Recipe

Kimchi Buttermilk Pancakes

It’s a big statement but these are the best pancakes that I have ever made! They are like fluffy New Jersey diner pancakes. My kiddos love them. Ed and I love them with the kimchi and a friend egg on top.

Traditionally, kimchijeon would have more kimchi, it’s also a more savory batter. This recipe was also featured on Hmart. Here is the video to show you have to make them.

Tag me @chefcarlacontreras on Instagram if you make these!

xo Chef Carla

Ingredients

2 cups all purpose flour*
1 tablespoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon sea salt
2 eggs, beaten
1 tablespoon maple syrup
1 tablespoon vanilla, optional
2 cups buttermilk
6 tablespoons butter, melted
1 tablespoon coconut oil, for frying
1/4-1/2 cup kimchi, chopped into bite size pieces, optional
1-2 scallions, sliced thin, optional
This recipe is inspired by Chef Roy Choi's Buttermilk Pancake recipe in the book L.A. Son

Instructions

Mix together the dry ingredients in a large bowl.
Mix in the wet ingredients (except the coconut oil, kimchi and scallions), slowly with a whisk and stir vigorously for 2 minutes. There will still be a few lumps -- that's ok! You could also do this in a mixer, if you prefer. Pour the batter into a measuring cup; this makes it easy to pour.
Heat a cast iron or non-stick pan with a teaspoon of coconut oil over medium high heat.
Pour your desired size pancake. Add kimchi, add it right after you pour the batter. Arrange the kimchi about a tablespoon or two at a time and about a teaspoon of sliced scallion on top of the batter. Let it cook and form bubbles and then flip carefully! This may take some practice. Cook 2-3 minutes more.cook the batter has bubbles on top, flip and cook the other side about 2 minutes more. For a traditional pancake see notes*
Repeat with the rest of the batter. Adjust the heat if you notice the pancakes are getting too dark or burning.

Chef Carla Notes

Cup for Cup gluten free flour would work well with this recipe.
Pour your desired size pancake; cook the batter has bubbles on top, flip and cook the other side about 2 minutes more*
Make ahead tip: these pancakes freeze well! Just pop into a toaster to reheat. They will get crunchy!

Here is the post:

I have been on the hunt for a pancake recipe for my kiddos for the past few years. I finally found that recipe!! I was looking up Galbijjim or Korean-Style Braised Short Rib Stew recipe in, “L.A. Son: My Life, My City, My Food,” by Chef Roy Choi. My kids were flipping through the book and it landed on Buttermilk Pancakes, um yes, please, I need to try this!!

“Sometimes…you need something that comforts you. Pancakes were that thing for me, and I know it’s not just me.” — Chef Roy Choi

Chef Choi’s recipe for pancakes is better than any diner pancakes I have ever had!! Seriously, better than any recipe I have made in all my years making pancakes!! They were rich, buttery and slightly salty. As soon as I made the first one, we were all tearing them apart like animals!

We just got a fresh batch of kimchi so tried a pancake with a little scallion and kimchi in one. It was delicious! Next time, I will add a few fried eggs on top. Get this book! Try the pancakes!! See the recipe below.

Hope you have a delicious rest of your week!! Have a question? Email me hello@carlacontreras.com or DM me on Instagram.

Eat Well,

xo Carla

P.S. Are you following me on Instagram? Click here to get healthy cooking tips, meal prep inspiration and see my toddlers’ insta-famous hands! Plus see behind the scenes in my Insta stories. If you make one of my recipes, please tag me in the photo and use the hashtag #cookingisthenewhealthy