Kimchi Pancakes (Gluten-Free)

Ingredients

• 1 cup Kimchi
• 1 cup Gluten-Free All-Purpose Flour Blend
• 1/4 cup Potato Starch
• 1 cup Water
• 1 Egg
• 2 stalks Green Onions
• 2 tbsp Vegetable Oil
• 2 tbsp Soy Sauce (Tamari for gluten-free)
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely chop the 1 cup of kimchi into pieces no larger than 1.27 cm. Drain any excess liquid from the chopped kimchi.
2. 2In a medium bowl, whisk together the 1 cup of Gluten-Free All-Purpose Flour Blend, 1/4 cup of Potato Starch, 1 cup of Water, and 1 Egg until the batter is completely smooth and there are no lumps.
3. 3Add the chopped kimchi and the 2 stalks of Green Onions (chopped into 0.635 cm pieces) to the batter. Stir everything together until well combined.
4. 4Heat 2 tablespoons of Vegetable Oil in a 25.4 cm non-stick skillet over medium heat, which is approximately 175°C.
5. 5Pour 1/4 of the batter into the hot skillet to form one pancake. Cook for 3 to 4 minutes on the first side, until the edges look set and the bottom is golden brown. Carefully flip the pancake and cook for another 3 to 4 minutes on the second side, until it is golden brown and crispy.
6. 6Repeat step 5 with the remaining batter to make 3 more pancakes.
7. 7While the pancakes are cooking, mix the 2 tablespoons of Soy Sauce (Tamari for gluten-free), 1 tablespoon of Rice Vinegar, and 1 teaspoon of Sesame Oil in a small bowl to create the dipping sauce. Serve the hot kimchi pancakes immediately with the dipping sauce.

Substitutions

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