Kimchi jeon

This is just something I made without really planning to. We always have kimchi in the refrigerator and I have some flour left from another dish, so kimchi jeon came to mind.

Kimchi jeon (Kimchi pancake)

1 cup cabbage kimchi
1/4 all purpose flour
1/4 cup rice flour
1/2 tsp salt
2 tbsp onion, diced
Water
Vegetable oil for frying

1. Drain the kimchi, reserving the juice. Measure the juice and add water to make 1/4 cup of liquid. Chop the kimchi coarsely.
2. In a bowl, mix together all purpose flour, rice flour, salt and the liquid. Let stand for 10 minutes. Add in the chopped kimchi and onion.
3. Heat the skillet over medium high heat. Add a tablespoon of oil and swirl to coat the bottom of the pan with oil. For each pancake, add 1/4 of the mixture to the skillet and spread it out with the back of a spoon.
4. Cook for about 2 minutes until the bottom is crispy and golden. Flip over and cook until the other side is cooked. Remove from skillet and drain on towels.
5. Serve with dipping sauce. I use the same dipping sauce as hobak jeon's sauce.

Original recipe shared by Emily.

Red velvet pancakes

This recipe is inspired by a program on National Geographic channel. I watched the host went around looking for the best food trucks, and decided to try making my version of the pancakes.

Red velvet pancakes

1 and a half cup flour
1 tsp baking powder
1/2 tsp baking soda
1 large egg
Pinch of salt
2 tbsp sugar
2 tbsp unsweetened cocoa powder
1 cup plain yoghurt
1 tbsp red food coloring
1 tsp vanilla extract
1 tbsp vegetable oil
1 tbsp white vinegar
1/4 cup chocolate chips

1. Add flour, baking powder, baking soda, cocoa powder, and salt in a mixing bowl and whisk lightly to combine. Set aside.
2. Combine yoghurt and vinegar and let it rest for 2 minutes.
3. Add oil, food coloring, egg, sugar and vanilla extract into the yogurt mixture and whisk.
4. Make a well in the center of the flour mixture. Slowly incorporate wet ingredients to the dry ingredients. Do not over mix. Let the batter rest for 10 minutes.
5. Cook the pancake on a lightly oiled hot griddle. Pour spoonfuls of the batter according to the size you want.
6. Wait until bubbles begin to appear on the surface before flipping the pancakes.
7. Scatter some of the chocolate chips on top and cook until the pancakes are brown lightly.

No-milk pancakes

These pancakes taste great, even without the milk. You should try making them at least once.

No-milk pancakes

1 cup all purpose flour
1 tbsp oil
1/4 tsp salt
2 tsp baking powder
1 tbsp sugar
1 egg
3/4 cup water

1. Mix wet ingredients together.
2. Mix dry ingredients in another bowl.
3. Combine all the ingredients and stir. Get all the lumps mixed in good.
4. Let the batter rest for 5 minutes before cooking.

Recipe shared by ribbonandcircus.