PREP: 10 minutes | COOK: 20 minutes | YIELD: 4 x 10-inch pancakes
These savory pancakes, called pajeon, contain scallions and almost anything else you’d like to add. The kimchi, a cabbage-based Korean dish, gives them a spicy, fermented dimension that I’m sure you’ll enjoy.
DIPPING SAUCE
2 Tbsp (30 ml) low-sodium soy sauce
2 tsp (10 ml) rice vinegar
½ tsp (2.5 ml) sesame oil
½ tsp (2.5 ml) Korean hot pepper flakes or powder
½ cup (120 ml) whole wheat flour
½ cup (120 ml) brown rice flour
1 egg + 2 egg whites
1 tsp (5 ml) Sucanat or other unrefined sugar
1 tsp (5 ml) dried and crumbled dulse seaweed
1 tsp (5 ml) sesame seeds
1 bunch scallions, finely chopped
Eat-Clean Cooking Spray (see Supportive Recipes)
½ cup (120 ml) kimchi, drained, divided
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil and Korean hot pepper flakes. Set aside.
In a separate bowl, whisk together flours, egg and egg whites, Sucanat, dulse seaweed and sesame seeds. Stir in scallions.
Heat a 9-or 10-inch nonstick skillet thoroughly on medium and spray with Eat-Clean Cooking Spray. Pour ½ cup (120 ml) batter into pan and place a few pieces of kimchi on top. Cook until browned on bottom, about 3 minutes. Using a large rubber spatula, flip and cook until pancake is cooked through, about 1 minute longer. Transfer pancake to a baking sheet.
Use a paper towel to wipe out skillet, spray with Eat-Clean Cooking Spray and repeat with another ½ cup (120 ml) batter and more kimchi until all are used. Cut each pancake into eighths, and serve with dipping sauce.
NUTRITIONAL VALUE PER PANCAKE:
Calories: 191 | Calories from Fat: 35 | Protein: 8 g | Carbs: 31 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 4 g | Sodium: 579 mg | Cholesterol: 53 mg
