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Kimchi and pork pancakes

Name: Kimchi and pork pancakes
Yield: 12
Ingredients: ½ cup Flour; ½ cup Rice flour; 1 tsp Baking powder; ¼ tsp Baking soda; ½ tsp Salt; ½ tsp Freshly ground black pepper; 1 large Egg; 1 cup Buttermilk, or replace it with water for a more traditional pancake (Main); 3 Tbsp Butter, 1 melted to add to batter, remaining 2 Tbsp to cook pancakes; 1 cup Kimchi, chopped (Main); 200 g Pork mince (Main); 1 Spring onion, finely sliced; 1 small handful Bean sprouts; 2 Tbsp Soy sauce; 1 Tbsp Gochujang, buy this Korean chilli bean paste in tubs from Asian food stores (Main); 1 Tbsp Rice wine vinegar; 1 Tbsp Sesame oil; 1 Lemon, zest and juice; 1 Tbsp Toasted sesame seeds

makes 12

Tam West

Warren Elwin

Food writer

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These Korean-inspired kimchi and pork pancakes are made with a buttermilk batter. For a more traditional pancake, replace the buttermilk with water.

½ cup	Flour
½ cup	Rice flour
1 tsp	Baking powder
¼ tsp	Baking soda
½ tsp	Salt
½ tsp	Freshly ground black pepper
1 large	Egg
1 cup	Buttermilk, or replace it with water for a more traditional pancake (Main)
3 Tbsp	Butter, 1 melted to add to batter, remaining 2 Tbsp to cook pancakes
1 cup	Kimchi, chopped (Main)
200 g	Pork mince (Main)
1	Spring onion, finely sliced
1 small handful	Bean sprouts

2 Tbsp	Soy sauce
1 Tbsp	Gochujang, buy this Korean chilli bean paste in tubs from Asian food stores (Main)
1 Tbsp	Rice wine vinegar
1 Tbsp	Sesame oil
1	Lemon, zest and juice
1 Tbsp	Toasted sesame seeds

Sift flours with baking powder, baking soda and salt.
Whisk egg with buttermilk or water until smooth. Gradually incorporate the dry ingredients and 1 Tbsp melted butter and beat until smooth.
Fold chopped kimchi, pork mince, spring onion and bean sprouts into the batter. Rest 10 minutes or chill until you are ready to use.
To cook, melt 1-2 Tbsp butter in a large frying pan until foaming. Add 1/4 cup spoonfuls of batter and cook until bubbles appear on the surface (approx 3-4 mins). Flip and cook until pancakes are golden on both sides, keeping them warm in the oven in a clean tea towel until ready to serve.
Serve with an Asian dipping sauce. To make, whisk together soy sauce, gochujang, rice wine vinegar, sesame oil and the lemon zest and juice. Add sesame seeds and chill.