Kimchi Egg Flour Pancakes with Watercress and Cilantro
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.
Ingredients
- 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
Instructions
- In a large mixing bowl, whisk together the eggs and water until well combined.
- Gradually add the flour, whisking continuously to avoid lumps, until you have a smooth batter.
- Fold in the chopped kimchi, watercress, and cilantro into the batter.
- Season with salt and pepper to taste, and mix until the ingredients are evenly distributed.
- Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
- Once the oil is hot, pour a ladleful of batter into the skillet, spreading it out to form a pancake.
- Cook for 2-3 minutes on each side, or until golden brown and crispy.
- Repeat with the remaining batter, adding more oil as needed.
- Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.
- 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!