Hey there, fellow food enthusiasts! If you’re ready to embark on a culinary adventure that’s bold, flavorful, and utterly satisfying, you’ve come to the right place. Today, I’m thrilled to share with you a recipe that’s close to my heart and guaranteed to tickle your taste buds in the best possible way: Kimchi and Bacon Pancakes.
As a seasoned chef with a passion for creating unique and delightful dishes, I’m excited to walk you through this flavorful fusion that combines the richness of bacon with the zing of kimchi. Get ready to create a pancake experience like no other, and let’s dive right in!
Kimchi and Bacon Pancakes Recipe
KIMCHI AND BACON PANCAKE
Discover the secret to crafting mouthwatering Kimchi and Bacon Pancakes that are as enticing as they are unique. Unleash your inner chef and delight in this unforgettable fusion of tastes!
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Servings: 6 people
Calories: 152kcal
Cost: $15
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Equipment
Ingredients
- 2 cups all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups water
- 1 to 2 cups chopped Napa Cabbage Kimchi
- 3 pieces bacon, cooked, drained, and cut into strips
- 1/2 onion, finely chopped
- 1 teaspoon salt
- Vegetable oil for cooking
Instructions
- In a medium bowl, mix together all of the ingredients except for the vegetable oil, and let sit for about 10 minutes. Check the consistency before cooking. The batter should be a little bit runnier than American pancake batter, so that it cooks quickly and evenly.
- Heat a medium skillet over medium heat and coat with a thin layer of vegetable oil.
- Pour the batter into the skillet, coating the bottom of the pan in a thin layer (about one-third of the batter should fill a medium skillet). Cook for 3 to 4 minutes, until the batter is set and golden brown on the bottom. Turn over the pancake with the help of a spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1 to 2 more minutes, adding more oil if necessary. Transfer the pancake to a warmed plate. Repeat, to cook the remaining pancakes.
- To serve, you can cut in half or in quarters if you wish. Serve with seasoned soy sauce or spicy dipping sauce.
Video
Notes
- Flavorful Fusion: The combination of smoky bacon and tangy kimchi creates an explosion of taste in every bite. For an extra kick, opt for spicy kimchi varieties.
- Crispy is Key: Achieving the perfect crispy texture is essential. Make sure your pancake batter is well-mixed and your pan is adequately preheated.
- Customize with Care: Experiment with additional ingredients like shredded cheese, green onions, or even a fried egg on top. The options are endless, so get creative!
Nutrition
Calories: 152kcal | Carbohydrates: 32g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 391mg | Potassium: 45mg | Fiber: 1g | Sugar: 0.1g | Calcium: 8mg | Iron: 2mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
- Balanced Batter: Achieving the right consistency for your pancake batter is crucial. It should be thick enough to hold the bacon and kimchi, but not too dense.
- Sizzle and Sear: Preheat your pan until it’s hot enough to make a drop of water sizzle upon contact. This ensures that perfect golden-brown crispiness.
- Mindful Mixing: Incorporate the kimchi and bacon evenly into the batter for consistent flavor in every bite.
- Flip with Confidence: When the edges of the pancake are slightly crispy and bubbles form on the surface, it’s time to flip. Use a wide spatula and a confident wrist motion.
- Bacon Bits: If using bacon strips, ensure they’re fully cooked before adding them to the batter. Crumble or chop them into bite-sized pieces.
- Â Experiment with Ingredients: Don’t be afraid to add your own twist. Green onions, cheese, or even a dash of hot sauce can take these pancakes to the next level.
- Let It Rest: After cooking, let the pancakes rest on a wire rack for a few minutes. This preserves their crunchiness and prevents sogginess.
- Stay Patient: While it’s tempting to dig in right away, a little patience allows the flavors to meld beautifully.
Serving Suggestions
- When to Serve: These Kimchi and Bacon Pancakes shine as a hearty brunch option or a cozy dinner choice. They’re perfect for those who appreciate a balance of savory flavors.
- Audience: Food enthusiasts, adventurous eaters, and anyone looking to add a burst of flavor to their mealtime.
- Recommended Sides and Garnishes: Pair your pancakes with a refreshing cucumber salad to balance out the richness. A dollop of sour cream or a drizzle of sriracha mayo adds a creamy contrast. Freshly chopped chives and sesame seeds make for an inviting garnish.
- Complementary Beverages: Enhance the experience with a cup of green tea, a fizzy ginger ale, or a light lager beer.
- Serving Ideas: Serve these pancakes on a platter as the centerpiece of a brunch spread or as delightful finger foods at a gathering.
FAQs of Kimchi and Bacon Pancakes
- Can I use different types of kimchi? Absolutely! Experiment with various kimchi types, such as napa cabbage or radish, to discover your favorite flavor combination.
- How do I store leftovers? Place any leftovers in an airtight container and refrigerate. Reheat in a toaster oven or skillet for a crispy texture.
- Can I make these pancakes in advance? While they’re best enjoyed fresh, you can make the batter ahead and cook the pancakes just before serving to maintain their crispiness.
- Can I make this recipe vegetarian? Certainly! Omit the bacon or replace it with plant-based bacon alternatives for a vegetarian version.
- Can I freeze these pancakes? Yes, you can freeze them after cooking. Reheat in the oven for a few minutes to regain their crunch.
Master the art of making Kimchi and Bacon Pancakes that burst with savory goodness. Try this recipe today!
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.
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