Kimchi Wholewheat Pancake

A textural masterpiece where the satisfying crunch of caramelized edges gives way to the complex tang of fermented cabbage. Wholewheat flour adds earthy depth to the batter, while scallions provide fresh counterpoints. This probiotic-rich creation delivers umami fireworks with every bite, balanced by the cool creaminess of the yogurt dip.

Basic Information

Ingredients

• 1 cup kimchi (chopped)
• ¾ cup wholewheat flour
• 2 scallions
• 1 egg
• ¼ cup kimchi juice
• 3 tbsp water
• 2 tsp sesame oil
• Greek yogurt (for serving)

Directions

1. Whisk flour, egg, kimchi juice and water into batter
2. Fold in chopped kimchi and sliced scallions
3. Heat sesame oil in skillet over medium-high
4. Pour batter, spread into 20cm circle
5. Cook 4 mins until edges crisp, flip carefully
6. Cook 3 mins more until golden
7. Cut into wedges, serve with yogurt

Nutrition Facts per serving

• Calories: 180
• Probiotics: 5 billion CFU
• Fiber: 4g
• Sodium: 420mg
• Fermented Nutrients: 15+ types