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Giardiniera Pancake
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Giardiniera Pancake

A Korean style crispy pancake, filled with giardiniera instead of kimchi
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: American, Chicago, Italian, Korean
Keyword: Mash-Up, Spicy, vegetarian
Servings: 2 servings
Calories: 985kcal

Ingredients

Gochujang mayo

  • 1/2 cup mayo
  • 2 tablespoons gochujang
  • 1/2 teaspoon ground celery seed

Pancakes

  • 1 cup diced giardiniera
  • 2 scallions chopped
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1/2 cup juice from the giardiniera jar
  • oil

Instructions

  • Mix the sauce ingredients together. Stir to combine. Set aside in the fridge until ready to use.
  • Add the chopped giardiniera to a bowl. It's up to you how much you want to dice it, you can leave it more chunky or cut it more fine. Stir in the chopped scallions.
  • Stir in the flour and cornstarch. Mix in the giardiniera juice to form a thick pancake batter.
  • Preheat a heavy frying pan to high heat with some oil. Add in the pancake mixture and spread it out. Cook about 5-10 minutes on high heat, then flip and cook another 5 minutes.
  • Transfer to a cutting board and cut into 6 or 8 slices. Serve.

Nutrition

Calories: 985kcal | Carbohydrates: 141g | Protein: 14g | Fat: 74g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 3186mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 188IU | Vitamin C: 16mg | Calcium: 25mg | Iron: 2mg