Flavorful, crispy pancakes filled with shiitake and fermented kimchi. An easy dish that works well as an appetizer or a light lunch. Definitely one of my favorite snacks for the dinner table!
Procedure:
1. Make the dough: In a bowl, whisk together the wheat flour, eggs, and water until the batter is smooth without lumps.
2. Add the filling: Add finely chopped shiitake mushrooms and drained, finely chopped kimchi to the batter. Stir well so that the filling is evenly distributed.
3. Fry the pancakes: Heat oil in a pan over medium heat. Spoon small portions of the batter into the pan and fry the pancakes for 3-4 minutes on each side until crispy and golden.
4. Make the dip: Mix soy sauce, rice vinegar, and sesame oil in a bowl for a quick and tasty dip.
5. Serving: Serve the pancakes hot with the dipping sauce and enjoy!
Nutritional content per pancake:
