MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Korean Kimchi Pancakes
Categories: Appetizer, Korean
Yield: 6 Pancakes

1 c Kimchi; including juice
1/4 c Shiitake mushrooms;
- thinly sliced
1/4 c Green onions; chopped
1 tb Sugar
1 Red jalapeno; seeded;
- thinly sliced
1 c Korean pancake mix
1 c Ice water
1/2 c Vegetable oil; for frying

MMMMM---------------------KOREAN PANCAKE MIX--------------------------
4 c All purpose flour
2 c Potato starch
3 tb Garlic powder
3 tb Onion powder
2 tb Baking powder
2 tb Sugar
1 tb Baking soda
2 tb Salt

Preparation time: 15 minutes
Cooking time: 15 minutes

A quick and easy way to use up that kimchi!

In order to make the pancake batter, place the kimchi into a large
bowl. Using kitchen shears, cut into small pieces. Then, add the
sliced shiitake mushrooms, chopped green onions, jalapeno, and
sweetener to your bowl, together with 1 cup of pancake mix.

Slowly pour in your cold water while you stir the batter. When you've
added about half the water, stir the batter around to check on its
consistency. You do not want too much liquid in your batter. It
should be a lot thicker than your breakfast pancake batter. It should
be in between regular batter and a paste. Continue adding more water,
slowly, until you achieve the right consistency.

To an 8 to 10" skillet, add a generous amount of oil over medium-high
heat. When the oil shimmers (about one minute), add about 2/3 cup of
the batter onto your pan. Using the back of the ladle, spread the
batter out so that it is nice and thin, though you don't want any
gaps in the batter. Cook the pancake for about 1 minute, until it
easily lifts off your pan. If your pancake doesn't easily come off
the pan, you can use a spatula to loosen it. Then, lift the pan off
the flame and, using a circular motion, swirl your pancake around so
that it collects the excess oil. Otherwise the oil will splatter when
you flip the pancake.

Flip the pancake (with or without a spatula). Add a little bit more
oil around the edges. Cook for another minute until the bottom of the
pancake turns a deep, reddish hue. Flip a couple more times until
both sides are evenly cooked before placing on a serving plate.
Repeat with remaining batter. Garnish and serve immediately.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
easy-crispy-korean-kimchi-pancakes-recipe>

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