This pancake makes for a delicious brunch and is a good way to use up kimchi that has been lying around in the fridge. You can make a gluten free version using chickpea flour.
Yields: 2 servings
150 g kimchi
100 g flour (or chickpea flour to make these gluten free)
120 ml water
125 g shitake mushrooms, sliced thinly
2 spring onions, sliced
1 tbsp black sesame seeds
2 tbsp rapeseed oil
2 large organic eggs
Heat 1 tbsp oil in a large non-stick pan and fry the spring onions and mushrooms for 5 minutes.
Next add the flour, kimchi, mushrooms and spring onions to a large bowl and add the water. Mix well with a fork or whisk.
Add the remaining oil to the pan and when hot pour in the kimchi batter. Use a spatula to smooth the batter around the pan and cook for 4 minutes. Slide on to a plate (this will help prevent the pancakes from falling apart) and then return the uncooked side to the pan and cook for a further 3 minutes
Slide on to a board and sprinkle with the black sesame seeds. Cook the eggs fried or poached and serve on top of the pancake.