Sourdough Kimchi Vegetable Pancakes Recipe by Eat Whole 2 Thrive
Cooking Instructions 4 days 1 Culture sourdough by mixing 1/2 cup toasted oat Flour and 1/2 cup spelt Flour with a cup of filtered water in a large bowl. Set it on a countertop to ferment. 2 Every 12 to 24 hrs add the same ratio and amount of Flour mix and water. Stir well and wait until the batter starts to bubbling and you can smell a fruity aroma. Add the last a cup of AP Flour and water about 4 hrs before you get ready for pancakes making. 3 Shred all vegetables after washing and set them in a large bowl. 4 Mix in the shreded kimchi and seasoning with 1 tsp fish sauce and salt to taste. 5 Mix in the batter and then start to fry the pancake mixture in a nonstick pan or a crepe maker. Shape it into any size you want and flatten them to 1/4 inch thickness with olive oil or sesame oil. 6 Serve hot with millet porridge or soymilk. 1 Culture sourdough by mixing 1/2 cup toasted oat Flour and 1/2 cup spelt Flour with a cup of filtered water in a large bowl. Set it on a countertop to ferment. 1 Culture sourdough by mixing 1/2 cup toasted oat Flour and 1/2 cup spelt Flour with a cup of filtered water in a large bowl. Set it on a countertop to ferment. 2 Every 12 to 24 hrs add the same ratio and amount of Flour mix and water. Stir well and wait until the batter starts to bubbling and you can smell a fruity aroma. Add the last a cup of AP Flour and water about 4 hrs before you get ready for pancakes making. 2 Every 12 to 24 hrs add the same ratio and amount of Flour mix and water. Stir well and wait until the batter starts to bubbling and you can smell a fruity aroma. Add the last a cup of AP Flour and water about 4 hrs before you get ready for pancakes making. 3 Shred all vegetables after washing and set them in a large bowl. 3 Shred all vegetables after washing and set them in a large bowl. 4 Mix in the shreded kimchi and seasoning with 1 tsp fish sauce and salt to taste. 4 Mix in the shreded kimchi and seasoning with 1 tsp fish sauce and salt to taste. 5 Mix in the batter and then start to fry the pancake mixture in a nonstick pan or a crepe maker. Shape it into any size you want and flatten them to 1/4 inch thickness with olive oil or sesame oil. 5 Mix in the batter and then start to fry the pancake mixture in a nonstick pan or a crepe maker. Shape it into any size you want and flatten them to 1/4 inch thickness with olive oil or sesame oil. 6 Serve hot with millet porridge or soymilk. 6 Serve hot with millet porridge or soymilk. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spinach chicken carbonara Cheesy Scalloped Potatoes and Ham Buttery garlic naan bread recipe Cherry Cheese Dump Cake Lemon Orzo/ Mediterranean Rice Spinach chicken carbonara Cheesy Scalloped Potatoes and Ham Buttery garlic naan bread recipe Cherry Cheese Dump Cake Lemon Orzo/ Mediterranean Rice Creamy Puff rolls Chicken Katsu with Curry Ketchup Sauce Caramelised Onion Sauce Cheesy shrimp casserole Sooji Badam Burfi or Nutty Semolina Fudge Pizza Burgers Healthy Breakfast (Philippine) 🍇🍊🥞Fruit Scones🥞🍊🍇 Lemon Orzo/ Mediterranean Rice Spinach chicken carbonara Creamy Puff rolls Chicken Katsu with Curry Ketchup Sauce Caramelised Onion Sauce Cheesy shrimp casserole Sooji Badam Burfi or Nutty Semolina Fudge Pizza Burgers Healthy Breakfast (Philippine) 🍇🍊🥞Fruit Scones🥞🍊🍇 Lemon Orzo/ Mediterranean Rice Spinach chicken carbonara