Pickle Pancakes

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.
Pickles and scallions to start.
Then flour and cornstarch
Mix it up good and pour it into a frying pan.
Crispyyyyy
Pour in the sauce and serve it asap.
Really tasty! Crispy and chewy like a good kimchi pancake should be, with that tangy pickle flavor.

Pickle Pancakes

  • Pancake
  • 1 cup Diced Pickles
  • 2 Scallions chopped
  • 1/2 cup Pickle Juice
  • 1 tablespoon Rice Vinegar
  • 1/2 cup Flour
  • 1/4 cup Cornstarch
  • Sauce
  • 1/4 cup Mayo
  • 1 teaspoon Soy Sauce
  • 1 tablespoon sambol chili paste
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Rice Vinegar
  • garnish
  • scallions and sesame seeds

Instructions

  1. Mix together the pickles and scallions in a bowl. Add in the pickle juice and vinegar. Stir to combine.
  2. Add the flour and cornstarch and stir. Add a splash of water if it seems too tight, it needs to be pancake batter texture.
  3. 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.
  4. 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.
  5. Meanwhile, make the sauce by mixing all the sauce ingredients.
  6. 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.