I made a kimchi pancake the other day for a client and was thinking about how easy it was and how it is a great pantry recipe… if you have kimchi on hand. Most people don’t always have kimchi at home but they do have another sour and tart item in their fridge – pickles! I immediately made these pickle pancakes and they came out awesome! They taste kinda like fried pickles but are easier to make and eat.
- 1 cup diced pickles
- 2 scallions chopped
- 1/2 cup pickle juice
- 1 tablespoon rice vinegar
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/4 cup mayo
- 1 teaspoon soy sauce
- 1 tablespoon sambol chili paste
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- scallions and sesame seeds
- Mix together the pickles and scallions in a bowl. Add in the pickle juice and vinegar. Stir to combine.
- Add the flour and cornstarch and stir. Add a splash of water if it seems too tight, it needs to be pancake batter texture.
- Preheat a frying pan with a little vegetable oil. Add the batter and spread it out into a round pancake. Cook on high for about 3 minutes to brown.
- Carefully flip the pancake and cook the other side. Turn the heat to medium to allow the inside to cook through before the outside gets burnt.
- Meanwhile, make the sauce by mixing all the sauce ingredients.
- Remove the pancake from the pan and cut it into wedges like a pizza. Serve with the sauce and garnish with scallions and sesame seeds.