This recipe celebrates winter vegetables with a kick of flavour from kimchi. Feel free to mix it up with whatever Ontario vegetables you have on hand.
Recipe (and photo) from Foodland Ontario, foodlandontario.ca.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 4 servings
1 large Ontario egg
3/4 cup (175 mL) cold water
1/2 cup (125 mL) each all-purpose flour and potato starch
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) freshly ground black pepper
3 cups (750 mL) julienned Ontario vegetables (eg. cabbage, carrot, sweet potato)
1 cup (250 mL) julienned Ontario leeks (white and light green parts)
1/3 cup (75 mL) kimchi, coarsely chopped; 1 tbsp (15 mL) kimchi liquid
Vegetable oil
Soy Ginger Sauce:
1/4 cup (50 mL) soy sauce
2 tsp (10 mL) rice vinegar
1 tsp (5 mL) sesame oil
1 tsp (5 mL) finely grated gingerroot
1/4 tsp (1 mL) granulated sugar
In large bowl, whisk together egg, water, flour, starch and salt. Stir in vegetables, kimchi and kimchi liquid until thoroughly combined. Heat large skillet over medium-high heat; add 1 tbsp (15 mL) oil, swirling to coat. Scoop 1/3 cup (75 mL) batter per pancake into skillet, being careful not to overcrowd pan. Cook for 2 to 3 minutes until bottoms are golden and crispy and edges are dry; flip over and cook for 2 to 3 minutes, until golden and crispy. Transfer to paper towel-lined plate. Repeat with remaining batter, adding oil between batches as needed and reducing heat if pancakes are browning too quickly.
Soy Ginger Sauce: Meanwhile, in small bowl, whisk soy sauce, vinegar, sesame oil, ginger and sugar.
Serve pancakes hot with soy ginger sauce on the side.
Nutritional Information:
1 serving
PROTEIN: 5 grams
FAT: 16 grams
CARBOHYDRATE: 42 grams
CALORIES: 327
FIBRE: 3 grams
SODIUM: 1175 mg
