Jersey Cabbage and Apple Kimchi Pancakes

Savory and slightly sweet kimchi pancakes featuring Jersey cabbage and crisp apples for a unique twist on a classic Korean dish. Vegan-friendly and packed with flavor!

Prep Time

15 minutes

Total Time

45 minutes

Calories

425 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.01/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Breakfast•Snack•Dessert

Cuisine:

Jersey•American

Mood:

Healthy

Ingredients

Servings

1cupJersey Cabbage(Shredded)

£0.30

0.5cupApple(Granny Smith or Fuji, thinly sliced)

£0.25

1cupVegan Kimchi(Chopped, with some liquid reserved)

£1.50

1cupAll-Purpose Flour

£0.20

0.3cupRice Flour(For extra crispness (optional))

£0.30

1tablespoonCornstarch(Helps bind the pancakes)

£0.05

0.8cupWater(Add more if needed for desired consistency)

2tablespoonsKimchi Liquid(From the kimchi container)

£0.30

2Scallions(Chopped)

£0.40

2tablespoonsSesame Oil(For cooking)

£0.30

2tablespoonsSoy Sauce (Tamari for gluten-free)(For dipping sauce)

£0.15

1tablespoonRice Vinegar(For dipping sauce)

£0.10

1teaspoonSesame Seeds(For dipping sauce and garnish)

£0.05

0.5teaspoonGochugaru (Korean Chili Flakes)(Optional, for dipping sauce)

£0.15

Total Cost

£4.05

£1.01 per serving

Instructions

1.
In a large mixing bowl, combine the all-purpose flour, rice flour (if using), and cornstarch.
2.
Add the water and kimchi liquid gradually, whisking until a smooth batter forms. Be careful not to overmix. The batter should be slightly thicker than pancake batter.
3.
Gently fold in the shredded Jersey cabbage, sliced apple, chopped kimchi, and scallions.
4.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or griddle over medium heat.
5.
Pour half of the batter into the skillet, spreading it evenly to form a large pancake. Alternatively, make smaller individual pancakes.
6.
Cook for 5-7 minutes per side, or until golden brown and crispy, flipping carefully with a spatula.
7.
Repeat with the remaining batter and sesame oil.
8.
While the pancakes are cooking, prepare the dipping sauce: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, sesame seeds, and gochugaru (if using).
9.
Slice the pancakes into wedges and serve immediately with the dipping sauce.

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My Notes

Nutrition Information

Nutrition per serving (260g)

425 kcal / 1778 kJ

Carbs

61g

23% of RDA

Fat

16g

23% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

11 g

12% of RDA

Sodium

850 mg

37% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

Don't overcrowd the pan. Cook the pancakes in batches to ensure they cook evenly and get crispy.

Adjust the amount of water to achieve the desired batter consistency. It should be easily pourable but not too thin.

For extra crispy pancakes, use a bit more oil when cooking.

Feel free to add other vegetables to the batter, such as shredded carrots or zucchini.

Cooking Equipment

Large Mixing Bowl

Large Non-Stick Skillet or Griddle

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't overcrowd the pan. Cook the pancakes in batches to ensure they cook evenly and get crispy.

Adjust the amount of water to achieve the desired batter consistency. It should be easily pourable but not too thin.

For extra crispy pancakes, use a bit more oil when cooking.

Feel free to add other vegetables to the batter, such as shredded carrots or zucchini.

Jersey Cabbage and Apple Kimchi Pancakes

Ingredients

Instructions