kimchi pancakes
Once in awhile I make sweet pancakes (like these), but I am more enthusiastic about savory pancakes: Chinese scallion pancakes dipped in eggs, French crepes with cheese and meat and that sort of thing, and Korean kimchi pancakes. The last in that list are the easiest to make at home, in my opinion.
1/2 cup flour (I used a combination of all-purpose and whole wheat)
1/2 teaspoon salt
1/2 cup cold water
about 1/2 cup chopped napa cabbage kimchi (or more, if you’d like)
1 egg
oil for frying
Combine flour, salt, and water. Fold in kimchi. The mixture should be like runny pancake batter; add more water if necessary.
Add egg. I like to crack the egg directly into the batter and just barely incorporate it so that the pancakes have little eggy bits in them, but you can also beat the egg before adding it to the batter, or even beat it together with the water and add it at the beginning. Or hey, you can even add the egg to the pan, like David Lebovitz does.
Heat oil in a skillet over medium heat (a good cast iron one will give you crispy results). Pour half of batter into pan (for an approximately 6 to 7-inch pancake). Cook until golden and crispy, then flip. Repeat with remaining batter.
