Monday, April 17, 2017

Vegan Bean Sprouts & Kimchi Pancakes

I love scallion pancakes from takeout/takeaway but I never know if they add eggs or not so I figured I can reproduce the taste and texture at home. This it my interpretation of crispy edge bean sprout & kimchi pancakes loaded with Korean chives and lots of flavor. Keep in mind, the following recipe is fluid, adjustment to the flour/water ration is needed to account for humidity and elevation to where and when you are cooking.

First make a loose pancake batter - 2 cups flour, 1 cup water, 1/2 teaspoon salt, 1/2 teaspoon baking powder. Mix till it's combined but don't overmix (that would produce dense cakes instead of fluffy and crispy). Add 1/4 cup shopped kimchi and 1/4 cup kimchi juice, 1 cup rinsed bean sprouts and 1/4 cup chopped Korean chives (can be substituted with scallions or your onions), salt & black pepper to taste. If you are oil free, scoop 1/4 portions into a heated heavy bottom pan, lower heat and allow to cook through on each side, approximately 3-4 minutes per side depending on desired crispness. I used a coconut oil spray on a non stick pan to cook mine. Reserve done pancakes on a sheet pan and stash away in a low heat oven to keep warm till all are done. This batch makes 3 hearty portions or several appetizers depending on hunger level.

Serve with Ponzu dipping sauce with toasted sesame and chopped scallions, kimchi and pickled Korean rash for a refreshing combination. These are even great as leftovers, warmed up in the oven to crisp and heat up in case they don't disappear in one sitting.

NOT: If you make them thinned, they can be stuffed with sauted veggies and rolled up for a great lunch or dinner option. You can add lots of different veggies in place of what I used so let your imagination be your guide.


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