Kimchi and Cheese Stuffed Pancakes

The perfect pancake recipe for Pancake Day, satisfying lunch or dinner.

30 minutes cook

Serves 3

Mia Jacobs

Ingredients

The pancake batter

175gplain flour

1 tspcorn starch

400mlsoy or almond milk (room temp)

1 tbspvegetable oil

1 tbspsesame oil

2 tspGochujang

Fillings

250gvegan kimchi

200gvegan cheddar + mozzarella

3 springs onion white ends, finely slice

100gspinach, wilted

To serve

to serveSriracha

to servevegan mayo

3spring onion, greens

1 tbsptoasted white sesame seeds

1 tbspcrispy onions

Inspired by Korean kimchi pancakes and the absolute crowd pleaser that is the Kim-cheese toastie, this is our completely addictive Kimchi and cheese stuffed Gochujang crepes.

Method

Whisk the flours together then gradually add in the milk and whisk until completely smooth. Add the oils and Gochujang and whisk again until combined.

Heat a medium large frying pan over a medium low heat. Once hot, brush the pan with a butter or oil soaked paper towel.

Add in a ladle of the batter and swirl around to coat the bottom of the pan. Fry until they’re set on the bottom and the come away from the base of the pan easily, around a minute or so. Sprinkle some of the cheese over the top then flip and fry until the cheese crisps up.

Top one half with cheese, kimchi, spring onions, spinach and sriracha then fold and press down gently to seal.

Remove and garnish all or some of the suggested toppings. Enjoy!