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
ยฝ tsp (2.5 ml) sesame oil
ยฝ tsp (2.5 ml) Korean hot pepper flakes or powder
ยฝ cup (120 ml) whole wheat flour
ยฝ 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)
ยฝ 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 ยฝ 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 ยฝ 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
