Savory Pancakes

Chances are you eat your pancakes with syrup, the sweeter the better. But recipe developer and chef, Mary Jane Miller stopped by to make savory pancakes she says are perfect for dinner.

Pork and Kimchi Pancakes
Makes 4 servings

1 ½ cup chickpea flour
1/4 lb. ground pork
½ teaspoon baking powder
1 teaspoon salt
1/2 cup kimchi brine
1/2 cup water
1 egg
1 cup kimchi, drained and chopped

How to make it:
In a large skillet, crumble and cook pork over medium heat. Drain on paper towels and wipe out skillet.

Meanwhile, In a medium bowl, whisk chickpea flour, baking powder, salt, kimchi brine, water, egg, and oil. Stir in chopped kimchi. And pork. As batter sits it may thicken, add water if needed.

Heat a film of vegetable oil in skillet over medium high heat until a drop of water sizzles. Drop spoonfuls of batter onto hot skillet to make 4 to 5 inch pancakes. When bubbles appear on the top of the pancakes, turn. Cook a few minutes longer or until golden brown. Serve immediately topped with Asian slaw.

Asian Slaw

2 Tbsp. vegetable oil
2 tablespoons soy sauce
2 tablespoons rice vinegar
½ teaspoon sesame oil
2 scallions, thinly sliced
4 cups shredded lettuce or Napa cabbage
1/4 cup chopped cilantro
1/2 jalepeno, chopped

In a large bowl, whisk together oil, soy sauce, vinegar and sesame oil. Toss in remaining ingredients.

Shrimp and Cheddar Cornmeal Pancakes

1/2 cup yellow cornmeal
1/2 cup all purpose flour
1/2 tsp salt
1/4 tsp garlic powder
1 tsp baking powder
1 egg
1 cup buttermilk
1 tsp olive oil
1/3 cup chopped green onions
1/2 cup shredded cheddar cheese
8 ounces cooked shrimp, chopped coarsely

How to make it:

1. In a large bowl, combine cornmeal, flour, garlic powder and baking powder.
2. Whisk together egg, buttermilk, and olive oil. Stir into dry ingredients.
3. Reserve a some of the green onions and cheese for garnish, if desired. Stir the green onions, cheese, and shrimp into the batter.
4. Heat a large skillet on medium low heat. Once hot, add 1-1/2 tsp of oil. Spoon 1/4 cup of mixture onto the pan spreading with the back of the spoon. Repeat with remaining batter, cooking in batches as needed. Cook until bubbles appear on the top and turn. Continue to cook until golden brown, about 10 minutes total.
5. Serve warm, garnished with reserved shredded cheese and chopped green onions.

Makes 4 servings

Tips: Keep pancakes warm in a low oven until all are cooked.
Skip the shrimp and top the pancakes with a fried egg.

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