Kimchi Egg Flour Pancakes with Watercress and Cilantro

Kimchi Egg Flour Pancakes with Watercress and Cilantro
Chef Brainy
What Started it all:
Kimichi. Egg flour cilantro watercress flour

A delightful fusion dish combining the tangy spiciness of kimchi with the freshness of watercress and cilantro, these pancakes are perfect for a flavorful breakfast, lunch, or dinner.


  • 1 cup kimchi, chopped
  • 2 eggs
  • 1 cup all-purpose flour
  • 1/2 cup water
  • 1/2 cup watercress, chopped
  • 1/4 cup cilantro, chopped
  • 1 tablespoon vegetable oil (for cooking)
  • Salt and pepper to taste


  1. In a large mixing bowl, whisk together the eggs and water until well combined.
  2. Gradually add the flour, whisking continuously to avoid lumps, until you have a smooth batter.
  3. Fold in the chopped kimchi, watercress, and cilantro into the batter.
  4. Season with salt and pepper to taste, and mix until the ingredients are evenly distributed.
  5. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
  6. Once the oil is hot, pour a ladleful of batter into the skillet, spreading it out to form a pancake.
  7. Cook for 2-3 minutes on each side, or until golden brown and crispy.
  8. Repeat with the remaining batter, adding more oil as needed.
  9. Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
  10. Serve hot, garnished with additional cilantro or a side of dipping sauce if desired.

These Kimchi Egg Flour Pancakes are a delicious and easy way to enjoy the unique flavors of kimchi paired with the fresh taste of watercress and cilantro. Perfect for any meal, they are sure to be a hit with family and friends. Enjoy!

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