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Matthew Kenney

Kimchi Pancakes

Sesame-Chili Vinaigrette

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Preparation info
  • Makes

    6–8

    servings
    • Difficulty

      Easy

Appears in
PLANTLAB
PLANTLAB

By Matthew Kenney

Published 2017

  • About

Ingredients

Kimchi Pancake Batter

  • 1¾ cups rice flour
  • 1 cup garbanzo flour
  • 1½

Method

Kimchi Pancake Batter

Whisk all ingredients, except the grapeseed oil, in a large bowl until smooth. Cover and refrigerate until ready to cook.

To cook, heat 1 teaspoon of grapeseed oil in a crepe pan or a large skillet and spread it evenly around the pan

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