Ingredients
Pancakes
Flour 40g (1/3cup)
Potato Starch 40g (1/3cup)
Baking soda 1/4 tsp
Salt 3-4 pinches
Carbonated soda 90g (1/2 cup)
Kimchi 300g
Korean leeks 1bunch
Extra virgin olive oil for frying
Spring onion for garnish
Dipping Sauce
Soy sauce 1/4 cup
Garlic 1 clove finely grated
Sesame oil 1 tbsp
Korean chilli paste (Gochujang) 1 tsp
Rice vinegar 1 tbsp
Roasted sesame seeds
Method
Pancakes
Pre-heat pan with oil on medium heat for about 4 minutes.
Combine flour, potato starch, baking soda and salt. Add soda water and mix well.
Chop your kimchi and leeks.
Pour a bit of the batter into the pan creating thin layers of 3-4 mini pancakes depending on size of your pan, making enough space in between each pancake.
Add sliced kimchi and leeks onto each batter circle while the batter is still wet. Be careful not to add too many ingredients, as the top and bottom layers will not stay together properly. Lightly press the vegetables into the batter with your spatula.
Drizzle the rest of the batter over the top of the vegetables. Cook for a minute.
Flip the pancakes and cook for another 3 minutes.
Remove from the pan, and serve with the dipping sauce and spring onion for garnish.
Dipping Sauce
Mix all ingredients together
Wine Match
Serve alongside a glass of punchy Ara Single Estate Sauvignon Blanc. Enjoy!
