I made this savory pancake as an improvisation for a potluck. I find that potlucks really bring out the creativity and test my cooking chops!
They’re thicker than a crêpe. Serve with yogurt and kimchi for a “triple threat” of fermentation!
This is also a great way to use discarded sourdough starter as well as older (softer) kimchi, which you may not want to otherwise eat raw.
Kimchi Sourdough Pancakes
Prep time
Fermentation time
Yield: 16 pancakes
Ingredients
- ¾ cup/ 180ml sourdough starter
- 2½ cups/ 600ml warm filtered water
- 2½ cups/ 600ml flour (whole wheat or white)
- 2 tablespoons / 30ml sugar
- 1 egg
- 2 tablespoons/30ml butter, melted
- ½ teaspoon sea salt
- 1 cup/250ml old (very ripe) kimchi
- Butter, coconut oil, lard, or tallow to grease pan
Instructions
- Make batter by combining sourdough starter, flour, sugar and water.
- If you have planned ahead and have the time, let it sit overnight so it can sour. It can also be made right away.
- When ready to make pancakes, melt the butter, then add the egg and beat it. Add to batter.
- Pulse the kimchi 6-8 times in a food processor or blender. Failing that, dice the kimchi with a knife. It should have a relish consistency. Add to the the batter.
- Heat a lightly oiled/buttered griddle to medium heat (325°F).
- Spoon or ladle a ¼ cup per pancake (makes about 3-4 inch cakes) onto griddle or pan.
- When edges are dry and bubbles form in middle, gently flip. Cook other side until golden brown.
- Serve with some kimchi and/or some dill-yogurt or sour cream.
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Adapted from Sandor Katz’s Alaskan Frontier Sourdough Hotcakes recipe in Wild Fermentation
