Recipe by Courtney Roulston from Farm to Fork
Recipe: Kimchi Pancake with Avocado Mayonnaise
Serves: 1 large pancake, or 2 smaller ones
Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 70g (1/3 cup) plain flour
- 1 tablespoon corn flour
- 1/2 teaspoon baking powder
- Sea salt to taste
- 1 large free range egg
- 1 tablespoon extra virgin olive oil, plus extra for frying
- 150g kimchi, chopped, plus 3 tablespoons juice from the jar (any brand Coles sells)
- 1/2 cups carrot, finely shredded
- 1 green spring onion (scallions) Green & white parts separated
- 2 teaspoons toasted sesame seeds to garnish
Avocado Mayonnaise:
- 1 ripe hass avocado
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
Method
- Place the flour, corn flour, baking powder and sea salt into a bowl and mix well. Gently stir in the egg, oil and kimchi juice until you have a smooth batter. Add in the kimchi, carrot, white parts of the spring onion and mix to combine.
- Heat a medium sized RACO frypan over a medium heat and add 1 tablespoon of oil to cover the bottom of the pan. Add in the batter, about 1cm thick. Cook on one side for 3-4 minutes, or until golden. Flip the pancake onto a plate and then carefully slide it back into the pan and cook for a further 3-4 minutes on the second side, then flip back over and cook for a further 3 minutes again to ensure the pancake is cooked through.
- For the mayonnaise, place all the ingredients into a high speed blender and season with sea salt. Blend until smooth and the consistency of mayonnaise. Add a dash of water if the mixture needs thinning. Place into a zip lock bag for piping.
- To serve, place the pancake onto a board and cut into pieces. Drizzle over a generous amount of avocado mayonnaise and sprinkle with sesame seeds and green parts of the spring onion.