These kimchi pancakes are made with a high protein pancake mix (Kodiak Cakes), and include a recipe for a sour cream and pomegranate molasses topping to go with them. Easy, healthy meal for breakfast, lunch or dinner! They can be served with sweet toppings (aka maple syrup) or savory spicy toppings.
1 CupKodiak high protein pancake mixmay need a little more for preferred consistency
2 Eggs
1 ½Cupchopped KimchiHomemade or store-bought
¼ - ½CupWaterThe amount depends on your preferred consistency. I used 1/4 cup
1TablespoonsOilI used bacon grease, sesame oil is good also, or your preferred oil
Sour Cream Pomegranate Topping
½CupSour cream
¼CupPomegranate molasses
½Teaspoonchile pasteI used a spicy Asian fried chile paste
Instructions
Kimchi pancakes
In a large bowl, with a wire whisk or slotted spoon, stir together Kodiak mix and 2 eggsAdd 1 cup Kimchi and and stir everything together until thoroughly mixedAdd a little water or pancake mix to get the cakes to your desired consistency.
1 Cup Kodiak high protein pancake mix, 2 Eggs, 1 1/2 Cup chopped Kimchi, 1/4 - 1/2 Cup Water
Let the batter rest about 5 minutes. While resting warm up 1 Tablespoon of bacon fat or butter over medium heat in a large skillet. You can use oil instead of butter, but butter will make more golden brown cakes.
1 Tablespoons Oil
Add about 1/4 cup of batter to the heated oil in the skillet for 3” cakes and 1/2 cup for 4-5” cakes. Keep the cakes from touching each other if possible.Cook about 3-4 minutes and then flip with a pancake turner (check bottom before flipping to see if it is golden brown).Flip and cook another 3-4 minutes.Remove from skillet and serve with maple syrup or savory topping like the sour cream topping below.
Sour cream pomegranate topping
In a small bowl, stir together the sour cream, pomegranate molasses and chile paste until smooth and creamy.
1/2 Cup Sour cream, 1/4 Cup Pomegranate molasses, 1/2 Teaspoon chile paste