kimchi pancakes

  • 1¼ cups (185g) self raising (self-rising) flour
  • 2 eggs 
  • ⅔ cup (160ml) buttermilk 
  • 1 tablespoon fish sauce 
  • 1½ cups (420g) kimchi (see tip), chopped 
  • 2 green onions (scallions), sliced 
  • 2 tablespoons vegetable oil 
  • kimchi, extra, to serve
  1. Place the flour, eggs, buttermilk and fish sauce in a large bowl and whisk to combine. Add the kimchi and onion and mix well to combine. 
  2. Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat. In batches, cook 2 tablespoons of the mixture for 2 minutes each side, or until golden brown and cooked through, adding the remaining oil as necessary. Serve the pancakes with the extra kimchi. Makes 12.

Tip: You can find ready-made kimchi at Asian supermarkets and grocery stores. 

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