Learn how to make Korean pancakes with this delicious kimchi pancake recipe. Add shrimp for a Korean seafood pancake treat infused with ginger, crushed red pepper and sesame seeds. Top off your dish with a drizzle of nutty, soy-sesame sauce for the ultimate food experience!
15 min
PREP TIME
12 min
COOK TIME
193
CALORIES
11
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 4 SERVINGS
- 1/2 cup (125 milliliters) pancake mix, such as Bisquick®
- 1/2 cup (125 milliliters) chilled lemon-lime soda
- 2 tablespoons (30 milliliters) plus 2 teaspoons (10 ml) rice vinegar, divided
- 2 teaspoons (125 milliliters) sesame seed (mccormick ) , divided
- 1/2 teaspoon (2 milliliters) Ginger, Ground
- 1/4 teaspoon (1 milliliter) CLUB HOUSE CRUSHED RED PEPPER
- 1/2 cup (125 milliliters) prepared kimchi , drained and chopped
- 1/4 pound (125 grams) cooked medium shrimp , cut in half into 2 flat pieces
- 2 tablespoons (30 milliliters) soy sauce
- 2 green onions , thinly sliced
- 2 to 4 tablespoons (30 to 60 milliliters) oil
Preparation
- 1 Mix pancake mix, soda, 2 teaspoons (10 ml) of the vinegar, 1 teaspoon (5 ml) of the sesame seed, ginger and crushed red pepper in medium bowl until blended. Stir in kimchi, shrimp and green onions. Refrigerate batter 5 minutes.
- 2 Meanwhile, mix soy sauce, remaining 2 tablespoons (30 ml) vinegar and 1 teaspoon (5 ml) sesame seed in small bowl. Cover. Refrigerate until ready to serve.
- 3 Heat 2 tablespoons (30 ml) of the oil in 10-inch (30 cm) nonstick skillet on medium-high heat. Pour 1/4 cup (60 ml) of batter per pancake into skillet. Cook pancakes until golden brown, turning when edges are dry. (Keep batter refrigerated while cooking batches.) Repeat with remaining batter, adding additional oil if necessary. Serve pancakes with dipping sauce.
NUTRITION INFORMATION
(per Serving)
