These savory Asian-style pancakes get their color from a natural food dye. You can make pancake mix from scratch, but the boxed stuff takes up less time and is actually cheaper for Gluten Free variations. I used cookie cutter pumpkin and bat shapes. But if that’s too fiddly for you, the classic circle pancake will look just as festive! Garnish the pancakes with non-other than a spooky, dark drizzle of Pumpkin Seed Oil. 

~*~ KIMCHI PANCAKES ~*~

SERVES: 8-10 CAKES ⎪ DIFFICULTY: EASY  |  FUNK: MODERATE

Mise en Place

1/2 cup chopped kimchi, plus 1-2 tablespoons juice

pancake mix (gf rice flour based is best) 

2 scallions, thinly sliced

1 tablespoon soy sauce

1 teaspoon grated ginger 

For Garnish:

Pumpkin seed oil 

Scallions, thinly sliced 

 

Playlist—Joakim Karud

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1. MAKE BATTER

Prepare the pancake batter according to box instructions. Stir in kimchi and scallions.

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2. MAKE THE PANCAKES

Grease your pan and cookie cutter with non-stick spray. Place the cutter on the pan and pour the batter into it. When bubbles form at the top, flip and remove the pancake from the cutter. Cook on the other side until browned. Repeat with remaining batter. Place pancakes in the preheated oven until ready to serve.

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3. SERVE

Drizzle pumpkin seed oil over the pancakes. Sprinkle with scallions.

 

How would you use Pumpkin Seed Oil? Let me know what you’ve cooked and leave a comment below.