Seafood & Kimchi Savory Pancakes

🧂 Ingredients

• 2 cups all purpose flour
• 2 tbsp sugar
• 1/8 tsp salt
• 2 large eggs
• 1.5 cups milk
• 1/3 cup melted butter

  (about 75 grams)
• 1 tbsp baking powder
• 1/2 cup kimchi

  plus extra to serve
• 1 tsp vegetable oil
• 1 large shallot

  finely chopped
• 1/2 lb squid

  chopped (see note)
• 1/2 tsp gochujang

Instructions

• 1 Preheat the oil in a skillet over medium heat. Add the shallots and cook for
  about 1 minute. Stir in the squid (or shrimp) and gochujang and cook until the
  seafood is cooked through (see note). Set aside to cool.
• 2 Preheat a griddle (if using) or skillet over medium heat. (See note below about
  added butter).
• 3 Combine flour, salt, and sugar in a large bowl. Add the eggs, milk, and melted
  butter and mix thoroughly until well combined.
• 4 Stir in baking powder, taking care to get it thoroughly mixed into the batter.
  Let the batter stand for 5 minutes.
• 5 Add the semi-cooled mixture and the chopped kimchi to the basic batter, stirring
  until just combined.
• 6 Pour the batter onto the preheated griddle/pan (see note below about adding
  butter); I like to use about 1/2 cup of batter per pancake, but you can go
  bigger or smaller depending on your personal preferences. Cook until the bottom
  is browned, the edges are looking solid, and bubbles are coming up through the
  center of the pancake. Flip over and cook for an additional 2 minutes or so,
  then set aside to cool.
• 7 Garnish with extra kimchi (plus or minus some chopped scallions or gim
  [seaweed]).

Nutrition Info