions, chopped
- ½ cup sharp cheddar or mozzarella, shredded
- 3 tbsp neutral oil
- 1 pinch salt and pepper
Instructions
- 1
Whisk flour, water, salt, and pepper until smooth. Fold in kimchi and scallions.
- 2
Heat 1.5 tbsp oil in a 10-inch skillet over medium-high until shimmering, ~1 minute.
- 3
Pour half the batter into the pan. Sprinkle half the cheese on top. Cook 3–4 minutes until golden brown underneath.
- 4
Flip carefully. Cook 2 minutes more until the second side crisps and cheese melts.
- 5
Slide onto a cutting board. Repeat with remaining oil, batter, and cheese.
- 6
Cut pancakes into wedges. Serve hot with soy sauce or sriracha for dipping.
Tools you’ll need
- 10-inch nonstick or cast iron skillet
- small mixing bowl
- whisk
- spatula
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
