for the pancakes

  • 1 jar 215g drained kimchi
  • 35ml reserved juice from jar plus water to make up to approx 150ml
  • 150g plain flour
  • 2 large eggs, beaten
  • 2 spring onions, diced
  • 1-2 tsp vegetable oil

For the dipping sauce

  • 1 tbsp rice vinegar
  • 1 tbsp reduced salt soy sauce
  • ½ tsp red chilli flakes
  • ½ tsp sesame oil
  • 1 tsp toasted sesame seeds


  1. 1

    Mix all of the pancake ingredients together with a fork until combined.

  2. 2

    Heat the oil in a large pan, once its hot drop a large spoon of the pancake batter into the pan, then turn down the heat to medium and cook for 4 to 5 minutes, gently turning them over half way through cooking, when they are golden brown. 

  3. 3

    Whisk all the dipping sauce ingredients together and serve with the warm pancakes and a side salad. 

Nutritional Details

Each serving provides
  • Energy 904kj 216kcal 11%
  • Fat 6.4g 9%
  • Saturates 1.2g 6%
  • Sugars 2.6g 3%
  • Salt 0.79g 13%

% of the Reference Intakes

Typical values per 100g: Energy 2914kj/696kcal

Each serving provides

30.0g carbohydrate 1.8g fibre 8.1g protein

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