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Kimchi Pancake with Avocado Mayonnaise

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


  • 70g (1/3 cup) plain flour 
  • 1 tablespoon corn flour 
  • ½ 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 tablespoon juice from the jar (any brand Coles sells) 
  • ½ 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 tablespoon extra virgin olive oil

1 Medium RACO frypan


  1. 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. 
  2. 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. 
  3. 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.
  4. 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.


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