Korean Kimchi Pancakes
- Serves: 1
- Prep: 5mins
- Cook: 7mins
- 2 British Lion eggs, beaten
- 50g shitake mushrooms
- 1 small clove garlic, sliced
- 2 tsp soy sauce
- 1 tbsp vegetable oil
- 2 spring onions , chopped
- ¼ courgette thinly sliced
- 2 heaped tbsp kimchi
Heat two small frying pans on a high heat. Add 1 tsp of oil to a pan then add the garlic and mushrooms. Fry for 2 minutes until taking on some colour, then season with a little soy sauce and set to one side.
Add the remaining oil to the other pan. Add the spring onions and courgettes and cook for 1 minute then pour in the eggs. Reduce the heat and allow them to set for 2-3 minutes. Spoon the kimchi onto the pancake. Serve on a warm plate and spoon over the warm mushrooms.
Click on the stars to rate this recipe:
You might also like
Lacy pancakes with rosewater berries
A delicious way to serve pancakes
Thyme pancakes filled with caramelised onion chutney and goats cheese
A delicious recipe for Pancake Day or any other day of the year!
Strawberry and ricotta rollups
A delicious pancake recipe, delightful for breakfast.