beautiful savory Kimchi pancake to get all the senses tingling
This recipe is spicy, fragrant, loaded with herbs and probiotics for gut health while super satisfying as a savory breakfast, topped up with a sweet soy dressing and a poached egg, to carry you through the day.
1 spring onion sliced
1 cilantro bunch, roots on
1/2 c kimchi chopped + 3 T of liquid
1 large egg
5 ice cubes to keep batter cold
1T sea salt
1t baking powder
50g sweet soy
1 poached egg
1 red chilli sliced
- fine chip herbs and kimchi
mix flour, salt and baking powder
- mix in egg, water, ice, kimchi and herbs to make a batter
In a hot pan, cook pancakes with oil until crispy, then flip and cook the other side
while pancake is cooking poach an egg
turn pancake onto a plate, garnish with the poached egg, sweet soy, tahini and you can top it off with a little more spring onion
- sharp knife
- non stick pan
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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